Shell shaped chocolate sponge cakes, with almond flour. Delicious with and without chocolate chips or chocolate shell.
Chocolate Madeleines
Yield:
±20
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
2 hours 40 minutes
Chocolate Madeleines with almond flour, with or without chocolate chips.
Ingredients
- 120 grams of Butter
- 60 grams of Flour
- 60 grams of Almond Flour
- 30 grams of Cocoa Powder
- 2 Eggs*
- 120 grams of Sugar
- 1 teaspoon Vanilla Extract
- Optional: 100 gram (White) Chocolate Chips
- Optional: 100 grams of (White) Chocolate
Instructions
- Brush the madeleine moulds with butter and dust with flour, to prevent the madeleines from sticking.
- Melt the butter and let it cool to room temperature.
- Whisk together the flour, almond flour and cocoa powder.
- Combine the eggs and the sugar.
- Whip up the eggs until they reach the ribbon stage.
- Fold in the vanilla extract and melted butter.
- Fold in the flour mixture.
- Optional: Fold in the chocolate chips.
- Pipe or scoop into the prepared mould.
- Refrigerate for two hours.
- Preheat your oven to 180 degrees Celsius.
- Bake the cake for 15 to 20 minutes.
- Let them cool completely before gently removing them from the mould.
- Optional: Pipe or scoop melted chocolate into the clean mould, place a madeleine on top and refrigerate for one hour until completely set.
Notes
*Make sure this ingredient is at room temperature.