The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
Perfect little almond cakes with a good cup of tea! Oh! That doesn't sound very French, now does it?
Never mind! These buttery, chocolatey moist little morsels are a lovely treat all year round!
2 large free range eggs
1/2 cup caster sugar or sugar replacement
1/4 cup unsweetened cocoa powder such as Green & Blacks
1 cup all purpose measure for measure gluten free baking flour (Amazon)
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla extract
3 tbsp vegan butter, butter or coconut oil melted
1/4 cup unsweetened almond milk or milk
80 grams Green & Blacks Dark Chocolate chopped
freeze dried rasperries crushed
Preheat oven to 160/170 and prepare a madeleine pan with non-stick spray such a coconut. In a mixing bowl, beat the eggs and sugar with a hand held mixer until light and fluffy, about 2 minutes. Add in the vanilla, melted butter and milk and mix until combined. In another bowl, stir together the gluten free baking flour, cocoa powder, baking soda and salt. Add the dry mixture to the wet and mix until a batter forms.
Spoon the batter into the madeleine molds and bake for 8-9 minutes.
Once cooled, melt the chocolate in a microwave safe bowl and dip each Madeleine halfway into the chocolate. Place the dipped madeleine on a baking sheet lined with parchment paper and sprinkle with crushed pistachios and freeze dried raspberries. Let cool at room temperature until chocolate has set or chill in the refrigerator until chocolate sets., or just sprinkle cocoa powder over them.