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Chocolate madeleines

These chocolate madeleines are a delicious twist on the classic French treat - light, easy to make and full of chocolatey flavor.

Prep Time
12 mins
Cook Time
12 mins
Total Time
24 mins
Servings: 10 (or
Calories: 115 kcal
Course: Snacks
Cuisine: French

Ingredients

  • 2 oz unsalted butter 55g (½ a stick)
  • ¼ cup sugar 52g
  • 1 egg
  • 2 tablespoon unsweetened cocoa powder
  • ⅓ cup all purpose flour 47g plain flour
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • ½ tablespoon butter (approx, to brush pan)
  • ¾ oz semisweet chocolate 20g, approx
  • ¾ oz white chocolate 20g, approx

Instructions

    Cup of Yum
  1. Melt the butter either in a small pan or in the microwave in a small dish. Set aside to cool while you prepare the rest.
  2. Whisk together the sugar and egg until the mixture becomes paler and a little thick, a good few minutes.
  3. Sift in the cocoa powder, flour, baking powder and salt. Fold them in (with a spatula is good) so they are well mixed but without over-mixing. Fold in the melted butter and once again, mix but don't over-mix.
  4. Cover the bowl and refrigerate for about an hour. Alternatively you can chill a few minutes in the freezer.
  5. Once you are almost ready to bake, preheat the oven to 350F/175C. Brush the madeleine pan lightly with melted butter.
  6. Take the mixture from the fridge and gently loosen it from the bowl but don't mix out any of the air. Spoon tablespoonfuls of the mixture into each mould of the pan, without spreading it out at all.
  7. Put the pan in the oven once it has reached temperature and bake for approximately 12 minutes until they are lightly browned and with a little hump in the middle.
  8. Allow to cool a minute before turning them (invert) onto a cooling rack, with the pattern side now up.
  9. Once they are largely cool, melt the semisweet and white chocolate separately. Put the madeleines close together on the cooling rack over a surface you don't mind getting a little messy and drizzle over the dark and white chocolate. Leave to set. Best enjoyed the day they are made so they are slightly crisp though they will keep a day or two - they just become slightly fudgy.

Notes

  • If you want to add the dusting of pink, as I have on some, simply crush some freeze dried strawberries and sprinkle over while the chocolate drizzle is still wet. You'll need around 1tbsp if you do all.

Nutrition Information

Calories 115kcal (6%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 30mg (10%) Sodium 18mg (1%) Potassium 58mg (2%) Sugar 7g (14%) Vitamin A 185IU (4%) Calcium 16mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 10(or

Amount Per Serving

Calories 115

% Daily Value*

Calories 115kcal 6%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 30mg 10%
Sodium 18mg 1%
Potassium 58mg 1%
Sugar 7g 14%
Vitamin A 185IU 4%
Calcium 16mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.