CHOCOLATE GANACHE SANDWICHES

Counterbalance the madeleines with dark, spiced mini chocolate biscuits – they’re wonderfully decadent and perfect for nibbling on after dinner.

Preparation 30 minutes, plus infusing Cooking 25 minutes Makes 15

FOR THE BISCUITS

140G PLAIN FLOUR

40G CORNFLOUR

60G COCOA POWDER

60G ICING SUGAR

170G BUTTER, SOFTENED

FOR THE GANACHE

½ CINNAMON STICK

PEEL OF SMALL ORANGE

90ML BOILING WATER

100G CASTER SUGAR

2 TBSP COLD WATER

120G DARK CHOCOLATE (AT LEAST 70% COCOA), BROKEN INTO PIECES

50G BUTTER, CUT INTO CUBES

1 Preheat the oven to 160°C (140°C fan) gas mark 3. Sift together the dry biscuit ingredients in the bowl of an electric mixer with a paddle attachment. Mix on a low speed, then add the butter to form a breadcrumb consistency.

2 Form into a dough and roll small amounts (about a teaspoon each) into balls. Place on a baking tray lined with parchment and press down gently with the back of a fork dipped in icing sugar to spread into small discs.

3 Bake for 25 minutes, remove from the oven and gently transfer to a cooling rack. Be careful, as they’ll be quite delicate.

4 While the biscuits are cooling, make the ganache. Place the cinnamon and orange peel in the boiling water and leave to infuse for 20 minutes. Place the sugar with the cold water in a saucepan and place over a medium-high heat until the sugar melts. Increase the heat and bring to the boil until the sugar turns a light amber colour.

5 Remove from the heat and strain the orange and cinnamon water into the caramel. Add the chocolate and allow it to melt. Add the butter, a little at a time, stirring until it’s a smooth, thick ganache. Put in the fridge.

6 To assemble, sandwich a little of the cooled ganache between two biscuits and gently press together.