Chocolate Madeleines (Madeleines au Chocolat)are buttery little French cakes, moist and tender, and elevated with chocolate! You’ll need a special Madeleine tin, but the hunt is so worth it to have fresh, delicious madeleines any time!
I love all things French, and these are at the top of my list! These Madeleines are delicious and a little different because they are chocolate and not the traditional vanilla.
I have tried many recipes but this was a new one for me, and quite frankly easier, and the end result was much more moist.
I am sure that you have seen these traditional French treats on your journeys around Paris. I can tell you that I have eaten my weight in these little cakes, which is probably how I gain so much weight when I travel to Paris ( between the hot chocolate, the cheese crepes, and all of the desserts, I do not stand a chance).
Notes: My Madeleines stuck a little in the pan, I had to remove them with a fork. Also, because my pans are dark, I only baked them 6 minutes. These are incredibly moist and the are even great a few days later! This recipe makes 36 so you will have many to share.
Light and fluffy
Why you’ll love this Chocolate Madeleine Recipe
They’re oh-so-French and will remind you of Paris
Super tasty little chocolate cakes with crispy outsides and moist centers
Perfect for serving with coffee or at tea time or as a special brunch treat
Worth the time needed to make these deliciously French cakes
The addition of cocoa powder will make any chocolate lover happy
Chocolate Madeleine Recipe (Madeleines au Chocolat)
Chocolate Madeleines (Madeleines au Chocolat) are buttery little French cakes, moist and tender, and elevated with chocolate! You'll need a special Madeleine tin, but the hunt is so worth it to have fresh, delicious madeleines any time!
Mix eggs and sugar with an electric mixer until thick and tripled in volume, about 5 minutes. Add vanilla extract.
Fold in the flour mixture, and then the melted butter. Do not over mix.
Chill dough overnight or for at least 3 hours in refrigerator.
Butter Madeleine pans and chill filled pans ( they recommend 1 hour) I just chilled for 15 minutes.
Heat oven to 425 F.
Bake Madeleine’s for about 7 minutes, do not over bake as they will become dry.
Tip out of molds and let cool on a rack.
Best eaten slightly cooled or the same day.
Notes
Notes: My Madeleine’s stuck a little in the pan, I had to remove them with a fork. Also, because my pans are dark I only baked them 6 minutes.These are incredibly moist and the are even great a few days later! This recipe makes 36 so you will have many to share.
Course: Dessert
Cuisine: French
Keyword: chocolate madeleines, madeleines au chocolat
Oh sweet Elizabeth, you are so kind to come back to visit! THANK YOU for your prayers. I want so badly to share more of my home, but for now at least, I have to think things over. I just had some cocoa powder in my vanilla yogurt for breakfast…WOW! With dark cherries and almonds????? YUMMM!
WOWOWO! You are awesome! Thanks again for coming to visit my home. We believe in CHOCOLATE TOO!!! Anita
Oh sweet Elizabeth, you are so kind to come back to visit! THANK YOU for your prayers. I want so badly to share more of my home, but for now at least, I have to think things over. I just had some cocoa powder in my vanilla yogurt for breakfast…WOW! With dark cherries and almonds????? YUMMM!
Have a fantastic day! Anita