Double Chocolate Madeleines
My Double Chocolate Madeleines are fluffy, cakey, and perfect for dunking in tea or coffee! A sweet treat that's sure to please the chocolate lovers in your life! So bust out your madeleine pan and let's get baking!
Ingredients
For the Chocolate Madeleine Batter:
- 3/4 cup (166 grams) unsalted butter
- 1 Tablespoon oil (coconut, canola, and vegetable will all work fine here)
- 6 ounces (170 grams) 60% cocoa chocolate, finely chopped
- 1 and 1/3 cup (150 grams) all-purpose flour
- 1/4 cup (23 grams) Dutch-process cocoa powder
- 2 teaspoons (6 grams) baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon espresso powder (optional)
- 1/8 teaspoon ground cinnamon
- 4 large eggs plus 1 egg yolk, at room temperature
- 1/2 cup (99 grams) granulated sugar
- 1/3 cup (71 grams) light brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 Tablespoons hot water (or freshly brewed hot coffee)
For Chocolate Glaze:
- 7 ounces (200 grams) 60% cocoa chocolate, finely chopped
Instructions
For the Chocolate Madeleine Batter:
- In a small saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan occasionally, until the top of the butter becomes foamy and you hear tiny popping noises. The butter should be a rich amber color, with tiny brown bits at the bottom. And it should have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and scrape into a small bowl. Mix in oil and set aside until needed.
- In a double boiler - or in the microwave - melt the chocolate on until completely smooth. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth. Set aside until needed.
- In a medium bowl, sift tother the flour, cocoa powder, baking powder, salt, espresso powder (if using), and cinnamon (if using). Set aside until needed.
- In the bowl of a stand mixer, fitted with the whisk attachment, or in the large bowl using a handheld electric mixer, beat the eggs and yolk until smooth. Slowly add in both sugars, one at a time, and continue beating until the mixture is very pale and fluffy, about 3 to 4 minutes.
- Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined.
- Fold in the melted butter mixture and vanilla, mixing just until combined. Then fold in the chocolate, again, mixing just until combined.
- Pour in the hot water and let it sit, untouched, for 30 seconds. Then stir until just combined.
- Set a timer for 15 minutes. Allow the batter to firm up for this time.
- In the meantime, preheat the oven to 425 degrees (F). Spray 2 madeleine pans with nonstick baking spray.
- Using a small cookie scoop, place 1 Tablespoon of batter in the center of each mold. Bake, one pan at a time, for 8 to 10 minutes, or until the batter has set and the madeleines have a dome in the center.
- Gently turn the madeleines out from their molds. I do this by turning the tray upside down on top of a wire cooling rack. If they stick, carefully run a small knife around the edge of the cakes until they release.
- Dust with cocoa powder and serve at once! Or dip each madeleine in melted chocolate!
- Cool for at least 10 minutes before dipping in chocolate.
For Chocolate Glaze:
- Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
- Dip each madeleine halfway into the chocolate then place on a parchment paper lined baking sheet.
- Sprinkle with sea salt, toffee bits, sprinkles, or chopped nuts, if desired.
- Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator.
- Once set, serve and enjoy! These are really good with coffee or tea.
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