Sponge Bites with Choc Stuffing
5,3 / 10
1 hr 30 min.
Heat the butter until it foams and starts to smell nutty, then leave to cool.
Combine the ground almonds, icing sugar and flour in a bowl and whisk in the eggs whites.
Pour the cooled butter through a sieve into the bowl and whisk until evenly combined. Leave the mixture to rest in the fridge for an hour.
Preheat the oven to 170°C | 325F | gas 3 and oil and flour a 12-hole Madeleine mould. Spoon the mixture into the moulds.
Break the chocolate into 12 squares and press a piece into the top of each Madeleine and bake for 10 minutes.
Transfer the cakes to a wire rack to cool for 2 minutes before serving warm.