Chocolate Madeleines π«
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 36 madeleines
Madeleines are those delightful, shell-shaped cakes that are perfect for any time of the day, anywhere you may be. But have you tried the chocolate version? π«β¨ Guaranteed to please even the most discerning sweet tooth, these chocolate madeleines are a heavenly treat that pairs wonderfully with a steaming cup of coffee or a fragrant cup of tea.
Ingredients:
| Amount | Ingredient |
|---|---|
| 3/4 | cup all-purpose flour |
| 1/2 | teaspoon salt |
| 1 | cup sugar |
| 4 | large eggs |
| 1 | cup unsalted butter |
| 12 | tablespoons cocoa powder |
Instructions:
-
Preheat and Prepare:
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Grease your madeleine pans generously with butter using a pastry brush.
-
Sift Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, cocoa powder, and salt. Set this dry mixture aside.
-
Whisk Eggs and Sugar:
- In a large mixing bowl or the bowl of your electric mixer, combine the eggs and sugar.
- Whisk vigorously until the mixture becomes thick and takes on a lovely, lemon-colored hue.
-
Fold in Dry Ingredients:
- Gently fold the sifted dry ingredients into the egg and sugar mixture.
- Be careful not to overmix; you want a light and airy batter.
-
Melt and Add Butter:
- In a small saucepan, melt the unsalted butter over low heat.
- Once melted, let it cool slightly before adding it to the batter.
- Gently fold the melted butter into the batter until just combined.
-
Fill Madeleine Pans:
- Spoon the batter into the prepared madeleine pans, filling each mold about 3/4 full.
- Smooth out the tops gently with a spatula.
-
Chill the Batter:
- Place the filled madeleine pans in the refrigerator along with any remaining batter.
- Let them chill for at least one hour. This helps the madeleines form those lovely little humps.
-
Bake the Madeleines:
- Once chilled, place the madeleine pans in the preheated oven.
- Bake for about 7 minutes or until the madeleines are firm to the touch and slightly puffed.
- You can bake in batches if needed, ensuring the pans are cooled before refilling.
-
Serve and Enjoy:
- As soon as the madeleines are done, remove them from the oven.
- Immediately turn them out of the molds onto a wire rack to cool completely.
- Once cooled, these chocolate madeleines are best enjoyed slightly warm or at room temperature.
-
Storage Tip:
- Store any leftover madeleines in an airtight container at room temperature.
- They are best eaten within a day or two, though we doubt they’ll last that long!
These chocolate madeleines are a delightful indulgence, perfect for special occasions, a cozy brunch, or simply as a sweet treat to brighten your day. With their rich cocoa flavor and delicate, cake-like texture, they are sure to become a favorite in your baking repertoire. So go ahead, whip up a batch, and let these little French cakes transport you to chocolatey bliss! π«β¨
