Description
Deliciously rich chocolate madeleines with a smooth chocolate glaze.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon instant espresso powder
- ¼ cup Dutch processed cocoa powder
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 10 tablespoons butter (melted and cooled to room temperature)
- 12 ounces semi-sweet chocolate (or dark chocolate, chopped)
- 2 teaspoons vegetable oil
Instructions
- In a medium size bowl, whisk together the flour, sugar, baking powder, salt, espresso and cocoa powder.
- In a separate dish, whisk the eggs and vanilla extract together then whisk the mixture into the flour mixture until combined.
- Pour the melted butter into the batter and stir until fully incorporated and the batter is smooth and shiny.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to chill.
- Heat the oven to 375°F and grease/flour the madeleine pan. Alternatively, coat the pan with a flour/oil spray.
- Remove the batter from the refrigerator and scoop one tablespoon into each shell-shape cavity of the pan.
- Transfer the pan to the oven and bake for 8-9 minutes until the edges look lightly crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing with the chocolate.
- Wash and dry the madeleine pan, making sure it’s completely dry before adding the chocolate. Even a trace of moisture can cause the chocolate to stick.
- In a double-boiler set over simmering water or use a microwave safe dish, melt the chocolate and oil, stirring to a smooth consistency.
- Spoon about 1 tablespoon of melted chocolate into each cavity of the madeleine pan and spread it with the back of the spoon to create a smooth, even layer. Aim for a thin coating that covers the ridges but doesn’t pool in the bottom. Too much chocolate can make the cookies hard to unmold once chilled.
- Place the madeleines back into the chocolate-coated cavities, pressing them down lightly.
- Transfer the filled pan to the freezer for 15–20 minutes, or until the chocolate feels firm when lightly touched. Avoid overchilling. If the chocolate gets too cold, it can crack or cling to the pan.
- To remove, let the pan rest at room temperature for a few minutes, then slide a small knife under one edge of each madeleine and gently lift to pop it out.
Notes
- Ensure that the madeleine pan is completely dry before adding the chocolate.
- Avoid overchilling the chocolate to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 madeleines
- Calories: 145
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg