Chocolate & Cinnamon Madeleines

When the weather becomes colder everyday, it is time for comfort foods.

Chocolate always work wonders for me.

These madeleines are much better than a piece of dark chocolate.

A subtle hint of cinnamon with a rich & soft centre.

It feels really good with a cup of tea in the evening.

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Recipe (makes 6):

adapted from baking school (Korean)

Chocolate & Cinnamon Madeleines

2 large eggs

60 g brown sugar

50 g dark chocolate 72%

60 g unsalted butter

80 g plain flour

2 tsp cocoa powder

1 tsp baking powder

1/4 tsp ground cinnamon

1 tsp rum (optional)

pinch of salt

nuts of your choice

Preheat oven to 180C & grease madeleine pans well with butter.

In a large bowl, whip to break eggs with brown sugar until smooth & even.

Add melted chocolate (about 45C) & rum, whip until smooth.

Add flour, cocoa powder, baking powder, salt & mix until combined.

Add melted butter & mix until combined.

Fill an icing bag with the batter & refrigerate for an hour.

Remove from the refrigerator & pipe into the prepared pan to 80% full.

Bake in the preheated oven for 5 - 6 min.

Remove from the oven, decorate the madeleines with nuts & sprinkle some sugar on top.

Return to the oven & bake for another 5 - 6 min.