The Botanical Kitchen

Recipes, travel and the occasional rant

Chocolate Madelines

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It’s Chocolate Week in the UK and what a chocolatey week it has been.  I have been using every excuse to eat as much chocolate as possible. And why not?! It contains endorphins – those lovely little feel good hormones and I need a few thousand of those at the moment with all the cold weather setting in.

Today is also the start of The Chocolate Show in London.  I had a lovely preview last night.  Here are a few chocolatey treats that caught my eye.

Chocolate Show 2014
Rose Turkish Delight Brownies by Bad Brownie
Chocolate Show 2014
Sugarless chocolates by Venchi
Chocolate Show 2014
New milk chocolate collection from Marou
Chocolate Show 2014
Beautifully branded chocolate from Tobago. The company do local food tours too
Chocolate Show 2014
White Chocolate Liqueur from Eberle in Germany. Wonderful. Like Baileys but better

The show started today and closes on Sunday.

Something chocolatey then? 

So if those pics now have you hankering for something chocolatey try these super easy madeleines. Chocolate not actually required as this recipe uses store cupboard cocoa powder (just in case like me you do not have chocolate in the house when you neeeed chocolate in the house!)

Print Recipe

Chocolate Madeleines

Total Time30 minutes

Notes

Chocolate Madeleines
Chocolate Madeleines
You will need
  • 100g unsalted butter
  • 2 eggs
  • 60g caster sugar
  • 25g runny honey
  • 75g plain flour
  • 25g cocoa powder
  • 50g ground almonds
  • Icing sugar and edible glitter for dusting
To make them
  1. Preheat the oven to 190C.
  2. Melt the butter then leave to cool.  
  3. Whisk the eggs lightly then add the sugar and honey and whisk again until the mixture is very thick and light.  The whisk should leave a distinct ribbon-like trail when lifted out of the bowl.
  4. Sift the flour and cocoa powder into the mixture and lightly fold in.
  5. Fold the almonds in and then finally add the melted butter.
  6. Spoon the mixture into a madeleine tray - each one should be about three-quarters full.  This is about a level tablespoon.
  7. Bake for about 10 minutes. The sponge should bounce back slightly when pushed gently. 
  8. Turn out onto a wire rack and leave to cool completely before scoffing.
Serve dusted with icing sugar and edible glitter or better still some salted caramel dipping sauce.  It is Friday after all. 
Salted Caramel Dipping Sauce
Salted Caramel Dipping Sauce

Do you have any chocolatey favourites? What do you dip your madeleines into? 

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