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Ah les madeleines, j’en mangerais sous toutes les coutures ! Je vous propose cette version gourmande avec des madeleines au cacao garnies de petits morceaux de chocolat noir…croustillantes à l’extérieur et moelleuses à l’intérieur, elles seront parfaites pour accompagner un bon verre de lait frais ou en guise de mignardise…
La pâte est préparée la veille pour faciliter la formation de la fameuse bosse.
Préparation
La veille, faire fondre le beurre sur feu doux et le laisser prendre une couleur noisette. Laisser tiédir.
Hacher finement le chocolat noir.
Dans un saladier, mélanger les œufs, les sucres, le miel, le lait et le cacao. Tamiser au-dessus la farine et la levure. Mélanger puis incorporer le beurre noisette filtré. Laisser refroidir puis ajouter le chocolat haché. Filmer et entreposer le saladier une nuit au frais.
Le lendemain, préchauffer le four à 210°C. Garnir les empreintes à mini madeleines d’une cuillerée de pâte de manière à les remplir aux 3/4. Enfourner 7-8 min en surveillant la coloration.
Laisser refroidir sur une grille.
D’après « Le Chocolat » de Ch.Felder
