B-well Chocolate Madeleines with Espresso glaze
Chocolate madeleines are the perfect companion to your cup of coffee! Infused with the deep flavours of coffee and cocoa, and dipped in a stunning espresso glaze.
Serves: 12 – 16
Time: 40 minutes
Recipe by: Thando Manyoni
½ cup B-well Extra Virgin Olive Oil
¾ cup all-purpose flour
¼ cup cocoa powder
1 tbsp coffee
1 tsp baking powder
Pinch of salt
¾ cup granulated sugar
1 tsp vanilla essence
For the glaze:
2 shots espresso
1 cup icing sugar
Prepare a madeleine pan and place the pan in the freezer.
In a medium bowl, whisk together the flour, cocoa powder, instant coffee, baking powder and salt.
In separate bowl using an electric mixer, beat the eggs and sugar together for 5 minutes until pale and thick.
Add the vanilla essence and whisk.
Slowly add in the B-well Extra Virgin Olive Oil and whisk to combine. Gently fold in the dry ingredients until well incorporated.
Cover the mixture in plastic wrap and refrigerate for 15 minutes or longer.
In the meantime, preheat the oven to 180C.
Fill reach cavity to one tablespoon of batter and place the remaining batter back into the fridge.
Bake the madeleines for 8-10 minutes or until they are puffed and dry at the top. Unmold immediately, allow to cool on paper towel.
For the expresso glaze place the espresso shots in a bowl. Sieve in the icing sugar and until combined. The glaze should be loose enough for dipping but thick enough to coat the madeleines.
Dip half of each madeleine into the glaze at an angle, transfer to a cooling rack and allow the excess to drip. Top with the chocolate shavings.
Serve and enjoy with a hot cup of coffee.
Chefs Tip: Madeleines are best enjoyed while still warm as they lose a lot of moisture overtime.