Chocolate Madelines

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Servings: 1 Difficulty: Intermediate
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Rich, buttery chocolate shell cakes with a delicate crumb and elegant ridged shape
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Chocolate Madelines

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 930.5

Description

These Chocolate Madeleines are a delightful twist on the classic French tea cake, infusing the tender, shell-shaped batter with deep, rich cocoa flavor. The result is a moist, chocolatey treat that balances the buttery richness of melted butter with the earthy depth of unsweetened cocoa. Perfect for afternoon tea, dessert platters, or as an elegant gift, these small cakes are impressive yet simple to make. The recipe yields delicate shells that can be filled with chocolate frosting or enjoyed plain, offering a satisfying crunch on the edges and a soft, cake-like interior. They are a wonderful way to introduce a hint of sophistication to any gathering.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Lightly grease a madeleine mold pan with butter and dust with cocoa powder, tapping out excess; set aside.
  2. In a medium bowl, whisk together flour, sugar, salt, and cocoa powder until no lumps remain.
  3. In a separate small bowl, lightly beat the whole eggs, egg yolks, and vanilla extract until well blended and smooth.
  4. Pour the melted butter into the dry ingredients and stir until combined.
  5. Add the egg mixture to the chocolate flour mixture and stir gently until just combined; do not overmix.
  6. Place the batter bowl over a pot of simmering water (double boiler) for 1-2 minutes, stirring constantly, just to take the chill off the batter; do not let it simmer or boil. Remove from heat immediately.
  7. Spoon the warm batter into the prepared mold cavities, filling each only half full to prevent overflow.
  8. Bake for 8 to 10 minutes, or until the madeleines spring back when touched and a cake tester inserted comes out clean.
  9. Remove from oven and invert the pan onto a wire rack. Allow madeleines to cool completely before removing from the mold.
  10. To make the chocolate frosting: Combine confectioners' sugar and cocoa in a bowl. Cream softened butter with half the sugar-cocoa mixture until light and fluffy.
  11. Alternately add the remaining sugar-cocoa mixture and milk to the butter, beating until smooth and spreadable. Stir in vanilla.
  12. Spread frosting on the flat bottom sides of two cooled madeleines. Press them together, shell sides out, to form a filled cookie.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 930.5kcal
% Daily Value *
Total Fat 44.0g68%
Saturated Fat 25.7g129%
Cholesterol 236.6mg79%
Sodium 951.3mg40%
Total Carbohydrate 128.7g43%
Dietary Fiber 8.4g34%
Sugars 61.1g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, madeleines, cocoa, butter, baking, tea cake, dessert, shell cake, french, pastry, vanilla, eggs, sweet, afternoon tea, indulgent, moist, rich, easy, homemade, treat
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