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Chocolate Madeleines! Homemade and wholesome madeleines in the best flavour, chocolate! Simple 2-bowl method and only 30 minutes of refrigeration time before baking. The addition of melted dark chocolate and coffee enhances the chocolate flavour even further.

Chocolate Madeleines


  • Author: Wholesome Patisserie
  • Prep Time: 45min
  • Cook Time: 15 min
  • Total Time: 1 hour
  • Yield: 24 madeleines 1x

Description

Homemade and wholesome madeleines in the best flavour, chocolate! Simple 2-bowl method and only 30 minutes of refrigeration time before baking. The addition of melted dark chocolate and coffee enhances the chocolate flavour even further. 


Scale

Ingredients

  • 1 cup (150g) gluten free plain all purpose flour, or regular plain all purpose flour
  • 1 tsp (4g) baking powder
  • 2 Tbsp (15g) dutch process cocoa powder 
  • 1/2 tsp powered instant coffee 
  • 3 large eggs, each weighing approx. 60g in shell 
  • 2/3 cup (130g) raw granulated sugar 
  • 110g unsalted butter, melted, then cooled slightly
  • 100g dark baking chocolate, melted, then cooled slightly 
  • Equipment
  • 12-hole non-stick madeleine pan
  • 2 Tbsp butter, melted
  • 12 Tbsp cocoa powder

Instructions

  1. In a small mixing bowl, combine flour, baking powder, cocoa and coffee. Mix well and set aside. 
  2. In a large mixing bowl, add eggs and sugar. Using a hand whisk, whisk vigorously for 2 minutes until pale yellow.
  3. Add half the flour mixture into the whisked eggs, gently folding with a spatula until just combined. Add remaining flour and fold until just combined. 
  4. Pour in melted butter, melted chocolate and vanilla. Gently fold through until well combined, ensuring not to over-mix. 
  5. Cover bowl with plastic wrap and place in the refrigerator for 30 minutes.
  6. Meanwhile, preheat oven to 180ºC (356ºF).
  7. Prepare Madeleine Pan
  8. To prepare madeleine pan: Melt 2 tablespoons butter. Take a pastry brush and lightly brush a little of the melted butter into each madeleine well. 
  9. Add 1 tablespoon cocoa into a small fine mesh sieve or mesh tea ball.
  10. Lightly dust a layer of cocoa into each madeleine well. 
  11. Turn pan over and into the kitchen sink, tap the side of the pan a few times to remove any excess flour. Pan is ready. 
  12. Remove batter from refrigerator. 
  13. Spoon 1 tablespoon of batter into the middle of each madeleine well. Leaving the batter untouched, it will spread out into the wells during baking. 
  14. Bake 7-8 minutes or until madeleines spring back when lightly pressed in the middle. 
  15. Remove and cool in pan for 2 minutes. 
  16. Take pan and onto a clean bench, lightly tap side of pan on the bench and the madeleines should fall out by themselves. Alternatively, remove each from pan using your hands. 
  17. Transfer to a wire rack and dust over a little cocoa powder if desired. 
  18. You will need to repeat the above method of preparing your madeleine pan as there is enough batter to make 24! 
  19. Serve warm or cool completely and store in an airtight container, in the pantry, for 3-4 days. Best enjoyed freshly baked!