Seven falls ago I was pregnant with my first child and thought pregnancy was the easiest thing in the world. So easy I thought I could do it all the time. I actually never felt pregnant. I never had morning sickness or any of the uncomfortable symptoms you hear about. But that was then; I was a younger, fitter pregnant girl (And I didn’t wobble!!).
Being pregnant at 27 is definitely different than being pregnant at 34.
I’ve been spared again from morning sickness but this time has brought with it kinks, weird cravings (I mean, really weird), tiredness and a bluesy mood. All I want to do lately is eat or cry.
Thank God there is chocolate.
It’s been my savior.
It’s saved many women before me.
Pregnant girls love their chocolate very much for a good reason. And when they need it, they need it right away. There is always an emergency bar of chocolate in my pantry but when it’s time for afternoon coffee, I don’t just want candy with it. I want chocolate cake and I don’t want to wait for it 40 minutes to bake. I want it faster than I can drive to the store and buy it. I want it right away!
That’s why I have been making chocolate madeleines a lot lately. My friend, Aaron, gave me a madeleine pan as a wedding gift and I have only used it once or twice in the past two years, but ever since I became pregnant I’ve used it at least a dozen times.
Thanks to my madeleine pan, my mini chocolate cakes are baked in 10 minutes, my mood is fixed, my craving satisfied, and I’m a happy wobbling pregnant girl for the rest of the day. You can’t beat that!
WHOLE WHEAT DOUBLE-CHOCOLATE MADELEINE RECIPE
Yield: 12 madeleines
Prep Time: 5 min
Cook Time: 10 min
2 large eggs
1/3 cup turbinado sugar
5 tablespoons unsalted butter, melted and cooled (or half butter, half canola oil)
1 tablespoon milk
½ teaspoon vanilla extract
1/4 teaspoon salt
¾ cup whole wheat flour
3 tablespoons natural unsweetened cocoa powder
½ teaspoon ground cinnamon
1/2 teaspoon baking powder
1/3 cup finely chopped dark chocolate or mini chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Grease a 12-madeleine non-stick madeleine tin.
Beat the eggs with the sugar, butter, milk, vanilla extract, and salt in a medium mixing bowl until frothy.
Sift together the flour, cocoa powder, cinnamon and baking powder in a separate bowl. Whisk them into the liquid mixture until homogenous. Fold in the chopped chocolate or chocolate chips.
Spoon the batter into the molds, filling each one a little over halfway. Bake until the madeleines are puffed up and set, 10 minutes.
Ever wondered how chocolate is made? Check out this post.
Other Madeleine Recipes:
Lemon-Glazed Madeleines (David Lebovitz)
Classic Madeleines (Smitten Kitchen)
Gluten-Free Madeleines (Dinners & Dreams)