Mexican Hot Chocolate Madeleines
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Mexican Hot Chocolate Madeleines
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Flavored with chocolate, cinnamon & a little cayenne (or just chocolate if you prefer) Mexican Hot Chocolate Madeleines are an easy cookie/cake dessert!
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Ingredients
- 1 egg
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 Tablespoons cocoa powder
- 1/2 cup all-purpose flour sifted (see note)
- 1/4 teaspoon baking powder
- 1/8 teaspoon cayenne pepper omit if making plain chocolate madeleines
- 1/2 teaspoon cinnamon omit if making plain chocolate madeleines
- pinch salt
- 4 Tablespoons butter plus another 1/2 Tablespoon for the pan
- 3 Tablespoons chocolate chips for decorating, optional
- 1 Tablespoon pecans crushed, for decorating, optional
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Instructions
- Using a handheld or stand mixer with a whisk attachment, beat the egg and sugar together on high for 8 minutes (actually time this) until sugar has incorporated into the egg and there is a lot of air beaten in. The mixture will turn pale and thicker as it beats. When complete, beat in the extract until incorporated.
- In a separate bowl, whisk the flour, baking powder, cocoa powder, cinnamon, cayenne and salt together. Using a spatula or wooden spoon, gently fold half of the flour mixture into egg mixture. When that is mostly combined, add and fold in the remaining flour. Be gentle to avoid deflating the egg mixture.
- Heat or microwave the 4 Tablespoons of butter until melted but not hot. Stir about 1/4 cup of the batter into the melted butter and mix until well combined (this will deflate). Pour the butter mixture into the remaining batter and stir carefully until combined.
- Cover the batter and chill in the refrigerator for 30-60 minutes (when in a hurry I have successfully placed in the freezer for 8 minutes) Longer is not better in this case because the butter may solidify, and the madeleines will get less fluffy.
- Preheat the oven to 350°F.
- Melt the remaining half Tablespoon butter. Using a pastry brush, lightly brush the pan with melted butter (even if you have a non-stick pan). This will help create a crisper, “browned butter” exterior.
- Remove the batter from the refrigerator. Taking care not to deflate it, spoon a rounded Tablespoon of batter into the center of each scalloped well. It should fill all 12 wells and will spread as it cooks.
- Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan above a wire rack and shake to release (your madeleines will stick if placed on a plate to cool).
- If decorating, melt chocolate chips, then spread with a knife on one end of the madeleine. Sprinkle with chopped nuts. (Powdered sugar is another decorating option).
Notes
- You should fluff or sift and spoon the flour into the measuring cup then level. Too much flour can make a dry, dense madeleine.Madeleines are best the first day (but mine never last longer :) )
Nutrition Information
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Serving
2 madeleines
Calories
202kcal
(10%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
47mg
(16%)
Sodium
89mg
(4%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
292IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 2 madeleines | |
| Calories | 202kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 89mg | 4% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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