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Chocolate madeleines filled with black cherry conserve
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Black Forest Madeleines
Servings: 12
: 143 kcal
Author: Just Jo
Ingredients
  • 100 g melted and cooled butter
  • 2 eggs medium
  • 80 g Black Forest Sugar & Crumbs icing sugar
  • 80 g plain flour
  • 1 rounded tbsp cocoa
  • 1/2 tsp baking powder
  • 20 g ground almonds
  • 1/4 tsp almond extract
  • 1 tbsp Kirsch*
  • 6 tsp cherry jam
  • 1-2 tsp cocoa powder for dusting
  • *alternatives would include Chambord Framboise, cherry brandy, the cherry syrup in bottles of sour cherries… Let your imagination and taste buds guide you!
Instructions
  1. Whisk the eggs and icing sugar for several minutes on high speed until thick and very much increased in volume. Think sponge or mousse making – you want plenty of air in there.
  2. Sift over the flour, cocoa and baking powder then stir in with the ground almonds.
  3. Pour the melted and cooled butter down the side of the bowl with the Kirsch and almond extract then fold in until everything is fully incorporated.
  4. Cover and refrigerate for an hour minimum up to a maximum of over night.
  5. Butter your madeleine pan and sift over some cocoa then preheat your oven to 200°C.
  6. Using either two tablespoons to scoop out quenelles of batter into the prepared pans or use a piping bag with about a 1cm opening cutting off the end. The latter is much faster for the impatient!
  7. Dot ½ tsp of jam on top then cover with ½-1 tsp of the remaining batter, trying to completely but gently cover the jam. Being too generous will mean the jam sinks to the bottom and bleeds through to the shell surface – this meagre amount is perfectly suspended in the batter so resist being too generous!
  8. Bake for approximately 10 minutes until firm at the edges and well risen. The centre will give a little with all that delicious jam in the middle.
  9. Cool briefly on a rack then push out of the pan and finish with a dusting of some extra cocoa powder. Best eaten warm on day of baking.