These little French treats are from the new book Couture Chocolate by William Curley, who has been voted Best British Chocolatier since 2007. They are best enjoyed as petit fours and as fresh as possible. We think they’re a perfect way to celebrate National Chocolate Week!For more information on the book click here
Note: You will need a 12-hole madeleine mould for this recipe
- 15g (½oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped
- 115g (4oz/ 1 stick plus 1 tbsp) unsalted butter, plus a little extra, softened, for greasing the mould
- 115g (4oz/¾ cup) plain (all-purpose) flour, plus a little extra for dusting the mould
- 20g (¾oz/1 tbsp) cocoa powder
- 3g (½ tsp) baking powder
- 135g (5oz/scant ? cup) caster (superfine) sugar
- 175g (6oz) egg yolks (about 9 eggs), beaten
Grease with butter and lightly flour a 12-hole madeleine mould. Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F) and leave to cool. Melt the butter in a saucepan and also leave to cool.
Sift the flour, cocoa powder and baking powder into a bowl and then mix in the sugar. Add the dry ingredients to the beaten egg yolks in a large bowl and mix with a wooden spoon until smooth. Gradually add the melted butter, being careful not to beat in air. Then mix in the melted chocolate. Cover the bowl with cling film (plastic wrap) and leave to rest for at least 30 minutes in a cool place.
When you are ready to cook the madeleines, preheat the oven to 220°C (400°F/Gas 6). Pipe or spoon the mixture into the prepared mould and bake in the preheated oven for about 12-15 minutes until risen and the cakes spring back when pressed.
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