Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Batter
Utensils
For a madeleine tray with 18 holes, greased and floured
How it's done
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Mix in the eggs, blackberries and half of the chocolate. Combine the flour, hazelnuts and baking powder, mix into the egg mixture. Transfer the batter to the prepared baking tray. Place two blackberry halves on top of each madeleine.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the madeleines from the tin, place on a cooling rack.
To decorate
Dip the madeleines up to the half in the remainder of the chocolate, allow the excess to drip off, leave to dry on a sheet of baking paper.
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