for 18 pieces

Chocolate

200 g

chocolate, coarsely chopped

Batter

100 g	butter, soft
50 g	sugar
¼ tsp	salt
2	eggs
100 g	blackberries
80 g	white flour
40 g	ground hazelnuts
¼ tsp	baking powder
50 g	blackberries, cut in half

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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