Chocolate hazelnut madeleines are small cocoa sponge cakes baked in shell molds. A chocolate-dipped tip and toasted hazelnuts give a crisp finish to the soft cakes.
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Recipe at a Glance
- Yield: 18 small madeleines
- Preparation: 25 minutes
- Cooking: 12 minutes per batch
- Resting and chilling: Chill batter 1 hour; cool cakes before dipping
Table of Contents
Ingredients
Cakes
| Ingredient and amount |
|---|
| 100 g unsalted butter, melted and cooled |
| 2 large eggs |
| 90 g granulated sugar |
| 1 teaspoon vanilla extract |
| 90 g all-purpose flour |
| 20 g cocoa powder |
| 1/2 teaspoon baking powder |
| 1/8 teaspoon salt |
| Extra butter and flour, for molds |
Finish
| Ingredient and amount |
|---|
| 120 g dark chocolate, chopped |
| 40 g toasted hazelnuts, finely chopped |
Before You Start
Chilled batter and a hot oven help the cakes rise with a small characteristic bump.
Directions
1. Make batter
Beat eggs and sugar 3 minutes until pale and slightly thick. Sift flour, cocoa, baking powder and salt and fold into the eggs. Fold in vanilla and cooled melted butter.
2. Chill
Cover and refrigerate batter for 1 hour. Butter and flour madeleine molds, tapping out excess flour.
3. Bake
Heat oven to 190°C (375°F). Fill molds about three-quarters full. Bake 9–12 minutes until risen and springy and edges begin pulling away.
4. Cool
Rest in molds 2 minutes, then turn onto a rack. Cool completely. Prepare molds again for another batch if needed.
5. Dip
Melt chocolate gently and dip one end of each cake. Scatter hazelnuts over the wet coating and let set on parchment.
Cook’s Tips
- Chilled batter and a hot oven help the cakes rise with a small characteristic bump.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep airtight in a cool place up to 2 days. Freeze plain cakes up to 1 month and dip after thawing.
Frequently Asked Questions
Can I use a mini muffin pan?
You can bake small cakes in it, but the shell shape and baking time will differ.
Why did they stick?
Grease the grooves carefully and turn out shortly after baking.