DARK-CHOCOLATE MADELEINES WITH CHOCOLATE MINT GLAZE

Steps:

• In a small, heavy saucepan, heat the butter over medium heat until light golden brown and fragrant, about 5 minutes.
• Remove from the heat and stir in the cocoa powder.
• Strain the mixture and let cool until tepid.
• Meanwhile, melt the chocolate, and allow it to cool slightly.
• Sift the flour, baking powder and salt together into a small bowl and set aside.
• Place the eggs, egg yolk and the granulated sugar into a 4 1/2 -quart bowl of a heavy-duty electric mixer.
• Place the bowl with the eggs and sugar over a bowl of hot water to warm them, stirring frequently until the sugar begins to dissolve.
• Remove the bowl with the eggs and sugar from the water and dry off the bottom.
• Attach the bowl to the mixer and beat the egg mixture using the whisk attachment on medium-high speed until the mixture forms soft peaks when the beater is lifted.
• Beat in the vanilla extract.
• In a clean, grease-free bowl using a hand-held electric mixer, beat the egg whites on high speed until they form stiff but not dry peaks.
• Fold the dry ingredients into the egg-sugar mixture.
• Fold in the melted butter and chocolate. Finally, fold in the egg whites. Place the madeleine batter in the refrigerator to chill for 15 minutes.
• Place 2 racks in the lower half of the oven and preheat to 375 degrees.
• Butter and flour two 12-mold madeleine pans. Chill the pans briefly.
• Remove the pans and the batter from the refrigerator.
• Place a dollop of batter in each mold and smooth with an offset palette knife or spatula.
• Bake for 15 minutes, or until the center springs back when lightly touched.
• Do not overbake.
• Remove the madeleines from the molds and cool on a wire rack.
• To make mint-chocolate glaze, place chopped chocolate into a heat-resistant bowl.
• In a small saucepan, bring the heavy cream to a boil.
• Immediately pour the cream over the chocolate and let stand 1 minute before stirring.
• Stir gently until the chocolate is melted and combined.
• Stir in the mint extract.
• Using a pastry brush, generously glaze half of the shell side of each madeleine.
• Allow the glaze to set before wrapping in plastic or storing in an airtight container.