Give the classic French dessert a modern twist with these pretty mini mocha madeleines. These easy cakes are the perfect treat for afternoon tea
Ingredients
- 100g butter, plus extra for the tin
- 85g plain flour
- 15g cocoa powder
- 2 eggs, separated
- 2 tsp honey
- 1 ½ tbsp coffee granules
- 80g caster sugar
- 15g demerara sugar
- 25g white chocolate
Method
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Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
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Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
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Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
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Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
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Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.