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Chocolate madeleines with mascarpone and marmalade


Rather than plated desserts, picnics usually involve bites between kicks of footy (or throws of pétanque). Something you can grasp in one hand works best regardless.

You'll need

3 eggs 140 gm caster sugar 75 gm (½ cup) plain flour 25 gm Dutch-process cocoa 50 gm unsalted butter, melted and cooled slightly To serve: mascarpone and marmalade

Method

  • 01
  • Preheat oven to 220C. Whisk eggs and sugar in an electric mixer on high speed until mixture doubles in volume (6-7 minutes). Sift in flour and cocoa, gently fold to combine, then fold in melted butter. Spoon tablespoonfuls of batter into buttered and floured madeleine moulds, then bake until puffed and they spring back when lightly pressed (7-8 minutes). Remove madeleines from moulds and cool on a wire rack.
  • 02
  • Split cooled madeleines in half. Spread one half of each with mascarpone and the other with marmalade, then sandwich together and serve immediately.

Note These chocolate versions of the classic madeleine are split and filled with a dollop of mascarpone and a smear of marmalade. It's best to finish them as needed - they won't hold up in transport quite so neatly.


At A Glance

  • Serves 18 people
GT
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At A Glance

  • Serves 18 people

Drink Suggestion

Sauternes.

Featured in

Oct 2014

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