These chocolate coated chocolate madeleines are the perfect petite chocolate treat. These little French sponge cakes are so easy make, light and delicious.
113gunsalted butter, melted + 3 teaspoons extra for greasing(4oz / 1 stick / ½ cup)
1tablespoonmilk(20ml)
TOPPING
200gdark chocolate (semi-sweet chocolate)(7oz)
1teaspoonvegetable oil or coconut oil
For best results, always weigh ingredients where a weight is provided
Equipment
2 12 hole madeleine pans Or just 1 and wash in between
Large mixing bowl and spatula
Instructions
If you haven’t already, melt the 113g of butter and set aside.
Sift the flour, cocoa powder, baking powder and salt together and whisk to combine.
In a large bowl using a electric mixer on high speed, beat the eggs, sugar and vanilla together for 4-5 minutes until pale, thickened and fluffy. You can also use the bowl of a stand mixer with the whisk attachment.
Sift over the flour mixture, fold in gently so you don’t lose any air.
Add the melted butter and milk and fold in gently again. Do not overmix.
Cover and chill for 2 hours or up to 48 hours.
Preheat the oven to 200C (180C fan forced) / 395F.
Melt the remaining 3 teaspoons of butter until it’s only just melted. Brush it into the depressions of 2 x 12 hole madeleine pans generously.
Transfer the madeleine batter to a piping bag (or a plastic ziplock bag with the corner snipped off. Fill the madeleine molds ⅔ full with batter (this is roughly a tablespoon of batter) then bake 6-8 minutes until the madeleines are domed and spring back when you press gently.
Let the chocolate madeleines cool in the pans for 2 minutes, then tap out onto a wire cooling rack. Clean and dry the madeleine pans.
Melt the chocolate to about 90% melted in 30 second increments in the microwave, stirring well between each. add the oil and stir in until melted and combined.
Fill each mold with 2 teaspoons of melted chocolate, then press the baked madeleines, shell side down, back into them. Freeze for 5 minutes, then carefully pop the madeleines out. You can give them a tap on a hard surface if needed to help them pop out.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Try other chocolates: You can try white chocolate, milk chocolate, caramelised white chocolate or even ruby chocolate to coat this. All will taste amazing.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.