Mocha madeleines

• butter↗100g g

  plus extra for the tin

• plain flour↗85g g
• cocoa powder↗15g g
• eggs↗2

  separated

• honey↗2 tsp tsp
• coffee granules↗1 ½ tbsp tbsp
• caster sugar↗80g g
• demerara sugar↗15g g
• white chocolate↗25g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.

2. 2

   Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.

3. 3

   Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.

4. 4

   Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.

5. 5

   Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.