Chocolate Madeleines

Chocolate Madeleines

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"The classic French Madeleine with a twist."
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Ingredients

servings 183 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan.
  2. Sift the flour, cocoa, baking powder and salt together. Set aside.
  3. Cream the butter with the vanilla and the sugar. Add the egg and egg yolks, beating to mix. Stir in the dry ingredients until just combined only, do not over mix. Place rounded teaspoon of batter into the prepared Madeleine shell forms.
  4. Bake at 375 degrees F (190 degrees C) for 12 minutes. Remove from oven and immediately invert onto a wire rack to cool. Once cool sprinkle with confectioners' sugar, if desired.

Reviews

12
  1. 14 Ratings

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Most helpful positive review

So Good!! The bake time, however should be lowered to about 9 minutes to avoid a dry cake. Overall, this recipe was just what i was looking for (and the batter was delicious).

Most helpful critical review

I don't know if my madeleine tray is smaller that those used in the US, but I actually got 30 out of the mix and had to throw a bit of the batter away!!! I also found them to be a little on the...

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So Good!! The bake time, however should be lowered to about 9 minutes to avoid a dry cake. Overall, this recipe was just what i was looking for (and the batter was delicious).

I made a small batch of these today just to try them. They were very yummy, not too sweet or too chocolately. I expected them to be a light crunchy cookie, but they were actually quite spongy....

These turned our rather well and were especially tasty warm. Yes, they have a darker chocolate flavor (cocoa) and less sugar but I like a less sweet product. The powdered sugar on top added a ...

Very nice petite cakes! My girlfriend and I love these and i decided to try this recipe for my first attempt. However, I think I added too much batter to the molds because the baked over the edg...

I made these for my French manfriend and he absolutely loves them. He's constantly asking me for them now. These have a dark chocolate flavor - not milk chocolate, so it's true that they are not...

These came out so cute and shiny. They looked great with a bunch of different flavors to make "day at the beach" madeleines. =)

I don't know if my madeleine tray is smaller that those used in the US, but I actually got 30 out of the mix and had to throw a bit of the batter away!!! I also found them to be a little on the...

An easy and fast recipe to follow. Unless you like a bittersweet chocolate taste, it was OK (rate by my friends who tasted them). A little on the drier side and it could be sweeter in taste.

I made madeleines for the first time today using this recipe. I was so excited but just wasn't impressed at all. They were kind of dry and cakey and not dense and buttery like I was hoping for. ...

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