Chocolate Madeleines

Name: Chocolate Madeleines
Yield: Makes about 20 cakes
Cuisine: French
Ingredients: 15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped; 15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped; 175 g (6 oz) egg yolks (about 9 eggs), beaten; 135 g (5 oz/scant ⅔ cup) caster (superfine) sugar; 175 g (6 oz) egg yolks (about 9 eggs), beaten; 115 g (4 oz/¾ cup) plain (all-purpose) flour, plus a little extra for dusting the mould; 115 g (4 oz/1 stick plus 1 tbsp) unsalted butter, plus a little extra, softened, for greasing the mould; 3 g (½ tsp) baking powder; 20 g (¾ oz/1 tbsp) cocoa powder

Preparation info

Makes about
20
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

When I worked for Marco we would bake these little French treats to order for petit fours as they are best eaten as fresh as possible.

Ingredients

15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped
115 g

Europe
France
Cake
Vegetarian
Mediterranean

Method

Grease with butter and lightly flour a 12-hole madeleine mould. Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F) and leave to cool. Melt the butter in a saucepan and also leave to cool. Sift the flour, cocoa powder and baking powder into a bowl and then mix in the sugar. Add the dry ingredients to the beaten egg yolks in a large bowl and mi