- 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
- 1Preheat 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.
- 2Split 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.
Drink Suggestion: Sauternes. Drink suggestion by Max Allen