Today we’re talking about madeleines…Chocolate Madeleines. These elegant, beautiful little French tea cakes have my heart. Their classic scallop shape makes them look so very pretty. Perfect for adorning your evening tea-table!
My long forgotten madeleine molds popped up during the weekend kitchen cleaning. Oh what happiness! Early Monday morning saw me baking these beauties. Honestly, they come together quite effortlessly ( even though the batter needs to rest in the refrigerator for a couple of hours). And boy, what a wonderful treat they are!
Soft, buttery, not overly sweet and with a deep chocolate flavor that appeals to both kids and grown-ups alike. Though I love madeleines simply sprinkled with icing sugar like my Lavender Lemon Madeleines, these ones got a dip in chocolate. Only because I’m a bit obsessed with dipping! Also, I’ve been having recurring dreams of chocolate cookies/cakes dunked in white chocolate…don’t ask!
This classic recipe has been adapted from one of my favourite cookbook authors Dorie Greenspan ‘s Baking: From my home to yours . It’s a classic recipe that I didn’t want to mess with at all. I followed it to the T and got impeccable tea cakes with tiny bubbled surface and the distinctive hump. Gorgeous!
1. Fold the melted, cooled butter gently in the batter. Avoid overmixing.
2. Chill the batter for at least 3 hours. This ensures the cakes get that distinctive hump. A lot of recipes also recommend chilling the baking pan. I did not follow that suggestion.
I hope you’ll try these exquisite little Chocolate Madeleines! I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and FACEBOOK for more fabulous recipes!
- 2/3 cup All purpose flour
- 2 tbsp Cocao powder
- 1/2 tsp baking powder
- 2 eggs At room temperature
- 1/2 cup Powdered sugar I powder granulated sugar in my coffee grinder
- 1 tsp vanilla extract
- 85 gms Butter, melted and cooled I used salted butter.
Chocolate Dip OPTIONAL
- 1/3 cup White chocolate, melted
- 1 tbsp Pistachio, crushed
- Sift flour, cocoa powder and baking powder together.
- Whisk eggs and sugar with an electric hand mixer until pale and thick, aprroximately 3 minutes.
- Beat in the vanilla extract. Fold in the sifted dry ingredients. Now gently fold in the melted, cooled butter. Cover the batter and refrigerate for minimum of 3 hours or for up to 2 days.
- Preheat oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
- Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter.
- Place the pan in the oven and immediately lower the temperature to 180C. Bake for 12 -15 minutes or until they are golden and tops are springy to touch. Mine were ready in 14 minutes.
- Turn them out on a cooling rack. Cool to room temperature and sprinkle with icing sugar. Serve immediately.
- If you're planning to dip the madeleines, cool them completely. Dip half in melted chocolate, place on a parchment lined tray. Sprinkle with crushed pistachios. Refrigerate until the chocolate sets.
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