Double Chocolate Madeleines

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The simplest and extra chocolate-y Double Chocolate Madeleines. Made with 9 ingredients and two kinds of chocolate, these cute little cakes are the perfect treat to bake now, this weekend, whenever! The best part? These madeleines are ready in less than 30 minutes, are dipped in extra chocolate, and are oh-so impressive…with minimal effort!

About The Recipe

Even Monday’s deserve a sweet treat! And, with Valentine’s Day being next week, my mom and I wanted to make today extra special.

These Double Chocolate Madeleine’s are not only SUPER easy to make, but they are technically TRIPLE chocolate, as each madeleine is dipped in extra chocolate after baking! Which, makes them perfect for Valentine’s…or just whenever you’re craving a bite of chocolate.

Honestly, after making Madeleines for the first time last year, my mom and I became obsessed! We have been wanting to make more of them since then, but just haven’t gotten around to it (we’ve had way too many fun recipe ideas!).

Well, now we were finally able to! And let me tell you, it was worth the wait. It took a couple of tries for us to get the flavor exactly right, but when we did…ohmygosh.

I could eat a whole pan of these by myself!

So, what made the difference? Using TWO kinds of chocolate in the batter! Our original test recipe only used cocoa powder to give these madeleines their chocolate flavor. Sadly, that batch was dull and flavorless.

Though, we didn’t want to give up! We tweaked the recipe slightly and added melted chocolate to the batter.

This made ALL of the difference.

The chocolate flavor in these madeleines is perfect. They’re rich, buttery, sweet, and so good. Then, once you dip them in melted chocolate…there’s only one word to describe it. YUM!

These cute little cakes are perfect for any chocolate lover.

What is a Madeleine?

A madeleine is simply a sponge cake that is baked in a madeleine pan, which yields in the classic shell-like shape that these petit cakes are known for! It’s a bit more dense than your traditional cake, but much lighter than your average cookie. It’s almost like the perfect blend of the two, creating a mini treat that always has you wanting more!

Reasons You Will Love These Chocolate Madeleines

• Easier to make than you might think!
• Requires only 9 ingredients.
• Gorgeous with minimal effort.
• Ultra chocolate-y!!!
• Perfect for Valentine’s Day.

Equipment Needed

• Mixing Bowls
• Sifter
• Whisk
• Rubber Spatula
• Small Cookie Scoop
• Madeleine Pan
• Sheet Pan
• Cooling Rack

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Madeleines:

• All-Purpose Flour – No pastry flour needed here! We tested this recipe both ways and using plain, unbleached all-purpose flour gives these madeleines the perfect texture every time.
• Dutch Process Cocoa Powder – Adds a subtle chocolate flavor to these petit cakes!
• Baking Powder – Provides just enough rise to give these cakes a light and airy texture, while also helping get the iconic “hump” on the back of each little cake.
• Granulated Sugar – Adds just the right amount of sweetness.
• Brown Sugar – We added a little brown sugar to give these madeleines a richer flavor.
• Honey – Not only does honey help sweeten, but it adds a wonderful flavor to these madeleines!
• Large Eggs – Remember to set your eggs out ahead of time to allow them to come to room temperature.
• Bittersweet Chocolate – This is our secret ingredient that gives these madeleines their intense chocolate flavor!
• European-Style Salted Butter – This is a must-have for this recipe, as European-style butter has a higher fat content than regular butter!

How To Make Chocolate Madeleines

Step 1: Prepare batter

In a small bowl, sift together the flour, cocoa, and baking powder. Set aside.

In a large bowl, whisk together sugars, eggs, honey, and melted chocolate.

With a rubber spatula, fold in flour a little at a time.

Fold in the butter. Continue folding gently until incorporated and batter is smooth.

Step 2: Bake

Using a 1 Tablespoon cookie scoop, portion the batter into prepared pans. Bake for 10-12 minutes, or until cakes spring back when touched.

Cool in pans for 3-4 minutes before turning out.

Step 3: Melt chocolate

Combine chocolate and oil in microwave safe bowl. Microwave on high power for 30 seconds. Stir well. Microwave in 15 second increments, stirring well after each, until melted and smooth.

Step 4: Dip

Dip ¼ – ½ of each madeleine into melted chocolate.

Why Are These Chocolate Madeleines Not Refrigerated/Rested?

We found through our test baking that refrigerating/resting the madeleines was…well, moot. We tested 1 hour refrigeration time to overnight. Every test yielded the same result. Our butter in the madeleines was solidified and, instead of rising and creating a hump, they wanted to spread and crack.

Letting them rest at room temperature made no difference in the taste or texture. So, we opted out of both and resulted in a very quick, very easy, but seriously delicious madeleine recipe!

What’s The Best Chocolate To Use?

For this recipe, you need to use a Dutch Process Cocoa Powder! You cannot use Natural Process/regular cocoa powder. When it comes to the actual melted chocolate, it’s best to either use a high quality bittersweet chocolate or semi-sweet (60% – 70%)!

How To Store

These Chocolate Madeleine’s are best enjoyed fresh, right out of the oven. The cakes get tough and lose their buttery goodness as they cool. Though, if you want to make these madeleines in advance, you can. Once the batter is made, cover with plastic wrap and place in the refrigerator for 1-2 days!

Of course, if you don’t mind a bit tougher cake, you can store these madeleines in an airtight container for about 2 days on the counter, in the fridge for up to 5, and in the freezer for a month! Just be sure to let the madeleine come back to room temperature before eating.

What To Serve With Chocolate Madeleines

These petit cakes are the perfect treat to accompany a cup of coffee or even tea! Perfect for breakfast, an afternoon treat, or even dessert.

Looking for more recipes like this? Here are a few you may like: Madeleines, Chocolate Mousse Filled Cream Puffs, Chocolate Soufflés (For Two!), Chocolate Strawberry Linzer Cookies, Chocolate Tart with Hazelnut Crust

Expert Tips

• Do not overwork this batter. You will need to gently fold the dry ingredients in small amounts, as well as fold in the butter. Do not whisk, stir, or beat!
• The butter needs to be a European-Style butter, as it has a higher fat content.
• Use a honey that you like the flavor of, but it shouldn’t be too intense. A lighter, milder honey is a great addition to this madeleine!
• Be sure to lightly spray the madeleine pan(s). We found through our testing that over spraying yielded in the madeleine not properly forming to the pan.
• Don’t over fill the madeleine pan! About 1 Tablespoon should do it.
• If you aren’t sure the madeleines are done, gently poke the top of one with your finger. If the cake springs back, the cake is done. But, if your finger leaves an indention, you will need to bake for about 1-2 more minutes.
• This recipe is best served fresh!
• If you choose to dip the madeleines, be sure to let them cool before dipping.
• Keep in mind that the more these cakes cool, the less tender they will be.

When you make these Double Chocolate Madeleines, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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