Mocha Choca Madeleines
100g salted butter
100g caster sugar
1tsp instant freeze-dried coffee
85g plain flour
15g cocoa powder
For the sauce:
2 tbsp golden syrup
2 tbsp cocoa powder
1 tbsp water
6-hole madeleine tin (or a 12-hole shallow bun tin), greased and floured
Disposable Piping Bag fitted with 10cm plain nozzle
Preheat the oven to 190°C/Gas 5.
Melt the butter in a saucepan over a medium heat. Do not let it boil. Set aside.
Put the eggs, sugar and coffee in a mixing bowl and beat with a hand-held electric whisk until light and fluffy and tripled in volume. If you have a freestanding electric mixer, you can do this using the whisk attachment. This will take 12–15 minutes.
Sift the flour and cocoa powder into the egg mixture, and pour in the butter. Gently, and I mean gently, fold these additions into the egg until smooth and silky.
Scoop the mixture into the piping bag and fill the madeleine molds about 2/3 full. Bake for 8–10 minutes (a minute or two longer if using a bun tin), or until the madeleines look slightly browned around the edge. Turn them out of the tin as soon as they are baked or they will stick.
To make the sauce, simply whisk together the ingredients until you have a smooth, glossy dip.
Perfect coffee partner: Starbucks Verismo Espresso Roast Latte – the Latin American and Asia Pacific blend, which is dark roasted and has the perfect deep caramel tone to match the ultra-chocolaty flavours in these quick treats.
Photos by Abimarvel