Leela turned one this weekend and a cake was in order! She’s still too little for requests so I decided to make something the adults could enjoy- Divine Chocolate Raspberry Madeleines with fresh berries, brandy and a chocolate glaze so pure I’m sure that somewhere it’s illegal.
I must, however, give credit where credit is due and so hats are off to Max and Ruby. Calixa watched nothing but Max and Ruby for almost a year and as a result believes that all cakes must be made from raspberry fluff. Turns out that raspberry fluff goes really well with chocolate and so the Raspberry Fluffer Shells were born.
These little gems are a little labour intensive, but if you only make them once a year- they are well worth the effort. This recipe makes three dozen little Madeleines. Pre heat oven to 350F.
In a double boiler melt two squares of semi sweet chocolate with 1/2 c. butter.
While that happens, combine 1 c. cake flour with 1/4 tsp salt and 1/2 tsp baking powder.
Put 3/4 c. fresh washed raspberries (or frozen if they aren’t in season) into a 2 c. measuring cup and then pour in 2-3 Tbsp brandy (depending on taste). Whiz this with your immersion blender until the berries are blended and then add 1/2 c. white sugar, 2 eggs and another square of chopper semi-sweet chocolate. Mix together with a whisk.
When the chocolate in the double boiler is melted, slowly pour this into the raspberry mixture, whisking all the while. Once all of the liquid is combined, pour in the flour mixture and then whisk as fast as you can.
Spoon your batter into your waiting, greased Madelaine tray and bake for 12-13 minutes.
Once your little cakes have all been baked and are cool it’s time for the glaze.
Melt another two squares of semi-sweet chocolate with 1/8 c. butter over the double boiler. Once melted, dip each Madelaine into the chocolate and set on a dish to harden (the freezer is also great if you aren’t going to eat these right away.