Chocolate and Coffee Madeleines

I have my kitchen back so it’s time to get blogging again. Kicking off we have madeleines - small cakes that usually get teamed with a lunch time coffee. Coffee is great on its own but every super hero needs a side kick, yeah biscuits are good but little chocolate cakes are better. Warm fresh madeleines are delicious and really easy to make and good coffee deserves something better than a Hobnob! This recipe is one of Ruth’s (@RuthDiskin) who is a baker @grazeleeds in Leeds - so blame her if you don’t like it :)

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  What you need:
  
  100 g caster sugar
  100 g plain flour
  100 g butter, melted and cooled slightly
  2 eggs
  ¾ teaspoon of baking powder
  30 g good quality chocolate, cut into tiny chunks 
  30 ml cold coffee
  Zest of a lemon
  A madeleine tin / a shallow Yorkshire pudding tin
  
  
  How to make it:
  
  

  1. Whisk the eggs and caster sugar together until light and frothy – if you’re doing this by hand it can take a while! 
  2. Add the rest of the ingredients and whisk until everything is incorporated into a smooth batter.
  3. Preheat your oven to 190°C. Brush your madeleine tin with butter and dust with flour. Lift the tin and tap the bottom edge against a work surface to get rid of any excess flour.  
  4. When the oven is at the right temperature, spoon the mixture into each section of the tin.  Only add enough batter to fill the sections about ¾ of the way up otherwise the cakes will rise above the mould and lose their distinctive shape. 
  5. Bake for 10 minutes until a light golden colour. Carefully move the madeleines onto a rack to cool. 
  6. If you have any batter left over you can refrigerate this to use the next day, or like me, just stick another batch in the oven!
     
     -Madeleines are best scoffed with a cup of tea or coffee fresh from the oven.