CHOCOLATE STUFFED MADELEINES

These are the cutest and most delicious little french cakes, and they are ready in 20 minutes. Happy baking!

Ingredients (makes 12-14):

2 large eggs

150 g golden caster sugar 

150 g flour

1 tsp baking powder

150 g butter, melted

1 tsp vanilla paste

125 g chocolate spread 

Method:

Preheat the oven to 220C/200c fan/7 gas mark. 

In a large mixing bowl, whisk the eggs and sugar together, until pale and fluffy. 

Add the flour and baking powder. Whisk until combined. 

Slowly add the melted butter and whisk until combined. Then add the vanilla paste, and whisk again until combined. 

Grease the madeleines tray with a little oil or butter, and pour the batter into the holes. Do not fully fill them up, as they will rise in the oven. 

Spoon a small dollop of chocolate spread in each one, and bake for 8 minutes. 

Let cool for a few minutes, then remove from the tray into a plate. 

They are best eaten warm from the oven but will keep in an airtight container for up to two days.