Chocolate Madeleines
Indulge in the rich, melt-in-your-mouth decadence of homemade Chocolate Madeleines—an irresistible twist on the classic French tea cake. These elegant shell-shaped treats are delightfully moist with a delicate crumb, thanks to a perfect blend of unsalted butter, cocoa powder, and a hint of dark chocolate for added depth. With their signature hump achieved by resting the batter, these madeleines deliver bakery-quality results in the comfort of your kitchen. Ready in just 30 minutes of active time, they’re ideal for pairing with your favorite coffee or tea. For a finishing touch, dust them with powdered sugar to create a picture-perfect dessert guaranteed to impress. Whether you’re hosting a gathering or treating yourself, these Chocolate Madeleines will bring a touch of sophistication to any occasion.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 90 grams All-purpose flour
- 20 grams Unsweetened cocoa powder
- 120 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Baking powder
- 50 grams Dark chocolate, chopped
- Powdered sugar (optional, for dusting)
Instructions
Melt the butter in a small saucepan over low heat or in the microwave until fully liquid. Set aside to cool slightly.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Mix well and set aside.
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened, about 2-3 minutes.
Stir in the vanilla extract and the melted butter until fully incorporated.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined and smooth, being careful not to overmix.
Gently fold in the chopped dark chocolate for a slightly richer texture and flavor.
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or up to overnight. This step is crucial for achieving the characteristic hump of a madeleine.
Preheat the oven to 375°F (190°C) and grease a madeleine pan with butter or non-stick spray.
Spoon the chilled batter into the madeleine molds, filling each mold about three-quarters full. Avoid spreading the batter—it will spread on its own while baking.
Bake for 9-11 minutes, or until the edges are firm and the centers spring back when lightly pressed.
Remove the pan from the oven and let the madeleines cool for 2-3 minutes before inverting onto a cooling rack.
Dust with powdered sugar before serving, if desired. Enjoy your homemade chocolate madeleines with a cup of tea or coffee.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.0 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
