Chocolate Chip Madeleines
Classic French madeleines studded with dark chocolate chunks and enriched with honey. These delicate, shell-shaped sponge cakes are buttery, tender and perfect served warm with tea or coffee.
Ingredients
- •10 tablespoons unsalted butter
- •2 tablespoons honey
- •3 whole extra-large free-range eggs
- •⅔ cup superfine sugar
- •1 cup self-rising flour
- •3½ oz dark chocolate
- •chopped into very small pieces
Cooking Instructions
- 1.
Melt the butter and honey in a small saucepan and simmer until syrupy-about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
8 min
- 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.
8 min
- 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.
120 min
- 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.
15 min
- 5.
Best served warm.
