Mini Chocolate Madeleine: Lovely mini size!

Another Madeleine recipe, haha, but please don't blame me, I do love the Madelene!
Actually the look is the first thing, then the taste, I really love the cute shell shape so, I just don't have enough of it.

This time the Madeleine comes in small size, the mini one. I just got this pan and I just couldn't wait to use it. The recipe came from the Japanese book:
Even the book show me how to melt the chocolate in the microwave, I still use the double boiler method. With the small amount of the chocolate it easy to ruin it in the microwave!
The cookie come out lovely and tasty too, not too sweet but not bitterly. You don't have to brush the pan with the butter if you use the good quality silicone Madeleine mold. But if using the traditional metal pan, I suggest you to brush the pan heavily because the Madeleine will stick to the pan like crazy.
Anyway, the Valentine's day is coming closer, and closer. This chocolate Madeleine can be your perfect gift to the one you love too.

Mini Chocolate Madeleine
Makes about 45 pieces

15g	Bittersweet Chocolate (melted)
2	Eggs
70g	Cake flour
15g	Cocoa powder
½ tsp	Baking powder
70g	Unsalted butter (melted and cool)
80g	Caster sugar
	Butter for brushing the pan

Preheat the oven to 170°C

Sift the flour baking powder and the cocoa powder together. Put the sugar into the flour mixture and whisk to combine.
Lightly beat the eggs, then pour into the flour mixture, whisk to combine.
Pour the melted chocolate into the flour and eggs mixture, then follow with the melted butter.
Mix until just combine.


Pour the batter into the piping bag fitted with 1 cm plain nozzle.
Squeeze the batter into the mold.
Bake for 10 - 12 minutes or until the Madeleine is puffing up and firm to touch.

Mini Chocolate Madeleine: Lovely Mini Size!