100g / 3.5 oz unsalted butter, melted, plus extra for greasing
100g / 3.5 oz caster sugar
1 tsp runny honey
2 tbsp chicory extract (try Camp Coffee)
2 medium eggs
100g / 3.5 oz plain flour, plus extra for dusting
1/2 tsp baking powder
100g / 3.5 oz dark 70% chocolate, melted
2 tbsp blanched hazelnuts, toasted and finely chopped
- Lightly grease one or two madeleine tins (see intro) with the melted butter, then place in the freezer for 5 minutes. Dust it with flour and tap off excess. Place it back in the freezer while you make the batter.
- Whip together the melted butter and caster sugar in a stand mixer or by hand. Beat in the honey and chicory extract followed by the eggs. Sift in the flour and baking powder then fold in until fully incorporated.
- Spoon a level tablespoon of the batter into each mould, pushing the batter to the length of the madeleine with a palette knife if needs be. Bake for 10 minutes in an oven heated to 160°C/fan 140°C/gas mark 3. Allow the madeleines to cool in the tin for 5 mins before turning onto a cooling rack.
- Meanwhile, melt the chocolate gently in a heatproof bowl over a pan of barely simmering water. Dip each madeleine in the chocolate lengthwise then sprinkle a line of hazelnut where the chocolate meets the madeleine. Leave for 15 minutes so the chocolate sets or dive in immediately.