chocolate madeleines

May 31, 2007 at 12:54 am | Posted in Cakes, Chocolate | 12 Comments

so far, donna hay hasn’t disappointed. these are spongy shells with a sufficiently moist crumb. i also like the fact that most of her recipes do not require many ingredients.



from donna hay’s simple essentials: chocolate

2 eggs
1/3 cup caster sugar
1/3 cup plain flour
1 tsp baking powder
2 tbsp cocoa powder
60g butter, melted

preheat the oven to 180 degrees celsius. place the eggs and sugar in a bowl and whisk to combine. sift the flour, baking powder and cocoa powder over the egg mixture and fold through with the melted butter. spoon the mixture into greased large madeleine tins until two-thirds full. bake for 10 minutes or until the madeleines are set. makes 12.



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  1. Oh these looks gorgeous! You’re making it so much harder for me to resist getting a madeleine pan.. 🙂

  2. 🙂 please do, it’s a good investment! 😀

  3. how come when i made them madeleines i dont get that shiny nice finish you get. hmpfh

  4. faizah: i think it’s the lighting. haha. or maybe i really greased the tin. or the baking time just nice. entah ehhh. :p

  5. look so yummy!!

  6. you’ve been making a lot of chocolates. GREAT!

  7. Hi, may I know where you bought your madeleine pans from, and how much they cost? I’ve been looking for them, but could only find the silicon ones from PH…

  8. hani & dayah: thank you! 😀

    lynda: i bought it from phoon huat. i think it was around 15 bucks. mine is the metal version. give the silicon ones a try! i heard it’s good.

  9. hello! i ordered cupcakes from you before! anyway, can these be ordered? 😀 they look quite very good!

  10. ginny, email me and i’ll try to come up with a quotation? thanks.. 🙂

  11. is it necessary to melt the butter? if yes do u melt it over a pan in boiling water? and 1/3 cup of flour and sugar is around how heavy?

  12. yes, it’s necessary. just zap it in the microwave for around 30 seconds. 1/3 cup is around 75g, but it’s better to measure in cups because 1/3 cup of flour and 1/3 cup of sugar are of different weights.

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