These chocolate madeleines are wonderful together with a good cup of coffee. Or even better: quickly dipped into the coffee right before taking a bite. Eat them straight out of the oven – and try dipping them in chocolate, too!
80 g butter + a little extra for the madeleine tin
90 g dark chocolate, chopped, Guanaja 70% from Valrhona
80 g sugar
80 g plain flour
½ tsp baking powder
Melt the butter in a small saucepan. Remove from the heat and add the chocolate. Stir until the chocolate has melted. Cool off slightly. In a bowl whisk together eggs, sugar, flour and baking powder to combine well. Gently stir in the chocolate mixture a little at a time until evenly combined. Pour the cake batter into a buttered 12-hole madeleine tin. Bake in the oven at 220 degress Celcius for 4 minutes then reduce the heat to 190 degrees Celsius and continue to bake for another 5-6 minutes. Cool down the cakes slightly before removing them from the tin. Feel free to sprinkle with some icing sugar before serving.