Chocolate Madeleines

I have always loved Madeleines and usually go for the normal lemon flavour, but this is a little special recipe adding in 80Noir Ultra. They are spongy mini cakes are super soft and moist and whats even better is that is it a super simple recipe to make, bakes within 10 min & Its a perfect little mid day snack or to go with your afternoon cuppa chocolate! Plus you can freeze the rest - for when you need it. 

Note: You have to make sure that your oven is super hot prior to baking to get that perfect Madeleine hump

Ingredients

• 120g All Purpose Flour
• 20g cacao powder
• 1tsp Baking Powder
• 120g Nut Milk (I used pecan milk but you can use whatever works for you)
• 12g Lemon Juice 
• 70g Granulated Sugar 
• 35g Melted Butter 
• 35g Coconut Oil 
• 1tsp Vanilla Extract 
• 1/4tsp Salt 
• 20g 80Noir Ultra Chocolate beads (chopped up) 
• 1/2 Lemon Zest (optional)

Instructions

1. Mix milk and lemon juice in a bowl for 10min.
2. Combine and sift your dry ingredients in a bowl. 
3. When milk has curdled (it might not if it's a plant milk), add sugar & vanilla extract & mix for a minute using a whisk. Then add oil and whisk again 
4. Add dry ingredients & fold with a spatula and finally add melted butter. Gently Mix until combined. Let the batter rest for an hour. 
5. Preheat oven to 375f (200c) and lightly grease the Madeleine mould either with melted butter or with pan coating spray. Wipe excess grease.
6. Fill Madeleine mould only 3/4 high, add chocolate chopped beads and bake for 8-10min. Once baked, flip the Madeleine on a cooking rack. ONLY WHEN COOL. 

Tip: For the bigger madeleine tins bake for 13 minutes. 

Don't forget once fully cooled, you can freeze in an air tight container for up to a month.