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Dark Chocolate Madeleines Recipe

Indulge in the decadent delight of these dark chocolate madeleines! This classic recipe, originally featured in the May 1987 issue of Chocolatier magazine, delivers rich, moist, and almost fudgy textures. Perfect for a sophisticated dessert or elegant afternoon tea, these little cakes are surprisingly easy to make and guaranteed to impress. Get ready to experience a chocolate lover's dream!

Prep Time 20 mins
Cook Time 90 mins
Calories 80.2 kcal
Protein 1g
Rating 2.7 (3 Reviews)
Dark Chocolate Madeleines 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dark Chocolate Madeleines

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How to Make Dark Chocolate Madeleines

  1. Preheat oven to 375°F (190°C). Position rack in the center.
  2. Generously butter the 12 indentations of a madeleine pan. Lightly dust with flour, tapping out any excess.
  3. Melt 6 ounces (170g) of dark chocolate in a double boiler over simmering water, stirring frequently until smooth. Remove from heat and cool for 5-10 minutes.
  4. In a small bowl, whisk together 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
  5. In a medium bowl, cream together ½ cup (113g) unsalted butter and ½ cup (100g) granulated sugar using a hand mixer on medium-high speed for 30-60 seconds, until light and fluffy.
  6. Beat in 1 large egg yolk for 20-30 seconds until light.
  7. Beat in the melted, cooled chocolate until combined.
  8. Reduce mixer speed to low and mix in 2 tablespoons milk and 1 teaspoon vanilla extract.
  9. Gradually add the dry ingredients (flour mixture) and mix until just combined. Do not overmix.
  10. In a clean bowl, beat 1 large egg white with a hand mixer on low speed until frothy. Gradually increase speed to medium-high and beat until stiff, glossy peaks form.
  11. Gently fold the egg whites into the chocolate batter until just combined.
  12. Fill each prepared madeleine indentation about ¾ full.
  13. Bake for 12-15 minutes, or until the madeleines spring back when gently pressed. Do not overbake!
  14. Let cool in the pan on a wire rack for 10 minutes.
  15. Invert the pan onto a work surface to unmold the madeleines.
  16. Serve warm or cool completely and store in an airtight container.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

17g

Fat

16g

Carbs

2g

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Sweets & Sides Desserts European French American Vegetarian Baking

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Time To Make Course Main Ingredient Preparation Desserts Cookies And Brownies Chocolate Equipment 4 Hours Or Less