Chilli Chocolate Madeleines – We Should Cocoa #51
Soft spongy moreish madeleines flavoured with mild chilli chocolate. Best eaten on the day they are made.
Some old friends rang the other day to say they were coming to Liskeard and could they call around for a cup of tea. Well of course. But I had no cakes or biscuits in the house. It was time to whip up a batch of something fast. Chilli chocolate madeleines it was then. Fresh from the oven, they are delicious treats indeed.
Chilli & Chocolate
Chilli & chocolate is a classic combination and one of my favourites. It was the first flavour that sprang to mind when my friends called, especially when I suddenly realised that I hadn’t yet decided what I was going to make for this month’s chilli themed We Should Cocoa. I had some Steenbergs chilli drinking chocolate in stock and thought this would give a mild but obvious chilli and chocolate hit to the madeleines. A little honey to add flavour and texture and I was off.
Chilli Chocolate Madeleines
Well, what a revelation. I reckon these chilli chocolate madeleines are the best I’ve yet made. The chilli was mild enough to be enjoyed by those less hardened to its fieriness than me, but with enough presence to be felt. I was also pleased to note that the chocolate flavour was not so rich as to overwhelm these rather delicate little sponges. The honey did what I hoped too and gave a certain plump softness to these classic French cakes. My friends were very impressed that I’d whipped up a batch of cakes so quickly. And there was the added bonus of the house smelling delicious when they arrived.
Naughtily, I served some of them with a mixture of Cornish clotted cream and the last bit of salted caramel that was taking up space in the fridge. This sauce was sublime and I’m now keen to make another batch of salted caramel, just so I can make some more.
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Chilli Chocolate Madeleines – The Recipe
Chilli Chocolate Madeleines
- 75 g unsalted butter
- 2 duck eggs or large hens eggs
- 50 g cardamom sugar golden caster
- 75 g flour half wholemeal, half white
- 20 g chilli drinking chocolate powder
- 1 tbsp honey
- ½ tsp baking powder
- Melt butter in a pan over gentle heat, then allow to cool a little.
- Place sugar, honey and eggs into a mixing bowl then whisk until pale and thick.
- Pour the butter down the side of the bowl and fold in gently.
- Sift in the flour, baking powder and drinking chocolate and fold in lightly, but thoroughly.
- Spoon the mixture into a 12 hole silicon madeleine mould (or muffin cases).
- Bake at 180℃ for 10 minutes or until the cakes are well risen and firm to the touch.
- Turn out onto a wire rack to cool.
These chilli chocolate madeleines are my entry to this month’s We Should Cocoa which is being hosted by the talented Shaheen of Allotment 2 Kitchen. She has chosen chilli as this month’s theme. And for those of you who may remember, yes, we have had chilli before, but it was quite some time ago and there’s plenty of room for further exploration.
The warmth of chilli in these little cakes makes them perfect for Winter Warmers, which is this month’s theme for The Biscuit Barrel over at I’d Much Rather Bake Than … I’m also sending them off to Credit Crunch Munch which is being hosted this month by Alida over at My Little Italian Kitchen. These madeleines are very economical to make; the ingredients aren’t particularly expensive and the time needed in the oven is minimal. I also used up the last of our chilli drinking chocolate as well as my salted caramel. This challenge belongs to Camilla at Fab Food 4 All and Helen over at Fuss Free Flavours.
Cooking with Herbs is unusually taking in sugar and spice for both this month and next. Well sugar and chilli are in these spicy little madeleines, so with no further ado, I’m sending them over to Karen at Lavender and Lovage. I’m also sending these little chilli chocolate madeleines off to Lucy for #CookBlogShare over at Supergolden Bakes.