Dark Chocolate Madeleines
Delight your taste buds with these elegant Dark Chocolate Madeleines, a decadent twist on the classic French treat. Infused with rich 70% dark chocolate and a hint of unsweetened cocoa powder, these petite shell-shaped cakes boast a deep, indulgent flavor and a tender, fluffy texture. The batter's secret lies in a luxurious blend of melted chocolate and butter, combined with airy, whisked eggs for a beautifully light crumb. Chilling the batter ensures the signature hump that sets authentic madeleines apart, while a quick 12-minute bake guarantees perfectly golden edges. Enjoy them plain, dusted with powdered sugar, or take them to the next level by dipping them in more dark chocolate for a stunning finish. Perfect as a sophisticated tea-time snack or an irresistible dessert, these madeleines will transport your palate straight to Paris.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 85 grams Dark chocolate (70% cocoa or higher)
- 95 grams All-purpose flour
- 15 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 pieces Large eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Melt 115 grams of unsalted butter and 85 grams of dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler technique). Stir occasionally until smooth, then set aside to cool slightly.
In a medium bowl, sift together 95 grams of all-purpose flour, 15 grams of unsweetened cocoa powder, 1 teaspoon of baking powder, and 0.25 teaspoons of salt. Set aside.
In a separate large bowl, whisk 2 large eggs and 100 grams of granulated sugar together until the mixture becomes pale and thick, about 3-4 minutes of whisking by hand or 2 minutes with an electric hand mixer.
Add 1 teaspoon of vanilla extract to the egg mixture, then gently fold in the melted chocolate-butter mixture with a spatula until just combined. Be careful not to overmix.
Gradually fold in the dry ingredients (from step 2) into the wet mixture, stirring until combined. Cover the batter with plastic wrap and refrigerate for at least 1 hour or up to overnight. Chilling the batter helps create the classic hump during baking.
Preheat your oven to 190°C (375°F). Grease the madeleine pan generously with butter or nonstick spray, then lightly dust with flour, shaking off any excess.
Spoon a heaping tablespoon of batter into each mold of the prepared pan. The molds should be about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and a toothpick inserted into the center of the madeleines comes out clean.
Remove the madeleines from the oven and allow them to cool in the pan for 2 minutes. Then, invert the pan and gently tap it to release the madeleines onto a wire rack to cool completely.
Optional: Dust the cooled madeleines with powdered sugar or dip one end into melted dark chocolate for an extra touch before serving.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.2 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 86 mg | 2% | |
*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.
