D&C Monthly Recipes - Chocolate Cinnamon Madeleines
Chocolate Cinnamon Madeleines
Makes 12 Standard Size | 24 Mini Size
- 2 eggs
- 1/4 cup caster sugar
- 1 teaspoon ground cinnamon
- 1/2 cup flour
- 2 tablespoons cocoa
- 60g butter, softened
Preheat the oven to 180°C. Grease madeleine tray.
Whisk the eggs, sugar and cinnamon together until pale, frothy and mousse-like. Sift the flour and cocoa and fold in with the butter.
Fill the moulds with spoonful's of the mixture and bake for 10 minutes or until a skewer comes out clean.
Remove from the moulds, cool on a wire rack and dust with cocoa or cinnamon and sugar and drizzle with melted chocolate.
Serve with whipped cream or Greek yoghurt and berries.