With their charming shape and decadent chocolatey taste, these Chocolate Madeleines are perfect for morning tea, afternoon tea, or simply indulging in a sweet moment of bliss (preferably with a Pana Organic Hot Chocolate).
Preparation time: 15 minutes plus 30 minutes resting, Cooking time: 12 minutes, Equipment: 2 x 6 – hole madeleine pans to make this recipe
Ingredients
100g plain flour
35g cornflour
30g almond flour
30g Pana Organic 100% Cacao Powder
100g coconut sugar
2 tsp baking powder
85g golden flaxseed meal (fine)
70g organic coconut yoghurt
2 tsp vanilla bean paste
150g vegan butter (we use Nuttelex Buttery), melted and cooled
80g block Pana Organic Dark Baking Chocolate
Method
Combine flours, Pana Organic 100% Cacao Powder, coconut sugar and baking powder in a bowl. Sieve into another bowl to ensure there are no lumps.
In a separate bowl whisk together flaxseed meal with 70g water. Add yoghurt, vanilla and butter and stir well. Add wet ingredients to the dry ingredients and mix until just combined. Refrigerate for 30 mins.
Preheat oven to 150ºC. Generously brush the insides of the madeleine pans with melted butter.
Spoon batter into the prepared tins. The batter should come almost to the top. Bake for 12 – 13 mins until the madeleines spring back when gently pressed in the centre.
Cool madeleines in tins for 10 mins then turn on to a baking rack to cool completely. Melt Pana Organic Dark Baking Chocolate and dip the madeleines half into the melted chocolate. Place back onto the baking rack until the chocolate sets, then serve.
