Oh my giddy Aunt these are good! In fact sitting down to write about them is making me want to bake another batch. Right now. But then I wouldn’t get to share the recipe with you and that would be a travesty.
Delicate, pretty little shell-shaped sponges, rich with chocolate and a slightly salty tang dipped in sweet butterscotch, There’s nothing about that which doesn’t sound great to me. The madeleines have a texture which is not unlike a lighter version of a brownie with a little bit of crunch from the sea-salt. These are all too easy to eat.
I’ve used a slightly different technique this time than with the pistachio and rose madeleines from a few months ago. These don’t have any nuts in them so the batter doesn’t need quite so much assistance in the lift department.
If you have any of the butterscotch sauce left over after you’ve dunked the madeleines then I strongly recommend that you warm it up and drizzle it over coffee or vanilla ice cream. All sorts of deliciousness will ensue. You can trust me on that.
75g plain flour
1/2 tsp baking powder
1/2 tbsp cocoa powder
1 tbsp milk
50g good quality dark chocolate, melted
1/2 tsp sea-salt
extra chocolate to decorate (optional)
Rum butterscotch sauce
100g light brown sugar
1/4 tsp sea-salt
1 tbsp dark rum
Melt the butter and use a little of this to butter the madeleine mould. Put this in the fridge to chill and leave the remaining butter to cool.
Beat together the egg and sugar until they are thick, fluffy and very pale. Gently sift the flour, baking powder and cocoa powder into this, all at the same time so they are well blended. Fold this into the egg mixture.
Combine the milk and melted butter and then stir this into the batter. Add the chocolate and sea-salt and then mix so that everything is well combined. Let the finished batter stand in the fridge for 1 hour.
Pre-heat the oven to 220°c. Use a teaspoon to put a heaped blob of the chilled batter in each cavity of the chilled madeleine pan. Bake the little cakes for 3 minutes before reducing the oven temperature to 180°c for another 5 minutes.
Leave the little cakes in the pan for a few minutes before transferring them to a wire rack to cool.
Make the rum butterscotch by combining the butter, sugar and cream in a small pan. Put the pan over a low to moderate heat and bring the mixture to a gentle bubble. Let it carry on like this for about five minutes. Remove it from the heat and allow it to cool a bit before stirring in the rum and the salt. If the sauce is too warm when you add the rum it might bubble up bit so be careful here. You can add a little more salt if you like. Allow the sauce to become quite a bit more cool before serving. If adding the rum makes it too runny then you can re-boil it to thicken it a little more.
Dip the madeleines in the butterscotch or in some melted chocolate or both! No one will judge you here!