Chocolate Chip Madeleines |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both. Ingredients:
10 tablespoons unsalted butter, plus extra for greasing |
2 tablespoons of your favorite honey |
3 extra-large free-range eggs |
2/3 cup superfine sugar |
1 cup self-rising flour, plus extra for dusting |
3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces |
Directions:
1. Melt the butter and honey in a small saucepan and simmer until syrupyabout 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
2. Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
3. Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
4. Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
5. Best served warm.
6. From Green & Black's Organic Ultimate Chocolate Recipes: The New Collection edited by Micah Carr-Hill. Text © 2010 by Cadbury Holdings Limited; Photographs copyright © 2010 by Jenny Zarins. Published in 2010 by Kyle Books, an imprint of Kyle Cathie Ltd.
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