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    Chocolate Honey Madeleines

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    Chocolate Honey Madeleines

    Makes: 48


    • 150g dark chocolate, broken into pieces
    • 60g unsalted butter
    • 4 large eggs, separated
    • 120g sugar
    • 1 teaspoon vanilla extract
    • 220ml honey
    • ½ teaspoon salt
    • 150g flour
    • 2 teaspoons instant coffee powder


    1. Melt the chocolate and butter together in the top part of a double boiler, or in a bowl over a pan of hot water over moderate heat. When melted, take off the heat and let it cool to room temperature.
    2. In a large mixing bowl, beat the yolks with the sugar and vanilla until the mixture is pale-yellow and thick. Add the cooled chocolate, the honey and the dry ingredients in turn, beating only until each is incorporated.
    3. In a separate bowl, beat the egg whites until very soft peaks form. Fold them into the chocolate mixture and chill the dough for an hour or longer. Preheat the oven to 190°C/gas 5. Liberally butter a madeleine tin. Make sure you coat all the flanges in the mould or the madeleines may be difficult to remove. Drop the batter into the tin in tablespoons. There is no need to spread the dough; it will flow during cooking. Bake for 8-10 minutes, just until the highest point of the madeleine is firm. Allow to cool slightly in the tin, then slip them out and clean the pan before baking the next batch.

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