{"id":13506,"date":"2016-04-20T20:15:50","date_gmt":"2016-04-20T18:15:50","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/chokolade-madeleines\/"},"modified":"2016-04-20T20:44:29","modified_gmt":"2016-04-20T18:44:29","slug":"chokolade-madeleines","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/chokolade-madeleines\/","title":{"rendered":"Chocolate madeleines"},"content":{"rendered":"

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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!\u00a0<\/em><\/p>\n

Chocolate Madeleines <\/strong>
\n12 cakes<\/p>\n

80 g butter + a little extra for the madeleine tin
\n90 g dark chocolate, chopped, Guanaja 70% from Valrhona
\n2 eggs
\n80 g sugar
\n80 g plain flour
\n\u00bd tsp baking powder<\/p>\n

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.<\/p>\n

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\"Processed<\/p>\n","protected":false},"excerpt":{"rendered":"

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!\u00a0 Chocolate Madeleines 12 cakes 80 g butter + a little extra for the madeleine tin…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":13503,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635],"tags":[1376],"class_list":["post-13506","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","tag-kage-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=13506"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13506\/revisions"}],"predecessor-version":[{"id":13508,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13506\/revisions\/13508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/13503"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=13506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=13506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=13506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}