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–+ servings

Chocolate Chips Spanish Madeleines

bakingwithnessa
The perfect treat to be enjoyed with your morning Coffee or Sunday Brunch without having to travel abroad.
Print Recipe Pin Recipe
Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Course Dessert, Mini Cake
Cuisine Spanish
Servings 11

Equipment

Fluted Flexipan®
Baking Sheet (M)
Tahitian Lime Oil
Mixing Bowl
Magnetic Measuring
Whisk
Mini Ladle

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!

Video

Special Notes

Nutrition

Nutrition Facts
Chocolate Chips Spanish Madeleines
Amount Per Serving (11 g)
Calories 179 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 55mg18%
Sodium 90mg4%
Potassium 36mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 209IU4%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chocolate Chips, Madeleines, Magdalenas, Mascarpone, Olive Oil, Tahitian Lime Oil
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