Growing up, I remember we always had Madeleines in our house. They were little scalloped shaped cakes that we dipped in our tea, giving them the respect of a biscuit! My Cocoa Hearts recipe is based on a Madeleine recipe, but I’ve added cocoa to satisfy my chocolate craving.
These are so quick and simple to make. The only real effort is in the whisking and the gentle folding. The end result is worth the hard work. Just make sure you have a nice cup of tea ready for when they come out of the oven!
100g melted unsalted butter 2 tbsp cocoa powder
100g self-raising flour 1 tsp vanilla essence
2 eggs 100g caster sugar
1. Preheat your oven to 180c. Brush a little melted butter over your baking moulds and dust with a little cocoa powder. I used heart shaped moulds but if I had scalloped ones, I could have made some lovely cocoa madeleines.
2. Place the eggs and sugar in a bowl. Whisk the mixture until it is pale, thick, mousse like and almost three times in size. This takes quite a bit of whisking, but is a really important step in order to get the air into the cakes.
3. Sift the flour and cocoa powder into the whisked egg mix and carefully fold in. Then fold in the melted butter and vanilla essence. Be as gentle as you can, so as not to lose the air bubbles you have just whisked in, but ensure the mixture is completely combined.
4. Divide the batter between 12 moulds.
5. Bake for 12-15 minutes.