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chocolate madelines

Chocolate Dipped Madeleines with ClemenGold®

BY

Classic Madeleines got a fabulous teatime makeover with ClemenGold® flavour and hazelnuts.

  • Makes : 12 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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Madeleines

80 g cake flour
2 ½ Tbsp (32,5 ml) cocoa powder
½ tsp (2,5 ml) baking powder
2 large eggs
100 g castor sugar
1 tsp (5 ml) vanilla essence
90 g butter, melted
zest of 1 ClemenGold®

a madeleine baking tray
non-stick spray

Toppings

100 g 70% dark chocolate, melted
½ C (125 ml) hazelnuts, crushed
zest of 1 ClemenGold®

Sift the flour, cocoa powder and baking powder together into a bowl.

In the bowl of a stand mixer, add the eggs and castor sugar and whisk until you have soft peaks. Add the vanilla and whisk briefly to combine. Gently fold in the flour mixture followed by the melted butter and ClemenGold® zest, mix until combined but be careful not to over mix the batter. Cover the bowl and refrigerate the batter for at least 2 hours.

Set a dry frying pan over medium-high heat and toast the crushed hazelnuts until golden. Set aside for later use.

Preheat the oven to 190 ºC.

Spray the Madeleine tray well with non-stick spray. Using a teaspoon, weigh out 20 g of batter and place into the tray. You don’t have to weigh the batter if you don’t want to but you run the risk of different size cakes. Bake for 9-10 minutes. Allow the Madeleines to cool in the tray and then pop them out.

Break the chocolate into pieces and place into a glass or microwave-proof bowl. Melt the chocolate slowly using the defrost function. Once melted, incorporate the ClemenGold® zest and mix to combine.

Dip the edges of the Madeleines in melted chocolate (straight or diagonally). Top the melted chocolate with a dusting of crushed nuts and a fresh zesting of ClemenGold® and allow to dry. Serve at teatime with your favourite brew.