Double Chocolate Madeleines

chocolate madeleines in square cake pan on parchment paper with more madeleines around, white flowers, chocolate sprinkles, an empty glass, a white mug, a stack of plates, and an empty scalloped owl around on marble surface.

Double Chocolate Madeleines

Tender, sweet, extra chocolate-y, and perfect for Valentine's Day! These Double Chocolate Madeleines are easier to make than you might think, as well as ready in 30 minutes or LESS.

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 82kcal

Ingredients

Madeleines

¾ cup all purpose flour*
¼ cup Dutch process cocoa powder
1 teaspoon baking powder
½ cup granulated sugar
1½ Tablespoons brown sugar
1 Tablespoon honey
3 large eggs room temperature
⅔ cup bittersweet chocolate melted
⅔ cup European-style salted butter melted

Melted Chocolate

1 cup bittersweet chocolate
1 Tablespoon vegetable oil

Instructions

Madeleines

Heat oven to 375℉.
Lightly spray madeleine pans with baking spray. Set aside.
In a small bowl, sift together 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 butter.
Continue folding gently until incorporated and batter is smooth.
Use a 1 Tablespoon cookie scoop to portion 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.

Melted 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.
Dip ¼ - ½ of each madeleine into melted chocolate.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

How To Store:

Madeleine’s are best enjoyed fresh, right out of the oven. The cakes get tough and lose their buttery goodness as they cool. But, 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.

Tips For Success:

Do not over-mix this batter. You will need to gently fold in 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 caused the madeleine to not properly form to the pan.
Don’t over fill the madeleine pan! About 1 level 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.

Nutrition