Ingredients
- For the madeleines:
- 55 g butter, melted
- 1 large egg, room temperature
- 50 g granulated sugar
- 1/4 teaspoon vanilla extract
- 45 g all-purpose flour
- 10 g unsweetened cocoa powder
- 1/8 teaspoon baking powder
- 1 pinch salt
- Dulce de leche, as needed for filling
- For the chocolate cover:
- 90 g dark chocolate
- 5 g neutral oil (e.g., canola oil)
Instructions
- Gently melt the butter and set aside to cool slightly.
- In a bowl, whisk the egg and sugar until smooth, then stir in vanilla extract.
- In another bowl, mix flour, cocoa powder, baking powder, and salt. Sift into the egg mixture and fold to combine.
- Fold in the melted butter until batter is smooth. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours.
- Preheat oven to 190°C (375°F) about 30 minutes before baking. Freeze the madeleine mold. Brush with melted butter if using metal.
- Fill each cavity halfway with batter, add a small spoonful of dulce de leche, then cover with more batter to seal.
- Bake for 10–11 minutes, or until a bump forms and cakes are set. Cool briefly, then remove and let cool completely on a rack.
- Wash and dry the mold. Melt dark chocolate with oil and stir until smooth.
- Spoon chocolate into clean mold cavities, press cooled madeleines on top, and freeze briefly until chocolate sets.
- Carefully remove madeleines from the mold and serve.
Notes
- Substitute dulce de leche with thick caramel or chocolate spread.
- Add a pinch of espresso powder for deeper chocolate flavor.
- Skip the chocolate shell for a simpler version.
- Chilling the batter helps create the classic madeleine rise and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 madeleine
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
