Monday, 13 May 2013

Chocolate Madeleines

I posted my orange and poppy seed cakes last week, and they were almost all gone before Mother's Day. I wanted to bake afresh, something dainty and pretty, but also speedy so as to spend as much time with Mum as possible. These chocolate madeleines took the least amount of time to whip up of almost anything I've blogged about. They certainly fit the 'dainty' criteria too. It was lovely to bake in a different kitchen and I'm so jealous of Mum's natural light enhancing colour scheme!


Chocolate madeleines (adapted from Donna Hay Magazine Issue 2)
2 eggs
1/3 cup caster sugar
1/3 cup plain flour
1 tsp baking powder
2 tbsp cocoa
60g butter, melted
  1. Preheat oven to 180 degrees Celsius. Grease a madeleine tin with butter.
  2. Whisk together the sugar and eggs. Add the flour, baking powder and cocoa and whisk to combine. Add the butter and whisk to combine.
  3. Spoon the mixture into holes until 2/3 full. Bake for 10 minutes or until spring back when touched. Cool on a wire rack.

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