Chocolate Chips Spanish Madeleines
The perfect treat to be enjoyed with your morning Coffee or Sunday Brunch without having to travel abroad.
Equipment
Ingredients
- 3 eggs
- 5 oz (140 g) sugar
- 1/3 cup (80 g) Tahitian Lime Oil
- 4 oz (120 g) Mascarpone cheese
- 7 oz (200 g) flour (sifted )
- 1.5 tsp (6 g) baking powder
- 1/3 cup Chocolate Chips (Unsweetened)
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk eggs and sugar together.
- Add, the Tahitian Lime olive oil and the mascarpone cheese. Mix until smooth.
- Gently add the flour and baking powder.
- Place your Fluted Flexipan® Tray on the top of your perforated baking sheet.
- Pour your batter into the flexipan® with the mini ladle.
- Carefully add a few chocolate chips on the top of your batter.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 15min)
- Once your mini cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 11g | Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 90mg | Potassium: 36mg | Fiber: 1g | Sugar: 13g | Vitamin A: 209IU | Calcium: 61mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com