Raspberry and Chocolate Madeleines

Valentines series #3

The valentines series continue with this classic French buttery "cake". Its traditionally made in shell like tray but can also be made in small muffin trays. The recipe below is from Gordon Ramsey I just made adjustments to it. The original recipe has poppy seed and lemon zest which is delicious. To make it more valentines I decided to incorporate raspberries and chocolate, but you can add what ever you like. The mix can be made the night before and baked in the morning for that perfect Valentines breakfast for your loved one. They are best eaten slightly warm.

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Ingredients: makes 24 small madeleines

75g Sugar

3 Eggs

75g Self raising flour

75g Unsalted butter (melted)

1 pack Raspberries

80g dark chocolate (melted)

Method

1. Melt the butter in small saucepan (or in microwave)

2. Whisk the eggs and sugar together until pale and thick (the more you whisk the lighter will your mixture be)

3. Sift in the flour and gently fold in until incorporated

4. slowly add in the melted butter and mix again

5. Let the dough rest for few minutes until you prepare the moulds

6. Butter the madeleine moulds and dust with flour. (tap out the excess)

7. Pour your mixture in the jug, this makes it easier to portion into moulds

8. Fill the mixture 3/4 way

9. Place a small raspberry in each (you make have to cut it)

9. Bake in preheated oven for 10 min at 170/180 degrees

10. Allow to cool down before dipping into chocolate

Bon Appetite

S!