This post is sponsored by Rodelle. Chocolate Madeleines are sweet little cakes, perfect with a cup of coffee or tea, as a snack, or light dessert.
Over the summer, my mom had me take the Ancestry DNA test. She had asked her uncle to take it, and I mentioned that I wanted to do it too. I used to spend hours researching my family tree – Before he passed away, my grandfather used to get such a kick out of the things I’d find. And between my maternal and paternal trees, I narrowed things down and would tell people that my background is German, French, English, and Dutch. The German and French is pretty well-verified – My maiden name is French, and the German is documented on both my mom’s and dad’s sides.
Sadly, my results didn’t come back in time for me to tell my dad about them. I got them back before he passed away, but I got them during the period where he was finishing his chemo treatment, and then being moved to the nursing home. By the time I got back to Ohio, it was the beginning of the end, so I never did tell him about it.
It’s one of those situations where I’d give my right arm for the chance to grill him about his grandmother, my great-grandmother. There was always rumor in the family we were related to Daniel Boone through her – But it was only sort of true. My great-grandmother was adopted. According to what my mom remembered, she’d been born or picked up somewhere in Kentucky, but census records have her birthplace listed as Indiana. And without anyone around really to fill in the gaps…Great-Grandma is a genealogical dead end or brick wall.
I do suspect, though, she is responsible for a good chunk of my British ancestry:
Some of it I know from my own research comes from my mom’s side of the family. My maternal grandfather was about half English. The western European, I know is the German, French, and Dutch, which comes from both sides. The eastern European, I assume is from my paternal grandmother – Her family was from the Alsace-Lorainne region, and from Prussia. And given that what used to be Prussia is now Poland and Lithuania (among other places), I’m not too surprised by that.
But I like my French heritage. And I like making French desserts. Like Chocolate Madeleines. Traditionally, madeleines are buttery little sponge cakes, baked in shell-shaped molds. Since Choctoberfest is all about chocolate, I decided to make my madeleines chocolate, with some help from Rodelle. We were sent Gourmet Baking Cocoa to use in our recipes. Rodelle’s Gourmet Baking Cocoa is Dutch-processed, which provides a much more consistent product and flavor than natural cocoa. It’s also richer in flavor and darker in color than regular cocoa. So it made for very rich and decadent madeleines.
These were absolutely perfect with my coffee.
Add a little powdered sugar for decoration (though really, they don’t need it – I just thought it made them look a little prettier).
- 3/4 C all-purpose flour
- 1/2 C Rodelle Gourmet Baking Cocoa
- 1/8 tsp. salt
- 4 large eggs
- 1 C sugar
- 1 tsp. vanilla extract
- 3/4 C (1 1/2 sticks) unsalted butter, melted and cooled
- Butter for greasing
Combine the flour, cocoa, and salt in a small mixing bowl, and whisk together.
In a large mixing bowl, combine the eggs, sugar, and vanilla. Beat with an electric mixer until thickened, and lemon-colored.
Fold in the flour mixture, then the melted butter.
Refrigerate the batter for at least 1 hour.
Heat the oven to 425 degrees F.
Butter the madeleine pan*. Spoon the batter into the pan, filling each well 3/4 full. Return the remaining batter to the refrigerator.
Bake the madeleines just until they are firm and puffed, 7-10 minutes. Remove from the pans immediately, and repeat with the remaining batter.
*I used silicone molds for my madeleines, which I did not chill. If using metal molds, you will want to chill them in between batches.
Check out more delicious Choctoberfest treats (and enter the giveaway if you haven’t already!):