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Mocha madeleines

MAKES 12 (or 24 mini madeleines) PREP 20 mins plus cooling and 1 hr chilling COOK 10 mins EASY V

100g butter, plus extra for the tin

85g plain flour

15g cocoa powder

2 eggs, separated

2 tsp honey

11/2 tbsp coffee granules

80g caster sugar

15g demerara sugar

25g white chocolate

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

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

PER SERVING (12) 152 kcals • fat 9g • saturates 5g • carbs 16g • sugars 10g • fibre 1g • protein 2g • salt 0.2g