Advertisement
Chocolate madeleines
- Makes about
30
- Difficulty
Medium
Published 2011
Wrap these irresistible little cakes in wax paper and hand them out when the barbecue is all done: everyone needs a madeleine. So much the better if you have proper madeleine moulds (a baking sheet with shell-shaped dips), though the mixture can just as well be baked in shallow bun tins.
Ingredients
175 g 1 tsp 25 g
Method
Sift the flour with the baking powder and cocoa.
Beat the butter and sugar in a warm bowl with a wooden spoon or in a food processor till light and really fluffy. Crack in the eggs one by one, beating
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe