Name: Chocolate Madeleines with Melted Dark Chocolate Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: 1/2 cup unsalted butter; 2 eggs; 2 tsp honey; 1/2 cup castor sugar; 3/4 cup cake flour; 1/4 cup cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup chopped dark chocolate

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Introduction

These chocolate madeleines are delightful, tender little cakes with a rich cocoa flavor and a crisp shell. Perfect for teatime or a sweet snack, they combine buttery softness with chunks of dark chocolate for an indulgent treat.

The image shows several chocolate madeleines placed on a white marbled surface. Each madeleine has two main layers: a shiny dark chocolate coating on the outside with a smooth texture and subtle striped pattern, and a soft, moist chocolate cake interior that is visible in one madeleine that is split open. Small round chocolate chips are scattered around the madeleines. The overall scene is bright and clear, focusing on the rich, dark brown colors of the madeleines against the light background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
2 eggs
1/2 cup castor sugar
2 tsp honey
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup chopped dark chocolate

Instructions

Step 1: In a large bowl, whisk together the eggs, castor sugar, and honey for 3-4 minutes until the sugar dissolves and the mixture is light.
Step 2: Sift in the cake flour, cocoa powder, baking powder, and salt. Whisk until fully combined.
Step 3: Stir in the melted butter until the batter is smooth and well incorporated.
Step 4: Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour or overnight for best results.
Step 5: Preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If the pan is not non-stick, also dust it lightly with flour.
Step 6: Remove the batter from the fridge, gently mix with a spatula to loosen it and release any air bubbles.
Step 7: Transfer the batter to a piping bag and fill each mold about 80-90% full. Alternatively, spoon the batter into the molds.
Step 8: Place the madeleine pan in the oven, immediately reduce the temperature to 350℉ (180℃), and bake for 10-13 minutes until the madeleines have risen and are set.
Step 9: Remove the madeleines from the pan right away and cool completely on a wire rack.
Step 10: Melt the dark chocolate using a double boiler or microwave. Pour about 1 tablespoon of melted chocolate into each madeleine cavity and spread slightly.
Step 11: Place the cooled madeleines onto the melted chocolate in each cavity and freeze for 30 minutes until the chocolate hardens. If they stick, freeze longer and gently slide them off the pan.

Tips & Variations

Make sure the batter is well chilled before baking, as this helps the madeleines develop their signature hump and texture.
For a different flavor, substitute the dark chocolate with white or milk chocolate chunks.
If you don’t have a piping bag, use a spoon to fill the molds, but be careful not to overfill.
Dust finished madeleines with powdered sugar for an elegant look before serving.

Storage

Store leftover madeleines in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator up to 5 days or freeze for up to 1 month. Reheat briefly in a warm oven before serving, but avoid the microwave to keep their delicate texture intact.

How to Serve

Several dark chocolate madeleines with a shiny, smooth, ridged shell-like top layer and a soft, crumbly chocolate interior are scattered on a white marbled surface. One madeleine is standing on its side, showing the contrast between the glossy shell and the textured inner cake. Small round chocolate chips are sprinkled around them. In the background, blurry white bottles add a soft touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but cake flour gives a lighter, more tender crumb. If using all-purpose, consider sifting it well and avoid overmixing the batter.

What’s the best way to melt chocolate without burning it?

The safest method is to melt chocolate over a double boiler or in short bursts of 15-20 seconds in the microwave, stirring frequently. Avoid direct high heat to prevent seizing or burning.