Chocolate flavoured madeleines recipe
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- Dish type
- Biscuits and cookies
- Chocolate biscuits
About half a dozen ingredients, madeleine moulds and 7 minutes baking time is at it takes to make madeleines at home.
2 people made this
IngredientsMakes: 25 à 30 madeleines
- 125g caster sugar
- 3 eggs
- 150g plain flour
- 2 1/2 teaspoons baking powder
- 1 pinch salt
- 125g melted butter
- 2 heaped tablespoons unsweetened cocoa
MethodPrep:5min ›Cook:7min ›Ready in:12min
- Beat sugar and eggs till light and foamy. Add flour, baking powder and salt and beat till incorporated.
- Add butter and cocoa. Mix well. Let rest while preheating oven to 210 C / Gas 6 to 7. Butter madeleine moulds.
- Fill madeleine moulds to about half. Bake in the preheated oven for 4 minutes. Remove from moulds and cool on wire rack. Bake the remaining madeleines the same way.
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This vanilla French madeleines recipe includes vanilla, which is not always used as an ingredient in French madeleines but is delicious nonetheless! It also includes a tip for getting your madeleines out of the pan without breaking them, which is very useful for those new to baking madeleines.
For an added treat, try these madeleines alongside a vanilla Earl Grey, such as Creme de la Earl Grey or Earl Grey Cream, or with a vanilla black tea.
Mocha Madeleines – coffee flavored butter cakes dipped in chocolate ganache. The perfect little treat to go with your coffee or hot chocolate!
Remember I told you guys about my obsession with kitchen gadgets and baking appliances? Yeah, that refuses to die down! I am having real trouble managing all the stuff that I have accumulated. I have a huge kitchen but apparently it’s not enough. My food photography prop collection just aids to the problem. I am thinking to throw away or donate some of the stuff. While cleaning one of my cabinets few days back, I came across this madeleine pan which I think I bought last year, I honestly can’t remember! Anyway so because I found it, I thought of using it too and made these Mocha Madeleines. Coffee flavored tea cakes dipped in chocolate ganache, yes it can’t get better especially if you love coffee and chocolate like me.
Madeleines are small butter cakes which originated in France. Now I have never been to France but I see them all the time at coffee shops, they are pretty common here. I think that’s because they are so perfect with coffee! Little butter cakes dusted with powdered sugar, yeah you can’t really have anything better to go with your coffee. And since they go so well together, I decided to make these coffee flavored madeleines and then I also decided to dip them in chocolate because chocolate makes everything better!
And not to forget the sprinkles, just because Valentine’s Day is around the corner it made sense to use the pink and red ones on these cakes.
For these mocha madeleines, I used Bru Instant Coffee. Since it was instant coffee powder, I added it directly to the batter and it combined easily. I recommend you use something similar. Also I used 1 tablespoon of instant coffee so these madeleines had quite a strong coffee flavor. If you don’t like coffee as much as I do, just cut down on the amount of coffee in the recipe.
The important step in this recipe is to beat the eggs and sugar till the mixture turns totally pale and doubles in volume. This will make 5-6 minutes with stand mixer and more if you are using a hand mixer. Once that is done, the rest of the steps are pretty simple and straight forward. Some recipes do call for chilling the batter before you bake it but I did not do that and the texture turned out well for my liking. There were soft in the center and slightly crisp around the edges. Also remember to spray your madeleine pan very well with a non-stick spray. Use the one with flour preferably else they will stick to the pan.
I hope you guys enjoy these for Valentine’s Day! Have a great weekend.
Place eggs and sugar in a mixing bowl.
Using the wire whisk attachment of your stand mixer (or use your hand mixer) beat eggs with sugar for 6-7 minutes or till doubles in volume and looks pale in color.
Add instant coffee, vanilla extract and salt and mix to combine.
Add flour and melted butter alternately, mixing after each addition.
Mix the batter till it looks smooth.
Fill each cavity of the pan 3/4 full. Bake at 350 F degrees for 9-10 minutes till the edges crisp up a little and center is set. Remove from oven, let them sit in the pan for few minutes and then use a knife to remove them gently from the pan.
Place chocolate chips in a bowl. Pour hot cream over it. Let it sit for 2-3 minutes.
Then use a whisk to combine the chocolate and cream together. All the chocolate would have melted by now.
Dip the madeleines in the prepared chocolate ganache.
Decorate with sprinkles (optional) and let the ganache set completely. Enjoy mocha madeleines with coffee!
* The madelein pan that I used was probably small in size and so each cake took only 9-10 minutes to get done. This may change if your pan has bigger cavities.
* Use a baking spray with flour while making madeleines and spray generously.
What are Madeleines?
Madeleines are light, delicate and buttery small sponge cakes baked in a shell-shaped mould. It’s another creation synonymous to the French among the likes of croissants, cheese and baguettes. They are typically served as a snack to go with morning coffee or in the afternoon for the French’s version of afternoon tea ‘goûter’. You can find out more about the history of madeleines by clicking here.
What makes madeleines so good?
These Chocolate Dipped Orange Madeleines are not only soft and light but are incredibly easy to make also. They are the perfect accompaniment to have with a cup of tea or coffee especially when fresh out of the oven. Madeleines are also very versatile. The batter can be adapted and flavoured in all sorts of ways. From chocolate, lemon, brown butter or in this case orange.
The basics of Madeleines
Before we get started, there are a few key things to know about making madeleines. These cakes can be tricky at first if you don’t know the in’s and out’s of making them. And that’s why I’m sharing my tips to ensure that you’re on the path to successful and delicious madeleines right on the first go. So even if you have never made madeleines before, if you follow my tips below, you’ll get light and fluffy cakes. And trust me, because these are my first ever madeleines too, minus a couple tests for perfecting the recipe of course.
Grease and Line the Madeleine Pan
Get the distinct madeleine shape by using a shell-shaped madeleine pan. As with any other cakes, it’s important to properly grease the baking pan to ensure that the cake doesn’t stick to it. This is extra important with madeleines since we want to make sure that the shell pattern comes through.
To grease the mould, melt a tablespoon of butter and brush each shell really well. Melted butter makes it easier to get in the grooves of the shell and ensures that it’s evenly coated throughout. Next line the pan. To line the pan use flour. Since madeleine pans are small and patterned, using parchment paper would just be impractical. Instead sprinkle the shells with flour after fully coating with the butter. Tip the pan from side to side, up and down to spread the flour all around and coat the shells then tap the excess out. You just want a thin layer of flour. Too much and it can hinder the shape from coming through. This step is also crucial to ensure that the cakes don’t stick to the pan.
Madeleines soft and light texture comes from the use of genoise batter. Unlike with a normal sponge, where you beat the butter and sugar together, in a genoise batter, eggs and sugar are whisked together instead until well aerated and pale. This process incorporates a lot of air into the mixture which makes the cakes rise during baking.
Whisk the eggs and sugar together for at least 5 minutes until it has doubled in volume and reached ribbon stage. Ribbon stage is a good test to know if the eggs and sugar has been whisked enough. To do this, lift the whisk with some of the batter and as it falls back down it should leave a ribbon-like trail over the mixture. The trail should stay on the surface for a few seconds before sinking back into the mix.
Afterwards, you then fold in the flour and baking powder. Although the aeration of the eggs and sugar helps the madeleines rise, the addition of baking powder will help give it an extra lift and make them even lighter.
Fold in the dry ingredients in 3 stages to prevent knocking any air out from the egg and sugar mix.
Finally, add melted and cooled butter. Now this is optional but you can add a tablespoon of the batter mix to the butter first to loosen it. Then slowly pour it into the batter and fold in gently to incorporate.
Chill the batter
Now, this an important step when making madeleines. To get that distinct madeleine ‘hump’, you’ll need to let the batter rest. Wrap the batter with cling film and chill in the fridge for at least 2 hours or up to 3 days. When the cold batter bakes in the oven, the temperature difference will result in the hump.
As well as chilling the batter, chill the madeleine pan also. This will further help define and create the hump of the cakes. When it comes to baking the batter, fill the shells with a tablespoon of the batter in the deepest part of the shell mound. There’s no need to flatten the batter as this will happen naturally in the oven.
After baking, allow the madeleines to rest in the pan for 3 minutes before turning them out. Don’t leave them in the pan for too long otherwise they will stick. The madeleines should just slide out easily if you greased and lined the pan with butter and flour.
These Chocolate Dipped Orange Madeleines are best enjoyed the day they are baked. Ideally a few hours right after baking for the ultimate freshness. Alike any other cakes, they will dry out and harden after a couple of days. For this reason, I don’t recommend freezing the cakes either as they will become hard even after completely thawing out.
So if you don’t plan to eat a lot, just bake what you will eat on the day and keep the rest of the batter in the fridge. Trust me, it’s good to bake these fresh in the morning to go with your cuppa anyway.
Lemon poppy seed madeleines are an excellent treat for the springtime. Little cakes flavored with lemon zest and evenly distributed poppy seeds will play with your taste buds and make your mouth say a big 'WOW!"
Zesty and sweet lemon poppy seed madeleines are easy to bake. Using a zester grater , make the zest of half of the lemon. Add the zest and one teaspoon of poppy seeds to the batter at the last step (the madeleine recipe is below) and mix.
Do you not like the lemon note? Omit the lemon zest and add the only poppy seeds.
2. How to prepare the baking pan
You will need a Madeleines tin to make this recipe and similarly to most sponge cake recipes, the baking tin requires some preparation whether it is non stick or not. Brush the Madeleines tin with melted butter then dust with some flour. Make sure you apply the butter + flour lightly, in order to do so, hold the pan upside down and tap it a few times, in this way you can easily get rid of any excess flour.
I recommend that you pipe Madeleines batter into the baking pan, simply it is neater than trying to spoon the batter. I find filing the tin till 2/3 is enough so do not try to fill the entire hole. If you pipe the batter evenly into the tin, during baking the batter will spread and rise evenly.
If you have been following me fore a while, you know that I love to share Classic French Pastry Recipes like this Plum and Custard Tart or these Cruller Baked Donuts made out of Choux Pastry.
Well, Madeleines are probably one of the most traditional French Pastry Recipe you will find, and is also one of the easiest one to make! They are basically small cakes made out of a light 'genoise' batter (sponge cake style) and baked in shell-like shaped pans, just like these Raspberry and Almond Madeleines.
The Classic Madeleine Recipe uses very basic baking ingredients: Eggs, Butter, Sugar, Flour, Baking Powder and sometimes Milk. French Pastry has never been so easy!
As I imagine that everyone has these ingredients in their kitchen, the only special requirement of this recipe is the Madeleine Pan. Unfortunately, there are no alternative to make madeleines: you need the specific shell-like shaped pan.
If you do not already own one, you should easily find them in any homeware / bakeware stores. Otherwise, you can get a madeleine pan online like this one or this one.
Mini chocolate hazelnuts madeleines Recipe
One of my favored desserts. Try them with a cup coffee!!
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- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- Melted chocolate
- 3 tbsp chopped hazelnuts
- 1/2 cup unsalted butter, melted shopping list
- 1 cup all-purpose flourshopping list
- 1/2 teaspoon baking powdershopping list
- 1/8 teaspoon saltshopping list
- 3 large eggs, at room temperature shopping list
- 2/3 cup granulated white sugarshopping list
- 1 teaspoon pure vanilla extractshopping list
- Melted chocolateshopping list
- 3 tbsp chopped hazelnutsshopping list
How to make it
- First, melt the butter and allow it to cool while you make the batter.
- In a small bowl place the flour, baking powder and salt and whisk until well blended.
- In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
- Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.
- Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
- Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess.
- Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center
- Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
- Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Dip in melted chocolate when cooled and sprinkle with chopped nuts.
Madeleines with Nutella
- Author:Thanh | Eat, Little Bird
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: Makes 12 cakes
- Category: Dessert
- Method: Oven
- Cuisine: French
Easy and delicious Madeleines with Nutella. This is a classic French madeleine recipe with tips on how to make madeleines perfectly every time.
- 150 g ( 1 1/3 stick) unsalted butter
- 3 eggs
- 150 g ( 1/2 cup plus 3 tablespoons ) caster sugar
- 150 g ( 1 cup ) plain flour
- 1 teaspoon baking powder
- zest of 1 lemon
- approx. 1 tablespoon of Nutella
For step-by-step photos on how to make madeleines, please see my recipe for French Madeleines.
- Melt the butter in a small saucepan on low heat and leave aside to cool.
- In a large bowl (or the bowl of a KitchenAid), whisk together the eggs and the caster sugar.
- Add the plain flour, baking powder, the cooled and melted butter, and the lemon zest.
- Whisk until everything is well incorporated and the batter is thick in consistency.
- Leave the batter to rest in the fridge for at least 1 hour.
- Preheat the oven to 270°C (518°F).
- Generously grease the madeleine mould with butter, even if it is non-stick.
- Place a small amount of batter in each mould, just enough to cover the bottom.
- Then add a drop of Nutella in the centre of the batter, using a small teaspoon. It is best if the Nutella is cold so it is easier to manage. One trick is to place a tablespoon of Nutella into a small plastic bag (such as a freezer bag) and then snip off the corner and use this like a piping bag to squeeze small amounts of Nutella onto the batter. Try not to use too much Nutella, otherwise it will sink to the bottom of the cake.
- Cover the Nutella with some more batter to fill the mould.
- Place the tray in the oven and immediately turn the temperature down to 210°C (410°F).
- Bake until the madeleines have puffed up and are golden brown on top. For large madeleine moulds, this might take about 7 minutes. For mini madeleine moulds, they only take a few minutes, so it is best just to keep a diligent eye on the oven.
- Leave them to cool on a wire rack (the ridge-side facing down), and serve them warm or cold.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 1
- Calories: 202
- Sugar: 12.6g
- Sodium: 19.9mg
- Fat: 11.5g
- Carbohydrates: 22.3g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 73.4mg
Did you make this recipe?
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- 1. Sift together the flour, cocoa and the salt.
- 2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
- 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
- 4. Heat the oven to 425°F (220°C).
- 5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
I made this recipe twice, using the measuring cups given, and all was well we loved the flavor and finished product. The third time, I used the grams given, and it was completely off. King Arthur AP flour weighed 103 g for 3/4 cup, and Scharffenberger unsweetened cocoa weighed 46 g for 1/2 cup. Is there a way to let the recipe contributor know about this major weight/quantity inaccuracy?
Ingredient weights do not match up with volume measurements. 3/4 cup AP flour = 90 grams. The most egregious is the cocoa powder. 1/2 cup of cocoa is approximately 42 grams, NOT 90 grams. I routinely use weight, not volume when baking and it is impossible to know which measurements are correct in this recipe.
I should add that I chilled the batter overnight as was suggested in another madeliene recipe, which negated the need for chilling everytime I filled the mold.
This was a lovely recipe, if a bit time-intensive. The recipe was not sufficient to make more than two dozen madeleines (unless perhaps the recipe was written for those mini tins?) I added the rind of one orange which made delicious orange-chocolate madeleines - yum! I also didn't fuss with the chilled molds, or with refrigerating the molds after filling - they came out amazing anyway.
Lovely and delicious. I followed the recipe EXCEPT that I substituted 1 cup sugar and 1.5 t vanilla for the vanilla sugar. Also, I baked these in silicone molds (dark orange) and 7 minutes just didn't cut it -- they were still raw. 10 minutes was just about right -- fully baked and still moist.
I bake a lot. These were excellent. I used vanilla extract instead of vanilla sugar (about 2 teaspoons) and a good quality cocah. I also could not find my Madeleine pans so I used tiny cupcake pans. The recipe produced 36 tiny cupcakes which did not have time to cool in my house -- they were gobbled up so quickly. The whole prpject took much less than an half hour!
This was an awesome recipe. I used regular sugar instead of vanilla and a tsp of vanilla extract. They were gone in the hour. Very easy. I baked them on 350F for 14 minutes instead of the 425F and 7 minutes. They were perfect.
These were so delicious! Moist, tender & lots of chocolate flavor! I followed the recipe exactly and got excellent results. Good stuff.
I made half recipe, and substituted Splenda Sugar Blend for baking (only needs 1/4 cup, possibly less as they were still very sweet). They came out great. I have a "mini" madeleine pan that bakes qty 20 - 1.5" cookies, and baked a pan a day over 3 days, storing the dough in the fridge. The quality and taste was consistent each day. With the splenda sub, they worked out to only about 20 calories per cookie - no guilt! Will definitely make them again!
When I got married I made a boutiful tray with an assortment of fancy cookies and these were absolutely yum. Buttery, chocolatey, crispy edges. I drizzled chocolate icing on top just to give ɾm a little shine.
The best recipe ever! The best thing about this recipe is that can be done ahead of time. Actually, it is better when made ahead of time. They are delicious and very easy to make. Go for it!
Straight out of the oven these were outstanding- light and airy- but a few hours later they were not so great. They got tough and oddly enough had a bit of a metallic taste. Lucky for me I actually ate most of them when they were still warm :) Oh, I also undercooked one of the batches accidently so that it was crusty on the outside but still a bit gooey inside, needless to say it was also extremely delicious that way as well but again, not so a few hours later.
In response to the other reviewer who said these are not madeleines, just a chocolate cake recipe - "regular" madeleines are just a white cake/lemon cake recipe. I think it is indeed the shape of the cookies that scream "MADELEINES" - now on to the recipe reveiw: These tasted good and had good texture. They did not look as pretty as the standard madeleines because they did not get that nice brown crusty coating (well, they did but you could not see it because these cookies are brown). i dressed them up with some powdered sugar instead. A nice twist on an old standard - i will definitely make these again. I might add some orange zest next time - that sounds like it would be good!
Sounds delicious, but it's just a plain chocolate cake batter. It needs more than the look to be called a madeleine. And be aware, 1/2 cup of unsweeted cocoa weights a lot more than 90g. The batter becomes pretty hard after refrigeration, are we supposed to stir it again?
These are my favorite recipe for Madeleines. The best thing about it you can make it ahead of time. They get better if left in the Refrigerator a few hours or even a day.
ok, i'm giving this a good rating because if made as instructed i'm sure they would be great. however, it's bastile day so i wanted to make something french. i had no sugar, butter, or eggs (i know. ) so i used brown sugar, crisco, and an oil/water/baking soda formula to replace eggs. they turned into black craters in the oven. dont do what i did. use real ingredients and i'm sure they will be great.
I love it. It's nice & easy. It's quick and everyone loves it (expected and unexpected guests) )
These were tasty enough but a better madeleine recipe can be found on this website (Bon Appetit January 2000). That recipe makes a lemon-flavored madeleine, but cocoa powder can easily be substituted with excellent results.
my friends and family love these, i'm making them all the time. truely a chocolate gift. madeleines are fun to make, a nice way to spend a cold winter afternoon.
I made these Christmas Eve. They turned out PERFECT !! My boys loved them as well.
I thought they were tasty. They were full-bodied with just the right proportion of chocolate taste, nice texture. Instead of eating them with tea like traditional madeleines, I would eat them with coffee or ice cream. (or coffee ice cream? Hey, there's an idea!)
YUM! Though it took me a couple of batches to get the baking time right, they ended up perfect! Dusted with a little powdered sugar and voila! Is it cake or a cookie? Who cares, they're GREAT! Also, I made the batter a day before and refridgerated it.