Saturday, May 22, 2010
Chocolate French Madeleines
This recipe is always a winner, and its quick too. It's perfectly chocolatey, not too sweet, and still light but moist. They are a French tea cake, called Madeleines. Often, they are described as being a cross between cake and soft biscuit. Either way, they're delicious and you should defintely try this great recipe. However, it does require a Madeleine tray. You can easily pick one up online, or your nearest baking shop. For Aussie buyers, buy one here (I recommend this brand).
125g butter, softened
3/4 cup caster sugar
3 large eggs
1/2 cup flour
1/2 cup good quality cocoa (not hot chocolate mixes or weak, it should be a dark coloured cocoa and rich in smell)
1/2 tsp baking powder
Preheat oven to 180 degrees fanforced. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In anotherbowl, combine flour, cocoa, powder and salt and mix through with a wooden spoon. Then, stir this flour mixture into the butter mixture. Don't over mix. Bake for 10 minutes or until the madeleines spring back when lightly touched. Cool in tin for around 15 minutes. Serve with icing sugar, or even cream!
Note: Usually, madeleines are sprinkled with icing sugar, but this picture is plain so you can see the madeleine shape.