chocolate madeleines

I’ve been going crazy on Pinterest today and ran across this pic of sugar dusted chocolate Madeleines.  I love the size and, of course, the scallop shape of Madeleines, and this chocolate version made me think of what a sweet Valentine’s Day treat they would make.

Unfortunately, the photo did not come with a recipe, so I wanted to share this one from


  • 3/4 cup (100g) all-purpose flour
  • Half cup (90g) unsweetened cocoa
  • Pinch salt
  • 4 large eggs
  • 1 cup (200g) sugar
  • 1.5 tsp vanilla
  • 12 tablespoons (6 ounces; 185g) unsalted butter, melted  and cooled
  • Butter for buttering the madeleine tins


  • Sift together the flour, cocoa and the salt.
  • Place the eggs, vanilla and the  sugar in a large bowl or the bowl of an electric mixer and whisk until thick and  lemon-colored. Fold in the flour, then melted butter.
  • Butter the madeleine  pans, then spoon in the batter, filling each about three fourths full.  Refrigerate the filled madeleine pans and the remaining batter for one hour.
  • Heat the oven to 425°F .
  • Bake the madeleines  just until they are firm and puffed, about 7 minutes. Remove madeleines immediately from the pan and onto a cooling rack. Wipe out the molds, let cool and continue baking the madeleines until  all of the batter is used.  Dust with powdered sugar if desired.  The madeleines are best when eaten slightly warm or  at room temperature the same day they are made.

You may wish to purchase a madeleine pan if you don’t already have one–the little scallops are so lovely that I think it’s worth it!  Here is a traditional madeleine pan from Williams-Sonoma:

A mini muffin pan would also work well with this recipe.





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