The combination of chocolate and coffee is one of my favourites, whether that be in a liquid or an edible form. So when I came across a recipe for Mocha Choca Madeleines in John Whaite Bakes, I knew I just had to make them.
Madeleines are traditional little scallop-shaped cakes that originate from the French region of Lorraine. They are made using the Genoese sponge method which uses no chemical raising agents but only the air introduced to the batter while whisking together eggs and sugar.
I bought my madeleine tins from Hong Kong when I went last year – you can read all about it here. Because my madeleine tins were individual tins, they are a lot larger than a standard Madeleine you get from a 12-hole madeleine shell tin so John’s recipe quantities made 6 madeleines and 5 little square cakes.
100g margarine, plus extra for greasing
100g granulated sugar
1 tbsp instant coffee
80g plain flour
20g cocoa powder, plus extra for dusting
Icing sugar, to decorate
Preheat the oven to 190°C.
Melt the margarine in the microwave (or over a pan). Brush the shells of the madeleine tins well and dust with cocoa powder until the entire tin is coated. Set the margarine and the tins aside.
Put the eggs, sugar and instant coffee into a large bowl and using an electric whisk, whisk them together until the mix goes a pale tan and is at the ribbon stage. This means you can draw a figure of eight with the batter and it stays there for 2 seconds.
Once it reaches ribbon stage, sift in the flour and cocoa powder and add the melted margarine. Using a rubber spatula, fold through the dry ingredients and margarine until they are evenly worked through and the batter is smooth.
Spoon the batter evenly between each of your madeleine moulds. My tins held about 2 tablespoons of batter each but John recommends for a standard 16-hole muffin tin a quantity of 2 teaspoons.
Bake for 12 minutes until the madeleines are darker around the edges and the centre of the madeleines have a peak – the technical term is a nipple. Remove them from the tins straight away to cool down fully – you should have no problem with this if you greased the tins well.
Once you are ready to serve, simply dust with icing sugar.