Chilli Chocolate Madeleines

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

3. 3

   In a large bowl, use an electric mixer to beat the butter until creamy. Add eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for a lighter texture.

4. 4

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir well to ensure the chocolate is fully incorporated.

5. 5

   Add the melted chocolate to the butter mixture, then stir in the vanilla extract and chilli flakes.

   Tip: Adjust the heat level to your liking by adding more or less chilli flakes.

6. 6

   Gradually add the dry ingredients to the chocolate mixture, beating until just combined.

   Tip: Don't overmix to avoid dense cakes.

7. 7

   Divide the batter evenly between 12 madeleine molds. Smooth the tops and tap the molds gently to remove any air bubbles.

   Tip: Make sure to grease the molds first for easy removal.

8. 8

   Bake for 15-18 minutes or until a toothpick inserted comes out clean.

   Tip: Don't overbake for a moist and tender crumb.

9. 9

   Remove from the oven and let cool in the molds for 5 minutes.

   Tip: Invert onto a wire rack to cool completely.

10. 10

    Serve and enjoy!

    Tip: Store in an airtight container at room temperature for up to 3 days.