Hazelnut Chocolate Madeleine

Name: Hazelnut Chocolate Madeleine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g Low-gluten flour; 12g cocoa powder; 3 pcs egg; 60g Sugar; 80g butter; 25g milk; 45g dark chocolate; 4g Baking powder; 60g Hazelnut kernels

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The Qixi Festival is about to arrive, and foodies always have to do some delicious food related to Qixi Festival. The food that can express love, chocolate must be the first thing. I also like chocolate. Recently, I have not separated from hazelnuts. Then I will combine chocolate and hazelnuts to make a very loving hazelnut chocolate Madeleine. The cocoa powder used in the chocolate is 66% dark chocolate, and the cocoa powder is also from the Fafna, not for advertising, but I like to use the Fafna chocolate for baking, the taste is richer and mellow, of course you can also use other favorites. Brand of chocolate instead. Home baking is like this. The choice must be the family’s favorite, so that the family’s favorite food can be made. The mold used is the 12-line hazelnut cake mold from Xuechu. This mold is in the shape of a hazelnut, which is just in line with today's cake ingredients. The finished product is consistent from the appearance to the inside, which is worthy of the name. "

Ingredients

Hazelnut Chocolate Madeleine

1. Put butter, chocolate, and milk in a bowl.

2. Melt the chocolate and butter into a chocolate paste in warm water of 50-60 degrees, and keep warm with warm water away from the fire. Note that the temperature should not be too high, otherwise it will easily cause oil-water separation.

3. Put the eggs and sugar in the basin and stir well to melt the sugar.

4. Mix low-gluten flour, cocoa powder and baking powder evenly and sieve aside first.

5. Then sift into the egg liquid.

6. Stir it into a paste.

7. Pour the chocolate batter into the egg batter in batches, stir well and then pour again. I poured it in three times. This way the paste will be more even.

8. Stir evenly to form a cake batter, cover the lid and refrigerate for 1 hour.

9. Hazelnut kernels are obtained by shelling hazelnuts.

10. The hazelnut kernels are slightly pressed into granules with a rolling pin.

11. Xuechu's 12-line hazelnut cake mold is washed and dried, no oil is required, and it is absolutely non-stick.

12. Pour half of the paste first, and add the hazelnuts.

13. Then pour in the remaining paste, 8-9 servings are best.

14. After the oven has been preheated at 170 degrees, heat the air and bake it in the oven for 18 minutes.

15. The baked Madeleine has a bulging belly, which is a sign of success.

16. Look at it the other way around, each cake looks like big hazelnuts.

17. Let it cool on the net.

18. Take a look, the rich chocolate flavor.

19. The hazelnut kernel inside absorbs moisture during the baking process, the taste becomes chewy, and it is also very fragrant.

Tips:
This amount is exactly 12 with this mold.
The best choice for chocolate is dark chocolate with a higher cocoa butter content, so that the sweetness and taste will be better.