Today we’re talking about madeleines…Chocolate Madeleines. These elegant, beautiful little French tea cakes have my heart. Their classic scallop shape makes them look so very pretty. Perfect for adorning your evening tea-table!
My long forgotten madeleine molds popped up during the weekend kitchen cleaning. Oh what happiness! Early Monday morning saw me baking these beauties. Honestly, they come together quite effortlessly ( even though the batter needs to rest in the refrigerator for a couple of hours). And boy, what a wonderful treat they are!
Soft, buttery, not overly sweet and with a deep chocolate flavour that appeals to both kids and grown ups alike. Though I love madeleines simply sprinkled with icing sugar like my LAVENDER LEMON MADELEINES, these ones got a dip in chocolate. Only because I’m a bit obsessed with dipping! Also I’ve been having recurring dreams of chocolate cookies / cakes dunked in white chocolate…don’t ask!
This classic recipe has been adapted from one of my favourite cookbook authors Dorie Greenspan ‘s BAKING FROM MY HOME TO YOURS . Its a classic recipe that I didn’t want to mess with at all. I followed it to the T and got impeccable tea cakes with tiny bubbled surface and the distinctive hump. Gorgeous!
1. Fold the melted, cooled butter gently in the batter. Avoid overmixing.
2. Chill the batter for at least 3 hours. This ensures the cakes get that distinctive hump. A lot of recipes also recommend chilling the baking pan. I did not follow that suggestion.
3. Do grease and flour the molds very well, if using a traditional madeleine pan. Non stick ones are very reliable as are the silicon ones ( these are what I have).
I hope you’ll try these exquisite little Chocolate Madeleines! I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and FACEBOOK for more fabulous recipes!