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!
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Ingredients
- ¾ cup all purpose flour
- ½ cup unsweetened cocoa
- pinch salt
- 4 large eggs
- 1 cup sugar
- 1 tsp vanilla
- 12 TBSP melted butter cooled
- cold butter for buttering the pans
Instructions
- Sift all dry ingredients, flour, salt and cocoa.
- 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.
Servings: 36 madeleines