This is probably the fastest way to consume chocolate … just put it in your mouth, chew a bit and swallow ! For all those who are chocolate addicts like me and need a fix almost everyday day this recipe is just perfect and also real fun to make. Even the kids wouldn’t mind lending a helping hand with this one. It all started out when i wanted to make Madeleines . I’ve always heard people going oh i love madeleines n this and that and i had never tried one Flower shop. I even bought myself a madeleine tin after looking for it for almost 6 months, and now which of course has been lying as it is in my ever increasing cake tin cupboard. Madeleines are very small cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Their flavour is similar to, but somewhat lighter than pound cake, with a pronounced butter-and-lemon taste. I’ve come across recipes which even use orange zest, nuts and my fav chocolate. So i surfed the net looked around to find the ” perfect ” recipe for what i thought was a very fancy and special treat .What i made of it was that basically they are just exaggerated little French cakes. As like with everything, the French just have a way with their words and making even the simplest of things sound very fancy and grand. I’m not saying that its a bad thing but yes it sure is deceptive … this is also comming from a person who cant speak a work of French to save her life, so cant really be judgmental. Alrite so back to the Madeleines ! These are a chocolate and almond version. Great on presentation and flavours. Prefect to serve when entertaining guests, just make sure u have a lot of extra spoons to go around Port wine.


Preheat the oven to 180 degrees. Place the egg, sugar and almond extract in a bowl and whisk to combine. Fold through the dry ingredients – flour, cocoa pd, baking pd. Melt the butter and add it to this mixture and whisk well to combine all the ingredients together. Dont be alarmed by the quantity, these will make about 30 tsps or 15 tbsps. So grease whatever u are using and place them around th edges of a baking tray .This way the cake mix will not fall out. Fill the spoons till about 2/3 rd full and sprinkle a few slivers of almonds. Bake the tsps for about 5 mins and tbsps for about 8 or u think they are done. Be careful when u are getting them out as the spoons will be hot. Let them cool, run a sharp knife around the edge to loosen them out and the then just place them back on and dust with icing sugar iPhone cover.