Description
Served with a glass of milk or a strong cup of coffee, these rich chocolate mocha madeleines are delightful and will make you feel quite French after one nibble. Adapted from Baking Chez Moi by Dorie Greenspan
Ingredients
Scale
- 90 grams / 3.2 ounces plain flour
- 3 tablespoons dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon fleur de sel or a pinch of fine sea salt
- 67 grams / 2.4 ounces caster sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla bean extract
- 113 grams / 4 ounces unsalted butter (melted)
- 2 tablespoons espresso powder brewed in 3 tablespoons of hot water (cooled to room temperature)
- 2 tablespoons plain milk
- 180 grams / 6.3 ounces 70% dark chocolate (melted)
Instructions
- In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- Place the sugar in a large bowl, and whisk together with the eggs until the mixture is thick and pale, alternatively you could also use a mixer fitted with the whisk attachment. When the mixture leaves a trail, whisk in the vanilla.
- Using a spatula, fold the dry ingredients into the sugar bowl to incorporate well then finally fold in the melted butter, and when it’s incorporated, brewed espresso and milk.
- Cover the batter bowl and chill for at least 1 hour or up to 2 days.
- Butter the molds of a 12-shell madeleine pan (alternatively you could use a small muffin or friand pan), dust with flour and tap out the excess. Freeze the molds for 15 minutes.
- Once the molds are cold, spoon the batter evenly between the molds, filling them no more than 2/3rds full, and freeze for a further 15 minutes – or refrigerate for an hour.
- When you are ready to bake, pre-heat the oven to 200 Celsius / 400 Fahrenheit.
- Bake the madeleines for 11 to 13 minutes, or until the cakes spring back when lightly touched and big bumps have formed on their tops.
- Remove from the oven and immediately release the madeleines from the molds using your fingers, a skewer or a sharp knife.
- Transfer to a cooling rack and allow to cool to room temperature before drizzling over the melted dark chocolate. At this point, you can serve the madeleines immediately once the drizzled chocolate is still warm, or you can wait a few hours for it to harden.
- Category: Baking, Dessert
- Cuisine: French