When the weather becomes colder everyday, it is time for comfort foods.
Chocolate always work wonders for me.
These madeleines are much better than a piece of dark chocolate.
A subtle hint of cinnamon with a rich & soft centre.
It feels really good with a cup of tea in the evening.
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Recipe (makes 6):
adapted from baking school (Korean)
Chocolate & Cinnamon Madeleines
2 large eggs
60 g brown sugar
50 g dark chocolate 72%
60 g unsalted butter
80 g plain flour
2 tsp cocoa powder
1 tsp baking powder
1/4 tsp ground cinnamon
1 tsp rum (optional)
pinch of salt
nuts of your choice
Preheat oven to 180C & grease madeleine pans well with butter.
In a large bowl, whip to break eggs with brown sugar until smooth & even.
Add melted chocolate (about 45C) & rum, whip until smooth.
Add flour, cocoa powder, baking powder, salt & mix until combined.
Add melted butter & mix until combined.
Fill an icing bag with the batter & refrigerate for an hour.
Remove from the refrigerator & pipe into the prepared pan to 80% full.
Bake in the preheated oven for 5 - 6 min.
Remove from the oven, decorate the madeleines with nuts & sprinkle some sugar on top.
Return to the oven & bake for another 5 - 6 min.