Dark Chocolate Madeleines
So last week I had no internet. This week I have no laptop.
Luckily, my boyfriend has kindly leant me his laptop so I can post, whilst he’s lounging on his bed watching Seinfeld.
Seinfeld was first aired before I was born. I discovered it when I was on holiday in Cuba at Christmas. I had loads of American TV channels, and spent far too much time in my room watching awesome cooking programmes and drooling over the fast food adverts.
As well as that I watched a ton of Seinfeld. I love it!
Of course nobody can have a TV marathon without a snack and drinks. Whilst I was in Cuba a drank a lot of Cuban coffee from the coffee maker in my room, leading me to watch more TV since I was so wired.
Now I’m home and I set out to have a TV marathon, I usually fall asleep. Fail. I’m only 21.
Hello dark chocolate madeleines. The perfect delicate little snack to have with a big cup of freshly brewed coffee and the TV show you’re currently obsessed with.
Light enough that you don’t feel like a beached whale when you gorge on them (which you will), but with a powerful chocolatey kick.
I definitely think that a madeleine pan is a great investment. They’re just so cute.
I recently saw a mini madeleine pan and now I need it!
Need a Madeleine pan? Click here. They’re currently on sale at Target!
- 75g plain flour
- 25g cocoa powder
- 100g caster sugar
- 1/2 tsp baking powder
- 1 tsp vanilla essence
- 100g melted butter
- 1 tbsp honey
- 1 egg yolk
- 2 egg whites
- Heat oven to 170C
- Butter a 12-hole madeleine mould and dust lightly with cocoa.
- Mix the flour, cocoa and sugar in a bowl.
- Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix.
- Whisk the two egg whites until stiff.
- Fold the butter/egg yolk mixture into the dry ingredients until evenly mixed. This will make a stiff paste.
- Fold in the egg whites in three batches using a whisk. The first addition will loosen up the mixture allowing you to keep the air in the egg whites during the next two additions.
- Divide between the prepared moulds (use a piping bag with a large nozzle (so not to loose air) to make things easier)
- Bake for 10-12 mins until darker and firm to the touch.
- Leave to cool in the moulds for a few minutes, then turn out and cool on a wire rack.
- Serve with freshly brewed coffee. Yum!