Madeleines. Patisserie lover? I think so! We should know what we eat, but when I made these little cakes nobody had an inkling as to what the blip they were! I say Madeleine and they say “what-a-lin?” We can’t let this continue, or I can’t. They were tortured, bribed and coerced into learning the art of the madeleine- my role in this? I am the torturer, briber, and coercer – and not necessarily in that order.
The art of the madeleine is not simply learned, but one bite and it becomes a repetitive affair. They are light but moist, chocolate but oh-not-so-much, indulgent but… yes just indulgent. These little cakes aren’t dunked in heaps of flavour or filled with something or the other, they are simply chocolate. Chocolate that’s not too sharp, not too sweet, but that chocolate that makes you crawl back for just that little bit more.
It’s an easy affair; after all, nirvana is hard for anybody to turn down.
Recipe + Method
80g plain flour
25g cocoa powder
½ tsp baking powder
Pinch of salt
100g caster sugar
100g unsalted butter
2 large eggs
Cocoa powder, to dust
Sift the flour and cocoa power together along with the baking powder. In another bowl combine the salt and sugar then whisk in the butter and eggs. Add the dry mixture into the wet and continue whisking until it is fully combined. The mixture may need some fridge time to set to better consistency. I left mine for a few hours but it could be left for longer and even prepared to make the next day or so.
The next day(s) (or hours) preheat the oven to 180C (fan assisted), and butter a madeleine mould, divide the mixture evenly, and make sure not to over fill the moulds. I filled mine a little less than ¾ full. Bake for 12-15 minutes. They will appear plump and will bounce back when touched. Once they are cool dust them in cocoa powder.