Like many people, I like to finish a nice dinner with a just a little sweet note. It doesn’t have to be an elaborate dessert, but a piece of very good chocolate, a Belgian praline or a simple cake, such as a Financier or in this case a Lemon Madeleine dipped in chocolate. It is a simple cake, easy to make and can be prepared in stages. I prepare the mixture the night before and bake the following morning, when the dough mixture has had a chance to rest and bake very cold.
INGREDIENTS
Makes 12 Madeleines
75Gr. Sugar
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla extract
Zest of a lemon – or Orange, Grapefruit and even lime.
2 Whole Eggs at room temperature
1.5 Tablespoon liquid Honey
1 Tablespoon Olive Oil
100 Gr. All purpose flour
3/4 Teaspoon baking powder
85Gr. Melted butter
75 Gr. Melted dark chocolate (50 – 60% cacao)
PREPARATION
Before baking, I leave all my ingredients rest at room temperature, especially the eggs.
Over a medium size bowl, grate a lemon or an orange and pour the sugar. Mix well with your fingers giving a chance for the lemon zest to part if oily perfume the sugar. The sugar will turn yellow.
Using a whisk, add the eggs, the oil and honey and mix well.
Sift the flour, baking powder and salt over the eggs/sugar preparation and again, using a whisk, mix well, until you have a smooth, lump-free and uniform batter.
Cover the bowl with cling film and let it rest in the fridge overnight. This will allow the batter to thicken and will give the Madeleines a good rise in a very hot oven.
With a small brush, butter and flour a Madeline mould and leave it in the fridge overnight, yes in the fridge overnight for great results.
The following morning, preheat the oven at 190 Degrees Celsius.
Pour about 1 tablespoon of the cake batter into each section and bake for approximately 10 – 11 minutes, until the edges are golden brown.
After 5 minutes of baking, I turn the pan around to ensure even baking throughout.
Let the small cakes cool completely
Cut the chocolate in small pieces and place in a small bowl. Melt the chocolate over a pot of hot water and when melted, pour a tablespoon of melted chocolate in each section of the Madeleine pan.
Take a Madeleine and place over the chocolate and press a little bit to ensure the entire surface of the cake is covered in chocolate. Let the chocolate Madeleine set in the fridge for about 30 minutes.
Unmold and serve with a little cafe or digestif !
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