About this Recipe
Madeleines are a lovely sponge cake in the form of a cookie originating in France. They are very light in texture and known for a distinctive shell shape. Unfortunately, you will need a very specific type of pan for this recipe. Although you can use a mini muffin pan, you need a madeleine pan to give you the crisp edges we want.
These chocolate madeleines are best enjoyed dipped in coffee or tea and serve as a delicious afternoon snack with a dusting of powdered sugar.
Making madeleines can be a confusing process, so carefully read the detailed instructions below for the best results.
Best ingredients to use:
- Butter: Unsalted butter
- Chocolate: High quality semi-sweet or dark chocolate bars, not chocolate chips
- Eggs: Must be room temperature, these bind ingredients together and provides rise and structure
- Sugar & vanilla extract: Sweetness and flavor
- Flour: All-purpose flour
- Cocoa powder: Enhances the chocolate flavor
- Salt & baking powder: Rise and flavor
The first step in making chocolate madeleines is melting the butter with the chocolate. This can be done using a double boiler or a microwave. If you’re using a microwave, microwave it for 15 seconds at a time, stirring each time until its melted. Allow this to cool down.
Beat the eggs and sugar together for 8-10 minutes or until the mixture is thick and pale and creates ribbons when you lift the beaters. Then add the vanilla extract and beat for 10 seconds, or until thoroughly combined.
Whisk together the flour, cocoa powder, baking powder, and salt.
Fold half of the flour mixture into the beaten eggs. Then fold in the other half of the flour. You have to be very gentle in this process to keep from deflating the eggs.
Stir 1/2 cup of the batter into the chocolate mixture until well combined. This may take a few minutes to come together. Then, gently fold the chocolate mixture completely into the remaining batter until combined. Do not deflate the eggs.
Cover the batter and chill in the oven for 45-60 minutes. Chilling the batter results in steam being released in the oven so a nice, light texture is achieved. Don’t chill for too long of the butter will begin to solidify.
In the final minutes of the batter chilling, preheat the oven to 180°C (355°F).
Grease the madeleine pan by brushing melted butter onto the holes.
Place one heaping tablespoon into the center of each well. They will spread as they bake. They are finished baking after 11-13 minutes or until the center of the madeleines bounces back lightly when pressed on.
Dust with powdered sugar are serve them immediately. They will lose their crisp edges and dry out very quickly, so eat as soon as possible.
- 1/3 cup and 2 tbsp (105 g) unsalted butter
- 2 tbsp unsalted butter, melted for greasing
- 1/2 cup (70 g) chocolate bar
- 3 eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 1/3 cup (160 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
1. Melt the butter and the chocolate in the microwave or in a double boiler. Set aside to cool.
2. Beat the eggs and sugar with a handheld mixer or the whisk attachment on your stand mixer for 8-10 minutes or until the mixture is pale and creates ribbons. Beat in the vanilla extract until combined.
3. Whisk together the flour, cocoa powder, baking powder, and salt.
4. Fold half of the flour mixture into the eggs and sugar. Then fold in the other half. Be very gentle to prevent deflating the eggs too much.
5. Put about a 1/2 cup of the batter into the butter and chocolate mixture into the batter until well combined. The mixture will take a few minutes to come together.
6. Gently fold in the chocolate into the egg mixture.
7. Cover the batter and chill for 45-60 minutes.
8. Preheat the oven to 180°C (355°F).
9. Grease the madeleine pan by brushing the melted butter into the wells.
10. Place 1 heaping tablespoon in the center of each well.
11. Bake 11-13 minutes or until the madeleine bounces back when pressed on.
12. Dust with powdered sugar and serve immediately.