Ok first off, a little confession. I’ve been a tiny bit neglectful of the blog this past week or so as London has officially come out of its bleak Transylvanian-esque coma and we’ve all been overloading on the bliss of experiencing our very FIRST taste of summer. I don’t know whatever happened to spring, we skipped it altogether apparently. Nonetheless, blue skies and balmy temperatures have had everyone in the capital dying to be outside soaking up as many UVB rays as humanly possible. Needless to say, baking in a hot kitchen has not exactly sounded appealing lately.
I actually started to wonder if I was EVER going to be tempted back indoors for the duration of this magnificent heatwave (otherwise known as normal June weather everywhere else in the world). And then a little package arrived on my doorstep the other day…
I spied this little vintage baking gem online a few months ago, but when I tried to purchase it, I was told they were completely sold out. That’s the problem with vintage goodies, no mass reproductions mean they can be tricky suckers to get your hands on! Trying to be graceful in my shopping defeat, I moved on.
Fortunately my dear hubby apparently did not because unbeknownst to me, he had tracked it down and the next thing I knew it was sitting on my doorstep begging me to put it to work. How could I deny this little vintage work of art? Then it hit me…what DO you make in a tin with such uniquely shallow molds? That part had me stumped until I cracked open one of my favorite go-to baking bibles for some inspiration. (Seriously, Donna Hay is a deity when it comes to all things chocolate and if you haven’t tried any of her recipes yet, here’s your chance!)
Madeleines au Chocolat Recipe
Makes Aprroximately 12 Madeleines
- 2 Eggs
- 1/3 Cups (75g) Caster Sugar
- 1/3 cup (50g) plain all-purpose flour
- 1 tsp baking powder
- 2 Tbsp cocoa powder
- 4 ounces dark chocolate
- 2 ounces (60g) melted butter
How To Make Them:
Preheat your oven to 180C / 350F
Place eggs and sugar in a bowl and whisk to combine.
Sift the flower, baking powder and the cocoa over the egg mixture and fold in the melted butter.
Microwave the chocolate until melted and gently add to the mixture, stirring until smooth.
Pour the batter in a pre-greased madeleine tin until 2/3 full.
Alternatively you can use a baking tin with similarly shallow depth such as a bun tray.
Bake 10 minutes or until madeleines are set.
Allow to cool.
Enjoy to the best of your abilities!!!
Want to know the best part? Despite their chi chi French name, these chocolate madeleines are honestly incredibly easy to make. You’ll be able to whip up a batch of these delicious treats and still manage to top off your suntan an hour later. Seriously, what more can a girl ask for? Enjoy!