Chocolate Madeleines

Chocolate Madeleine

Out of all bread and parties available in the bakery shops, my boy has this passion towards Chocolate Madeleine. So whenever we are near ION, Orchard he would definitely get some Madeleine from “Bread Society”. He loves the moist and chocolatey texture of the cake which he could have at least 3 for his tea-snack.

And recently while arranging the bookshelves, I happened to come across this wonderful recipe which I jotted down from one of Donna Hay’s cookbook some years back. With that I decided to try making a batch of these chocolate madeleine for my boy.

From the step by step photo above you could see that this recipe was rather straight forward and it only requiress:- Whisking, Folding and Mixing of ingredients which is very easy to follow.

(Recipe adapted from Donna Hay's Cookbook)
Ingredients: (makes 12 Medium Size)
2 Eggs, (60g each)
75g Caster Sugar
50g Plain Flour
1 Teaspoon Baking Powder
2 Tablespoons Dutch Process Cocoa Powder
60g Unsalted Butter, melted
30g Mini Chocolate Chips for Toppings, optional

Method:-

1. Preheat oven to 180 Degree Celsius.

2. Place eggs and caster sugar in a bowl and whisk using a balloon whisk till combine.

3. Sift flour, baking powder and cocoa powder together for at least once.

4. Spoon sifted flour(s) over egg mixture and fold through with melted butter.

5. Spoon mixture into greased Madeleine tin or Silicon Mold until almost to the rim (sprinkle a few mini chocolate chips on it if you are using).

6. Bake for 10 minutes or until Madeleine spring back when lightly press.

Chocolate Madeleines

Now with this foolproof recipe I can easily whipped up a tray or two of these delicious Chocolate Madeleine whenever my boy request for this tea-snack. Between we notice that, set the madeleine aside for at least an hour or two before eating make is taste better after it cools down completely and the oil from the butter started to moist the texture.