This recipe is (very slightly) adapted from the second St. John restaurant cookbook, Beyond Nose to Tail (if you don't already have both the St. John books, buy them now as not only are the recipes brilliant but the turn of phrase is a joy). I would recommend you buy one or two 12-hole madeleine pans for this, if you don't already have one, as once you've made these you'll be sure to make them again. You can serve the first batch while the second batch is in the oven; you'll need both.
Ingredients
Makes 24
Preparation
Step 1
Melt the butter and honey in a small saucepan and simmer until syrupy—about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
Step 2
Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
Step 3
Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
Step 4
Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
Step 5
Best served warm.
Leave a Review
Reviews (5)
Back to TopWorth noting that my madeleine pan makes smaller cookie-cakes (24 ct) and when I made my first batch per the recipe, they came out overcooked and leaving something to be desired... for the second batch, I increased the chocolate bits, maybe x2 (leaving some slightly larger to become melty chocolate deposits) and decreased baking time to 8-9 minutes. These adjustments made all the difference!
htothej
Los Angeles, CA
3/28/2017
Excellent recipe. Mixed some milk chocolate with the dark(for the kids). Young and old loved it!
barryo
San Clemente
12/27/2012
Under "wine pairings for this recipe" you list Taylor cooking wine. Seriously? Where are you coming from with this? Most chefs/cooks don't use "cooking" wines in recipes due, in part to the added seasonings. As for actually drinking it-you can't be serious!!!
Compassrose87
Philadelphia, PA
2/17/2011
You can make your own superfine by putting granulated into a blender or spice grinder.
Anonymous
Los Angeles
2/15/2011
I really wanted to make these but I had to substitute granulated sugar for super fine sugar and the batter came out nicely although it was a little stiff. Further, I added some lemon zest and juice to give it this fresh taste and I am afraid it didn't turn out well. Just stick the recipe. I also used regular chocolate chips instead of cutting it up and I still think they look nice. I don't know, after all my substitutions I am impressed they still came out so well.
DGrinshpan
Chicago
2/14/2011
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