Recipe Spiced madeleines with warm chocolate sauce : Practical and Delicious

Recipe Spiced madeleines with warm chocolate sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Spiced madeleines with warm chocolate sauce. You are currently reading Recipe Spiced madeleines with warm chocolate sauce : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Spiced madeleines with warm chocolate sauce requires 27m, cook 05m and serve 24. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This is inspired by an after-dinner treat of spiced madeleines with warm chocolate sauce served by Matt Moran at Sydney's Aria restaurant.

Ingredients:

11 Ingredients

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  185g unsalted butter
  
  
  


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  2 eggs
  
  
  


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  3/4 cup caster sugar
  
  
  


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  1 cup (150g) plain flour
  
  
  


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  1 tbsp rum
  
  
  


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  1 tsp mixed spice
  
  
  


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  Icing sugar, to dust
  
  
  



• Chocolate sauce



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  200ml pure (thin) cream
  
  
  


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  50ml milk
  
  
  


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  200g dark chocolate, chopped
  
  
  


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  20g good-quality cocoa powder
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Make chocolate sauce: Place the cream and milk in a saucepan over medium heat. Bring to just below boiling point, then remove from heat and gently whisk in chocolate and cocoa until smooth. Set aside to cool. Extra sauce will keep refrigerated for up to 5 days.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 200C and grease and flour a 24-hole mini madeleine pan. (Alternatively, use a 12-hole pan and cook in 2 batches).
  
  
  


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  Step 3
  
  
  
  
  Melt butter in a pan over medium heat, then remove from heat and set aside for 2 minutes. Pour clear liquid into a jug and discard sediment left behind.
  
  
  


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  Step 4
  
  
  
  
  Beat eggs and sugar with electric beaters until very thick and pale. Fold in the flour and the clarified (clear) butter. Stir in the rum and spice.
  
  
  


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  Step 5
  
  
  
  
  Spread 2 teaspoons of mixture in each mould. Bake for 6 minutes or until golden. Cool on a rack, then dust with icing sugar. Serve with warm chocolate sauce for dipping.
  
  
  

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