If you feel like spoiling your loved ones with these exquisite French chocolate madeleines, here is your recipe!
Madeleines are best with a hot drink, like Chai Tea Latte!
There’s something about French baking and desserts that just works for me every time. From croissants to macarons to rustic tarts, I can always find something to fit my mood.
But one of my great guilty pleasures are madeleines. These delicate sponge cakes, made in distinctive shell shapes, are the perfect little cake treats.
They deserve to be dunked in a cup of tea or, as I did, in white chocolate and sprinkles!
Why you’ll love it
The classic recipe for madeleines is very simple, just eggs, butter, flour and sugar. That means that they are a bit of a blank slate and a great opportunity for experimentation.
I made some tweaks of my own here because I really love the idea of chocolate madeleines. Hand held sponge cakes seem like the perfect opportunity to deal with our need for chocolate!
The distinctive shape of madeleines definitely adds to the flair of these treats. And because they are made in a convenient size, they are easy to decorate. Just dip in white chocolate like I did to add some attractive style!
These chocolate madeleines were the French madeleines I experimented with. Although they aren’t exactly a traditional recipe, I love the visual of chocolate madeleines and the potential with a bit of decoration.
I was inspired by these funky sprinkles and knew they would look stunning against the dark chocolate like bright and shiny stars on a midnight sky! Talk about a bit of drama!
Well in the end a dramatic look is exactly what I got! But it’s not all looks and no substance. When it comes to my cooking and baking philosophy, taste comes first! Always.
These chocolate madeleines are little plump cakes with an intense chocolate flavour. A batch is baked within 8 minutes and as with all madeleines are best eaten on the same day!
To add a bit more decadence I dipped each chocolate madeleine in white chocolate and then sprinkled them with the cosmic blush and cosmic unicorn sprinkles!
- 100 g /3/4 cup flour
- 70 g /1/2 cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 eggs large
- 200 g /1 cup sugar
- 1 tsp orange blossom water or vanilla
- 185 g / 6 oz unsalted butter melted and cooled to room temperature
- butter for greasing the pan
- 100 g white chocolate
- In a small bowl combine sifted flour, cocoa, baking powder and salt. Melt the butter and set aside to cool.
- In a bowl of stand mixer combine eggs, sugar and the orange blossom water and whip with a balloon whisk on high for 7 minutes until thick, pale yellow and tripled in volume. Add the dry ingredients to the wet ones in three additions, fold in carefully with a spatula taking care not to deflate the batter. Then fold in the melted and cooled butter.
- Cover with cling wrap and refrigerate for 1 hour. Butter the madeleine pan and put it in the refrigerator.
- Preheat the oven to 200C/400F.
- Fill ¾ of each mold with the batter, do not spread. Bake for 8 minutes. Take the baked madeleines out of the pan, wipe the pan clean and cool. Repeat with the remaining batter.
- Melt chopped white chocolate in a small bowl set over a pot of simmering water over very low heat. Watch it carefully as white chocolate burns quickly. Dip each madeleine into melted white chocolate and sprinkle with the sprinkles immediately before the chocolate is set.