Tonight my husband and I are going to watch the World Cup game at our friends’ place. And what a gathering would be without food!!! They will prepare the sandwiches and I thought of baking something sweet.
These marbled madeleines are perfect with a cup of juice. Of course I tasted one, well, two, and I liked it, it is sweet, soft, spongy and chocolatey. But I didn’t experience any awakening like Proust did upon tasting a madeleine dipped in tea. I just enjoyed it. And the madeleines were nicely hump-backed with a dark golden color.
After few bakings you get to know how to deal with the batter inside the oven regarding the heat.
-150g half-salted butter
-1 tbsp instant-dry yeast
-1 sachet sugar-vanilla
-80g chocolate melted (70% cocoa)
Melt the chocolate. Set aside to cool. Sift together the flour and the yeast. Beat the eggs, sugar then incorporate the flour and the butter and mix.
Divide the batter between 2 bowls: mix one with the chocolate and the other with the vanilla sugar. Refrigerate for at least one hour.
Preheat the oven to 270C. Pour the two batters in the moulds consecutively and with a toothpick, marble the batter. Do not fill completely the moulds.
Bake for max. 4 minutes then low the heat to 200C then continue baking until the madeleines are golden brown for 6 minutes.
Wait few minutes before unmolding the cakes.