recipe and photo from here
Bonjour mes belles,
Time to dust off your madeleine mould and make some very yummy chocolate madeleines...
140 gm caster sugar
75 gm (½ cup) plain flour
25 gm Dutch-process cocoa
50 gm unsalted butter, melted and cooled slightly
To serve: mascarpone and marmalade
- Preheat oven to 220C. Whisk eggs and sugar in an electric mixer on high speed until mixture doubles in volume (6-7 minutes). Sift in flour and cocoa, gently fold to combine, then fold in melted butter. Spoon tablespoonfuls of batter into buttered and floured madeleine moulds, then bake until puffed and they spring back when lightly pressed (7-8 minutes). Remove madeleines from moulds and cool on a wire rack.
- Split cooled madeleines in half. Spread one half of each with mascarpone and the other with marmalade, then sandwich together and serve immediately.
Note These chocolate versions of the classic madeleine are split and filled with a dollop of mascarpone and a smear of marmalade. It's best to finish them as needed - they won't hold up in transport quite so neatly.
très bon vendredi à tous, Leeann x