Description
Delightfully tender and rich Chocolate Madeleines, these small French butter cakes are perfectly browned with a soft, moist crumb infused with cocoa. Ideal for teatime or a sweet treat, this recipe combines a simple batter chilled before baking to achieve the classic hump and delicate texture.
Ingredients
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter (1 stick), melted
Dry Ingredients
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
Instructions
- Beat eggs and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium-high speed for 8-10 minutes until the mixture becomes smooth, pale yellow, and creamy, which will contribute to a light texture in the final madeleines.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and baking powder to ensure an even distribution of the leavening agent and cocoa flavor.
- Fold dry ingredients into egg mixture: Gently fold the flour mixture into the egg and sugar batter to maintain the aeration created by beating, avoiding overmixing that can toughen the cakes.
- Add melted butter: Melt the butter in the microwave for about 2 minutes, then gently fold it into the batter until fully incorporated, adding richness and moisture.
- Chill the batter: Transfer the batter to the refrigerator and chill it for 30 minutes to help develop the characteristic madeleine shape and texture.
- Preheat oven and prepare pan: About 10 minutes before baking, preheat your oven to 350°F (175°C). Grease the madeleine pan thoroughly with melted butter and apply non-stick cooking spray to prevent sticking.
- Fill the molds: Using a spoon or ice cream scoop, fill each madeleine mold about three-quarters full. Gently press the batter into the molds; wetting your hand can help prevent sticking and smooth the surface.
- Bake: Place the pan in the preheated oven and bake for approximately 13 minutes, or until the madeleines turn lightly browned and spring back when touched.
- Cool: Remove the madeleines from the oven and transfer them to a wire rack to cool completely, preventing condensation and sogginess.
- Optional garnish: Once cooled, dust the madeleines lightly with powdered sugar or dip them in melted chocolate for an extra decadent finish.
- Store and serve: Enjoy the madeleines immediately, or store them in an airtight container at room temperature for up to 3 days. If dipped in chocolate, refrigeration is recommended to keep the coating firm.
Notes
- Chilling the batter is key for the classic hump on madeleines and helps to develop texture.
- Make sure to grease the pan well to avoid sticking, or use a silicone mold if preferred.
- Do not overmix the batter once the flour is added to keep the madeleines tender.
- Adjust bake time slightly for different oven calibrations, watching for a light golden brown color as an indicator of doneness.
- Madeleines are best eaten fresh but can be stored for a few days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for baking.
- Vanilla extract can be replaced with almond extract for a different flavor twist.
