Honey Chocolate Madeleines

Use a good honey with a distinct, but not overwhelming, taste to balance the slight bitterness of the cocoa and almonds in these most elegant and light sponge cakes. Look for special non-stick or flexible shell-shaped Madeleine moulds in cooks’ shops and department stores.

Makes 16

100g unsalted butter

2 large free range eggs, at room temperature

60g caster sugar

25g well-flavoured honey

75g plain flour

25g Divine cocoa powder

50g ground almonds

icing sugar for dusting

Madeleine moulds, brushed twice with melted butter

Heat the oven to 190C/375F/Gas5.

Melt the butter then leave to cool. Put the eggs into the bowl of a food mixer, whisk for a few seconds until mixed, then add the sugar and honey and whisk for 3-4 minutes until the mixture is very thick and light and the whisk leaves a distinct ribbon-like trail when lifted out of the bowl.

Sift the flour and cocoa into the bowl and briefly fold in with a large metal spoon. Add the almonds and fold in, finally pour in the melted butter and mix in. Spoon the mixture into the prepared moulds so each is about three-quarters full.

Bake in the heated oven for about 10 minutes or until the sponge can keep its shape when gently pressed. Watch the madeleines carefully as both honey and cocoa can easily scorch. Turn out onto a wire rack and leave to cool completely. Serve dusted with icing sugar.

Store in an airtight container and eat within 5 days.

Reprinted with permission from Divine: Heavenly Chocolate Recipes by Linda Collister. © Absolute Press, 2007. Buy the book