I have a little obsession with my liqueur cabinet. I’m finding it increasingly difficult to navigate myself past the booze isle in supermarkets without inspecting the array of colourful bottles for unusual spirits. I often find myself in the alcohol section of Fenwicks partaking in my never ending search for creme de cacao blanc before giving in and buying such divine sounding potions as violet liqueur. It’s got to the point now where I’m looking for any and every excuse to whip these bottles out and put them to good use. That’s where these Chocolate Chambord Madeleines come in.
I defy you to be able to resist having a bottle of Chambord nestled among the bottles of Hendricks and Absolut. Such a beautiful bottled specimen should be a regular part of your life, get it out, use it, enjoy it!
These madelines are so beautiful, so tasty and so damned naughty! With just a subtle hint of black raspberry they’re just the perfect accompaniment to a night in with the girls and of course, a Chamboard Cosmopolitan.
Chocolate Chambord Madeleines
80g plain flour , 1 tbsp removed for dusting
½ tsp baking powder
20g ground almonds
2 tbsp cocoa , plus extra for dusting
75g golden caster sugar
2 large eggs
1 tbsp Chambord Liqueur
90g unsalted butter , melted, plus extra for buttering the tin
Sift the flour, baking powder, ground almonds and cocoa with a pinch of salt. Butter a 12-hole madeleine tin and dust each hole with a little of this mixture. Whisk the sugar and eggs with electric beaters until thick, pale and fluffy. Gently fold in the flour mix, vanilla, Chambord and butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.
Heat the oven to 200C, 180C Fan. Fill each cavity with 1 heaped tbsp of mix. Bake for 10 minutes or until risen and springy. Tap the tin to loosen and tip out. Dust with cocoa and serve warm.