Chocolate Madeleines With Dulce De Leche

These chocolate madeleines with dulce de leche are soft, rich little cakes with a hidden caramel center and a crisp dark chocolate shell. I love how they feel elegant and comforting at the same time. The deep chocolate flavor combined with the creamy dulce de leche makes them irresistible, and despite their refined look, I find them very approachable to make at home.

Why You’ll Love This Recipe

I love this recipe because it proves that madeleines do not have to be complicated or intimidating. The batter comes together quickly, the chilling time improves the final texture, and the result is consistently soft and flavorful. I especially enjoy the contrast between the tender cake, the gooey dulce de leche center, and the firm chocolate coating.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the madeleines

• 55 g butter, melted
• 1 large egg, room temperature
• 50 g granulated sugar
• ¼ teaspoon vanilla extract
• 45 g all-purpose flour
• 10 g unsweetened cocoa powder
• ⅛ teaspoon baking powder
• 1 pinch salt
• dulce de leche, as needed for filling

For the chocolate cover

• 90 g dark chocolate
• 5 g flavor neutral oil (such as canola oil)

Directions

I begin by melting the butter gently, making sure it does not boil, and then I set it aside to cool slightly. In a bowl, I whisk together the egg and granulated sugar until smooth and fully combined, which takes about one minute. I stir in the vanilla extract.

In a separate bowl, I mix the flour, cocoa powder, baking powder, and salt. I sift the dry ingredients into the wet mixture and gently fold everything together until just combined. I add the melted butter and fold again until the batter is smooth.

I cover the batter so the plastic wrap touches the surface and refrigerate it for at least two hours. About thirty minutes before baking, I preheat the oven to 190°C and place the madeleine mold in the freezer. If I am using a metal pan, I brush it lightly with melted butter.

I fill each cavity halfway with batter and spread it gently to cover the base. I add a small spoonful of dulce de leche to the center of each one, then cover it with more batter, making sure the filling is completely sealed inside. I bake the madeleines for 10 to 11 minutes, until the classic bump forms. I let them cool briefly before removing them from the mold and placing them on a rack to cool completely.

To make the chocolate cover, I wash and thoroughly dry the mold. I melt the dark chocolate with the neutral oil and stir until smooth. I spoon the chocolate into the mold cavities, place a madeleine on top, and press gently. I place the mold in the freezer for a few minutes until the chocolate sets, then carefully remove the madeleines.

Servings And Timing

I usually get 9 madeleines from this recipe. Preparation takes about 20 minutes, chilling time is at least 2 hours, baking takes around 10 minutes, and the chocolate coating sets in about 5 minutes. I plan for approximately 2 hours and 40 minutes from start to finish.

Variations

I sometimes replace the dulce de leche with chocolate spread or a thick caramel sauce for a different flavor. I like adding a pinch of espresso powder to the batter when I want a deeper chocolate taste. For a simpler version, I skip the chocolate shell and serve the madeleines plain.

Storage/Reheating

I find these madeleines are best enjoyed the same day they are baked. If needed, I store them in an airtight container at room temperature for up to one day. I avoid reheating them, as it can affect the texture of both the cake and the chocolate coating.

FAQs

Can I prepare the batter in advance?

I often make the batter the day before and keep it refrigerated, which works very well and improves the texture.

Do I need a madeleine mold for this recipe?

I find a madeleine mold essential to achieve the classic shape and signature bump.

Can I skip the chocolate coating?

I sometimes leave it out for a lighter result, and the madeleines are still delicious.

Why is chilling the batter important?

I chill the batter to help develop structure and encourage the traditional rise during baking.

Can these madeleines be frozen?

I do not recommend freezing them, as the texture can change once thawed.

Conclusion

These chocolate madeleines with dulce de leche are one of my favorite treats when I want something rich, elegant, and comforting. I love how the soft cake, creamy center, and crisp chocolate shell come together in every bite. They are perfect for sharing, yet simple enough to make whenever a chocolate craving strikes.

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