- Serves: Makes 12 madeleines
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 50 g butter, melted, plus extra for greasing
- 50 g plain flour, plus extra for dusting
- 1 egg
- 50 g caster sugar
- 1 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- icing sugar, for dusting
For the chocolate coating
- 100 g dark or white chocolate, in drops or broken into pieces
1. Preheat the oven to 180C/160C fan/gas 4. Brush a little melted butter over the madeleine moulds, making sure to coat every ridge. Dust a little flour into each one, tapping out any excess.
2. Place the egg and sugar in a large bowl or in an electric food mixer. Using a handheld electric beater or the food mixer with its whisk attachment, whisk on a high speed for about 5 minutes or until the mixture is pale, thick and mousse-like and has grown almost three times in volume.
3. Sift the flour, cocoa powder and baking powder into the whisked egg and sugar and carefully fold in, then fold in the melted butter and vanilla extract, taking care not to over-mix.
4. Either pouring the batter directly from the bowl or using a tablespoon to spoon it in, divide the batter between the madeleine moulds, filling each almost to the top.
5. Bake for 12-15 minutes, or until golden and lightly springy to the touch. Try not to overcook them or they will be dry. Remove from the oven and carefully remove each madeleine from its mould using a palette knife, then place on a wire rack to cool.
6. For the chocolate coating: Melt the chocolate either in a bowl over a pan of boiling water, or in short bursts on full power in the microwave.
7. Dip each madeleine into the melted chocolate and allow to set on a sheet of greaseproof paper.
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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