Chocolate Hazelnut Madeleines
Makes about 24 cookies
INGREDIENTS:
3 eggs
Heaping 1/2 cup cane sugar
1/4 cup milk, room temperature
2.5 ounces bittersweet chocolate, melted
Scant 1.5 cups flour
1 heaping tablespoon cocoa powder, sifted
1/2 teaspoon fine sea salt
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, melted (plus a little extra for brushing pan)
1/4 cup toasted hazelnuts, roughly chopped
PREPERATION:
Preheat oven to 450ºF. Brush pans with a bit of extra melted butter and sprinkle with flour, stick in fridge till baking.
Whisk the eggs and sugar together for a couple minutes, until the mixture is light yellow and foamy. Stir in the milk, melted chocolate and hazelnuts. Sift flour, coca, baking powder, baking soda and salt together in a large bowl.
Combine wet and dry ingredients by lightly folding them to combine.
Scoop the batter into the prepared pans, filled each mold 3/4 full. Put into oven and immediately lower heat to 375ºF.
Bake for 12-14 minutes, until Madeleines are domed and set. Unmold cookies immediately and cool on a rack.
Serve with Repose Tea