We have 7 Easter Eggs in the house, not counting several Lindt bunnies and this lovely hen… 1 Child, little interest in the eggs (Im happy to report) so there  is nothing for it but baking to be done.

Chocolate Madeleines make great use of the chocolate glut. Proust made them famous but the flavour of these tiny little cakes will keep you coming back to them. Gluten free is not how you usually find them but the recipe works well with the substitution . I’m sure a master baker might tell me they are not quite so light and airy but these are still pretty delicious actually. Sugarfull sadly, but a cake can’t be a cake without sugar, so you know the drill – just the one, enjoy it and move away from the tin!.

Makes 24
7oz unsalted butter – melted to brown butter, strained and cooled
3oz gluten free white flour mix
6oz sifted icing sugar
3oz ground almonds
6 egg whites
5oz melted dark good quality chocolate
1tbsp cocoa powder for the tin

Melt the chocolate over a bain marie.
Butter the madeleine tin with some softened butter and sprinkle with cocoa powder, tap and shake around to spread out and bang out any excess.
Sift the flour and mix with the icing sugar. Stir in the ground almonds.
Beat the egg whites until they are fluid and then whisk into the flour sugar mixture until combined fully.
Stir in the melted butter until you have a smooth batter and tip in the melted chocolate and fully combine.
Fill the moulds with the mixture until they are almost completely full.
Put into the fridge for an hour before baking
Bake at 200C for 12 minutes and remove when they are still slightly tender
Remove to a cake rack to cool – gently use a knife if they seem too fond of their tin.
These will keep for a few days if kept in an airtight tin – Enjoy!