ButteredFlour

Double Chocolate Madeleines

A classic French cake that’s known for its distinctive hump and shell shape.

Double chocolate madeleines are a delicious French treat that are sure to satisfy your taste buds. They’re light, moist, and chocolatey! If you’ve never had a madeleine, a madeleine is essentially a tiny sponge cake that’s baked in a special pan which gives it its distinct shell-like shape. If you like cake and if you like chocolate, you’ve come to the right place! Madeleines satisfy your sweet tooth without being overly sweet. 

These chocolate madeleines fill the air with the irresistible aroma of chocolate as they bake. With my tips, the madeleines are guaranteed to come out perfect with their signature humps and crispy edges. Chocolate madeleines are perfect for any occasion. They’re easy to make and requires just a whisk. The ingredients are very basic – you’ll likely already have most (if not all) of the ingredients in your pantry! 

While they are typically made in a special pan to create the shell shape, they can also be made in a muffin pan. That being said, I still recommend using an actual madeleine pan. I have the link for the one I use below. If you can, get a Korean style madeleine pan. They have deeper depressions that result more distinct shell lines and larger humps.

Ingredients

  • 65g unsalted butter
  • 9g milk 
  • 1 egg 
  • 50g granulated sugar 
  • pinch of salt 
  • 53g all purpose flour 
  • 12g cocoa powder 
  • 1/2 tsp baking powder 
  • 180g milk chocolate 
  • + extra butter for greasing the madeleine pan

Steps

  1. Melt the butter and set it aside. 
  2. In a bowl, combine sugar, milk, salt and egg. Whisk everything together until it’s combined.
  3. Add the dry ingredients (flour, cocoa powder, baking powder). Mix until everything is combined and there’s no more lumps. 
  4. Add melted butter and mix until it’s shiny and smooth. 
  5. Cover the batter and refrigerate for at least 1 hour. 
  6. In the meantime, melt some butter and brush the madeleine pan. Once brushed, place the pan in the fridge with the madeleine batter. 
  7. Preheat the oven to 400F (204C). 
  8. When the oven is almost ready, scoop the batter in the madeleine pan. This recipe makes 8 madeleines. Evenly distribute the batter in 8. Each of my madeleines were 27g. 
  9. Bake at 400F (204C) for 3 minutes then reduce the temperature to 356F (180C) and continue to bake for another 7 minutes. 
  10. Remove the madeleines from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to finish cooling. You can eat them as is or continue to the next part and dip the madeleines in chocolate.

Chocolate coating: 

  1. Wash and dry the madeleine pan. 
  2. Melt the chocolate in the microwave at 30s intervals.
  3. Fill each cavity with melted chocolate. Do your best to spread the chocolate out evenly then gently press a madeleine down on the chocolate. Repeat this with the rest of the madeleines. 
  4. Place the pan in the freezer for 10 minutes. Once the chocolate hardens, the madeleines will pop right out. 
  5. Remove the madeleines from the pan. 
  6. Enjoy!  

Tips for guaranteed humps:

  1. Refrigerate the batter before baking.
  2. Refrigerate the madeleine pan.
  3. Start baking at a higher temperature. 
 

Products used:

Madeleine pan: https://amzn.to/49p9lsz 

Digital food scale: https://amzn.to/3Ln0fT1 

note: the links are affiliated

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