Chocolate and almond madeleines
Chocolate madeleines, dipped in more chocolate. You’ve got to try these!
To get started you’ll need;
- 2 eggs
- 80g butter
- 1 tbsp cocoa powder
- 60g caster sugar
- 70g GF self raising flour
- 30g flaked almonds, chopped
- 30g milk chocolate
Preheat the oven to 190. Add the butter to a pan, heat on low until melted and then leave to cool.
Whisk the eggs then fold in the flour and sugar. Once combined, add the melted butter and cocoa powder and mix again.
Grease a madeleine tin and spoon in the mixture, filling all 12 moulds.
Bake for 12 minutes, allow to cool slightly in the tin and then transfer to a wire rack to cool completely.
In the meantime, add the chocolate to a bowl, add on top of a pan of boiling water and heat on low. Once melted, dip one side of each madeleine in chocolate and then sprinkle the almonds over the top. Allow to set again and then enjoy!
P.S If you’re unsure of where to find a madeleine tin, I use one from Lakeland