Chocolate Madeleines

It has been a busy few weeks for me, so much so that I’ve barely had any time to bake! In situations like these, simple and quick recipes are usually what I turn to. This time it’s chocolate Madeleine! There are nothing particularly special or complex about this recipe, it is just a well balanced and delicious recipe which also happens to be quite pleasing on the eye!

 The Recipe

A quick note before we get started. I’ve put ground almond, which have lots of natural oils, in this recipe to help keep the cake moist for longer. If you do not’t have any at hand, feel free use just plain flour. It’s not the end of the world, it will just be a little bit drier.

This recipe is enough to make 6- 8 madeleines

  • 45g butter
  • 1 large egg
  • 50g light brown sugar
  • 40g plain flour
  • 10g ground almond
  • 15g cocoa powder
  • 2g baking powder
  • 5g icing / powdered sugar (for dusting)

Step 1: Melt the butter

Start off by melting the butter over a medium heat, making sure it does not burn. Set aside to cool. Now is also a good time to preheat your oven to 180 degrees Celsius.

Step 2: Beat it!

In a mixing bowl, whisk a large egg lightly until you start to see foam form on top. Add your brown sugar into the egg and continue beating until a thick creamy consistency (see video)

Step 3: Fold in other dry ingredients

To avoid any lumps, pass the plain flour, ground almond, cocoa powder and baking powder through a sieve and into the batter. Fold the dry ingredients into the mixture gently using a spatula until fully incorporated

Step 4: Mix in the melted butter

Pour in the, now cooled, melted butter into the mixture and gently stir the mixture until it is all combined. To make our lives a bit easier, transfer the batter into a piping bag with a 1cm tip. If you don’t have a piping bag at hand, you can skip this step and use a spoon in the next step instead.

Step 5: Fill the moulds

Give the madeleine moulds a think coat of butter using kitchen towel or a pastry brush. Fill the moulds with the batter to about 70%. Using a piping bag makes portioning a lot easier (see video)!

Step 6: Bake them!

Stick them in the over for 8 minutes! The Madeleines should rise in the over and form a lovely dome shape.

Step 7: Cool, dust and eat!

Once out of the oven. give them a few minutes to cool. They should just release from the mould. Sea shell side up, give them a light dusting of icing sugar and they are ready to serve!


2 thoughts on “Chocolate Madeleines”

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.