Chocolate Madeleines with Pearl Cake
Created for Cal-A-Vie by: Chef Steve Pernetti  

• 1/2 cup unbleached flour

• 1/4 cup whole wheat pastry flour

• 1/4 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 6 tablespoons sugar or 5 tablespoons fructose

• 1 tablespoon unsalted butter

• 2 egg whites, lightly beaten

• 2 1/2 ounces chocolate sauce (see recipe below)

• 6 tablespoons unfiltered apple juice

• 3 teaspoons instant coffee (decaf or regular)

Chocolate Sauce:

• 1/4 cup nonfat milk

• 1 1/2 tablespoons fructose

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon arrowroot powder

• 1 1/2 teaspoons vanilla

• 1 1/2 teaspoons Grand Marnier or Kahlua

Fruit Sauce:

• 1 cup strawberries or raspberries

• 1/4 cup apple juice or strawberry guava nectar

Pearl Filling:

• 2/3 cup non-fat or low-fat vanilla frozen yogurt or ice milk

Sift flours, cocoa and baking powder together. Set aside. To make chocolate sauce, combine water, fructose, cocoa powder and arrowroot in a saucepan.  Cook over moderate heat, stirring constantly, until thickened.  Add vanilla and liqueur, then cook 1 minute more to evaporate alcohol. Use 2.5 ounces in recipe. Place remainder in a squeeze bottle and drizzle over tops of finished seashells if desired.  

Cream butter and sugar until light and creamy. Beat in egg and chocolate sauce. Dissolve coffee powder in apple juice and add to batter. Add flour mixture, 1 tablespoon at a time.  

Spray madeleine tins with non-stick cooking spray. Fill each cup 2/3rd's full (approximately 1 tablespoon). Bake at 350 degrees for about 10 - 12 minutes, taking care not to over-bake. Remove from tins and let cool.

For sauce, combine berries in a saucepan with juice. Simmer fruit until tender, then put through a sieve. 

To assemble, put one tablespoon of berry puree on each plate. Split madeleines in half lengthwise, then place on plate. Prop open each madeleine with a small scoop of frozen yogurt (a large melon baller works well). Drizzle tops with remaining chocolate sauce, then garnish with an edible flower of your choice.

Yield per recipe:  18 madeleines 

Calories per madeleine: 68 - Carbohydrate: 13.5 g - Protein: 1.8 g Fat: 1 g - Fiber: 1 g - Cholesterol: 1.9 g - Sodium: 33 mg 

% Calories from Carbohydrate: 75% - Protein: 10% - Fat: 12%