Description
These Chocolate Madeleines are delicate, buttery French sponge cakes with a rich chocolate twist. Perfectly light and spongy, they feature a tender crumb infused with cocoa and studded with chopped dark chocolate. Chilled batter ensures a perfect rise and texture, while a crisp shell is achieved by baking in a traditional madeleine pan. Finished with a smooth layer of melted dark chocolate, these elegant treats are ideal for afternoon tea or special occasions.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 2 eggs
- 2 tsp honey
Dry Ingredients
- 1/2 cup castor sugar
- 3/4 cup cake flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Add-ins and Finishing
- 3/4 cup chopped dark chocolate
Instructions
- Prepare the batter: In a large bowl, whisk together the eggs, castor sugar, and honey for 3-4 minutes until the sugar is fully dissolved and the mixture is slightly frothy.
- Sift and combine dry ingredients: Sift together cake flour, cocoa powder, baking powder, and salt into the wet mixture. Whisk until all ingredients are thoroughly combined and the batter is smooth.
- Add melted butter: Pour in the melted unsalted butter and whisk the batter until fully incorporated and glossy.
- Chill the batter: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the batter to rest and flavors to meld.
- Preheat and prepare pan: Preheat the oven to 400°F (200°C). Grease a non-stick madeleine pan generously with butter. If the pan is not non-stick, also dust the molds lightly with flour to prevent sticking.
- Prepare the batter for baking: Remove batter from fridge and gently fold with a spatula to loosen it and release any trapped air bubbles for an even texture.
- Fill the madeleine molds: Transfer the batter to a piping bag and pipe into each mold, filling them about 80-90% full. Alternatively, spoon the batter into the molds carefully.
- Bake the madeleines: Place the pan in the preheated oven and immediately lower the temperature to 350°F (180°C). Bake for 10-13 minutes or until the madeleines are puffed and a toothpick inserted comes out clean.
- Cool the madeleines: Remove the madeleines from the oven and immediately take them out of the pan. Transfer to a cooling rack and let them cool completely.
- Melt and apply chocolate: Melt the chopped dark chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Using a clean pan, pour about 1 tablespoon of melted chocolate into each cavity of the madeleine pan and spread slightly.
- Attach madeleines to chocolate: Place each cooled madeleine onto the melted chocolate in the pan, allowing the chocolate to adhere to the back of the madeleines.
- Harden the chocolate: Freeze the pan with madeleines for 30 minutes or until the chocolate is completely hardened. If they stick to the pan, freeze for an additional 5 minutes and then gently slide them off.
Notes
- Chilling the batter improves texture and ensures a better rise for the madeleines.
- Using cake flour keeps the madeleines light and tender.
- Prepare the pan carefully by greasing and dusting with flour if it’s not non-stick to avoid sticking.
- Be careful not to overbake as madeleines dry out quickly; watch for a springy top and subtle golden edges.
- Adjust sweetness or cocoa intensity by varying the amount of honey or cocoa powder to suit your preference.
- Store madeleines in an airtight container at room temperature for up to 2 days or keep frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Chocolate Madeleines, French Madeleine recipe, chocolate sponge cake, baked chocolate treats, dark chocolate madeleines
