Name: Chocolate Madeleines
Yield: Makes about 20 cakes
Cuisine: French
Ingredients: 175 g (6 oz) egg yolks (about 9 eggs), beaten; 115 g (4 oz/¾ cup) plain (all-purpose) flour, plus a little extra for dusting the mould; 135 g (5 oz/scant ⅔ cup) caster (superfine) sugar; 20 g (¾ oz/1 tbsp) cocoa powder; 3 g (½ tsp) baking powder; 15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped; 115 g (4 oz/1 stick plus 1 tbsp) unsalted butter, plus a little extra, softened, for greasing the mould

Preparation info

Makes about
20
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

When I worked for Marco we would bake these little French treats to order for petit fours as they are best eaten as fresh as possible.

Ingredients

15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), roughly chopped
115 g

Method

1 Grease with butter and lightly flour a 12-hole madeleine mould. Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F) and leave to cool. Melt the butter in a saucepan and also leave to cool. Sift the flour, cocoa powder and baking powder into a bowl and then mix in the sugar. Add the dry ingredients to the beaten egg yolks in a large bowl and mix with a wooden spoon

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chocolate Madeleines

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of