Chocolate Madeleines

• 3 ounces unsweetened chocolate
• 2 ounces semisweet chocolate
• 3 tablespoons low-fat milk
• 1 cup whole-wheat flour
• 1 cup unbleached flour
• 2 teaspoons baking soda
• 1 1/2 cups espresso, chilled
• 1/4 cup Madeira wine
• 2 tablespoons unsalted butter
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vegetable oil

1. Preheat oven to 350 degrees.
2. Put the two chocolates and the milk in a double boiler and cook over low heat until the chocolate is melted, about 5 minutes.
3. Remove from the heat and set aside to cool slightly.
4. Blend the dry ingredients together and set aside.
5. Combine the chilled espresso and Madeira in a separate bowl.
6. Cream the butter and sugar together in a mixer.
7. Add the eggs, one at a time.
8. Add the melted chocolate.
9. Alternately add the flour and espresso mixtures.
10. Mix until all the ingredients are incorporated.
11. Coat a madeleine pan with the vegetable oil.
12. Fill each scallop three-quarters full and bake for 10 to 15 minutes.
13. Leave the madeleines in the pan until completely cooled, then transfer to airtight containers for storing.

chocolate, chocolate, lowfat milk, flour, flour, baking soda, espresso, madeira wine, unsalted butter, sugar, eggs, vegetable oil

Taken from cooking.nytimes.com/recipes/4430 (may not work)