These chocolate cherry madeleines with their dense crumb redolent and moist with cherry juices and gooey chocolate chips are a big hit at my home. Dipping them in chocolate was just the “cherry” on top!
1/2cup ( 55 gms) Coconut sugarYou can use regular white sugar too
2/3cup ( 160 gms)Coconut milkYou can use regular milk too
1tspVanilla extract
1/3cup ( 75 gms) Butter, melted and cooled
1/3cup ( 65 gms)Cherries, pitted and chopped
1/3cup (54 gms) Dark chocolate chips
Dark chocolate, melted for the glaze
Instructions
Whisk the flour, cocoa powder, and baking powder in a bowl.
Stir in the sugar.
In another bowl, whisk together the coconut milk, and vanilla extract.
Now gently fold in the flour mixture. Please don't over-mix.
Gently stir in the melted butter.
Fold in the chopped cherries and chocolate chips.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 180C. 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. Bake for 12-14 minutes or until tops are springy to touch and a skewer inserted in the center comes out clean.
Turn them out on a cooling rack and let cool completely.
To glaze the madeleines - drop a spoonful of melted chocolate into each of the madeleine molds. Use a spoon and pastry brush to coat the mold properly. Make sure the coating is a bit thick. A thin coating will crack/break easily.
Place the cooled madeleines into the molds, design side down. Press lightly so all the madeleines get a nice chocolate coating.
Place the tray in the freezer for 5-10 minutes, until the chocolate hardens.
Tap the tray a couple of times on the kitchen counter to loosen the madeleines and take them out.
Repeat with all the madeleines. Place on a serving dish and enjoy!
Notes
Store these madeleines in the refrigerator unless your cool weather permits you to keep them out at room temperature.