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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 45 mins

Serves: 6

Lark
WITH THEO DARK CHOCOLATE SAUCE

Ah, the chocolate madeleines . . . one of our most beloved desserts. No visit to Lark is complete without an order to share with the table. While staging at Café Boulud years ago, I saw mini madeleines being prepared to order as an accompaniment to the coffee service. I swore then that I’d serve these wonderful little cakes once I had my own restaurant. It took a few years, but here’s my version.  

MAKES 6 SERVINGS

Posted by Search Press • Published 25th September 2016 • See Search Press's 272 projects » © 2024 John Sundstrom / Sasquatch Books · Reproduced with permission. · Lark by John Sundstrom, published by Sasquatch (£20.00)

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Step 1
In a medium saucepan over medium heat, brown the butter slowly, stirring occasionally. It will foam up and then start darkening—you want it to be medium brown and smell nutty. Remove from the heat and cool to room temperature.
Step 2
Preheat the oven to 180 degrees C.  
Step 3
Using an electric mixer on medium-high speed, whip the eggs and sugars until the mixture doubles in volume. It should be pale yellow and fluffy. Be patient; this takes a little while.
Step 4
In a medium bowl, sift together the flours, cocoa powder, baking powder, and salt. In three additions, gently fold the dry ingredients into the egg mixture. Stir by hand between additions just until incorporated. Drizzle in the butter and gently fold it into the batter.
Step 5
Fill a pastry bag with the batter; twist and tie the end. Pipe the batter into a mini madeleine mold pan, filling each about three-quarters full.
Step 6
Bake for  to  minutes, depending on the size of the mold. Our molds hold about  tablespoon of batter and we bake them for  to  minutes. If you are using larger molds, let them bake for a few minutes longer. They will puff up and should be cooked all the way through, not wet in the center.
Step 7
Very carefully flip the pan over onto a board or plate to release the madeleines. Dust them with powdered sugar.
Step 8
Meanwhile, make the chocolate sauce. In a small saucepan, heat the cream and hot water to just under boiling. Place the chocolate in a heatproof bowl. Pour the hot mixture over the chocolate and whisk to melt it and incorporate. Hold the sauce in a warm spot, or chill and warm gently before using.
Step 9
Serve the madeleines right away, nestled in a cloth napkin or towel and dusted with a little more powdered sugar. Place the warm chocolate sauce on the side for dipping.

CHEF’S NOTE: You can make the batter up to a day ahead and keep it in the piping bag in the refrigerator. Just pull it out about an hour before you are ready to bake. The madeleines are best served right after they come out of the oven and they don’t take long to bake, so I suggest popping them in the oven while you are making after-dinner coffee or tea.