Double Chocolate Madeleines

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5 from 4 votes

Double chocolate madeleines are a delicious holiday dessert

Servings:

Author: Helen Best-Shaw

Prep Time13

Cook Time7

Total Time20

Ingredients

75 g Butter – melted and cooled
2 Large Eggs
90 g Granulated Sugar
90 g Plain Flour
10 g Cocoa Powder
½ Tsp Baking Powder
1 tsp Vanilla Essence
2 tbs grated plain chocolate
Pinch of salt - if using unsalted butter
10 g butter - for greasing the pan

Instructions

Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Slowly fold in the flour, cocoa, baking powder and salt. Add the vanilla essence and chocolate flecks. Slowly add in the melted butter, gently folding all the time, the batter should be foamy and full of air. When mixed cover the bowl and put in the fridge for at least 30 mins, preferably overnight. Put a dollop of the mixture into a well buttered Madeleine tray, each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for around 7 minutes until risen and shrinking away from the edges of the mould.
Leave for a few minutes and then turn out.
The Madeleines are best enjoyed when still warm and crisp on the outside, eat on the day you bake them, they really are not the same the next day.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.