Chocolate Madeleines

Out of all cakes, breads and parties that are available in the bakery shops, my boy has this passion towards Chocolate Madeleine. Whenever we are near ION, Orchard he will definitely requests me to get some of his favourite Madeleine from “Bread Society”. As he loves the rich ad moist texture of this cake he can have 2 to 3 pieces for his tea-snack.

Recently while arranging the bookshelves, I happened to come across this wonderful recipe, which I jotted down from one of Donna Hay’s cookbook that I had borrowed from the library a few years back.

From the step by step photo you can roughly see that this recipe is rather straight forward type that requires:- Whisking, Folding and Mixing of ingredients which is very easy to follow.

(Recipe adapted from Donna Hay's Cookbook)
Ingredients: (makes 12 Medium Size)
2 Eggs, (60g each)
75g Caster Sugar
50g Plain Flour
1 Teaspoon Baking Powder
2 Tablespoons Dutch Process Cocoa Powder
60g Unsalted Butter, melted
30g Mini Chocolate Chips for Toppings, optional

Method:-

1. Preheat oven to 180 degree.

2. Place eggs and caster sugar in a bowl and whisk using a balloon whisk till combine.

3. Sift flour, baking powder and cocoa powder together for at least once.

4. Spoon sifted flour(s) over egg mixture and fold through with melted butter.

5. Spoon mixture into greased Madeleine tin or Silicon Mold until almost to the rim. (Sprinkle a few mini chocolate chips on it if you are using)

6. Bake for 10 minutes or until Madeleine spring back when lightly press.

Now with this foolproof recipe I can easily whipped up a tray or two of Chocolate Madeleine anytime whenever my boy request for his favourite tea-snack. And to us, we find that eating it a few hours after baking time will be even better as the texture will be more soft and moist compared to when they are just out and cool from the oven heat.