You don’t need to be in Paris to taste this twist on a French classic. Madeleines, also known as French tea cakes, are petitely moulded sponge cakes. Here we have been inspired by these perfect little treats to create a chocolate-flavoured sponge, dipped in chocolate and hazelnuts for an easy entertaining recipe. With small serving sizes and a light, smooth flavour, madeleines are the perfect dessert treat.
Ingredients
Method
Grease 2 x 12-hole non-stick madeleine pans with cooking oil spray. Put eggs, sugar and vanilla in the small bowl of an electric mixer and beat for 5-6 minutes or until thick and creamy.
Sift flour, cocoa and baking powder into a large bowl. Add egg mixture. Stir in while gradually adding butter until mixture is smooth and combined. Cover bowl with plastic wrap and stand for 15 minutes. Mixture will become thick.
Preheat oven to 180°C. Spoon about 1 tablespoon of mixture into each hole of prepared tins. Bake for about 12 minutes, or until set when gently pressed. Cool in trays for 5 minutes then invert madeleines onto a wire rack to cool.
To make the glaze, melt chocolate and oil in a glass heatproof bowl over a small saucepan of gently simmering water, taking care that the bottom of the bowl doesn’t touch water. Dip each madeleine in glaze. Sprinkle with hazelnuts. Let set on a baking paper-lined tray. Serve with ice-cream, if desired.
