Chocolate Madeleines | Easy sweet recipe | Simple French recipe | ASMR baking

Chocolate madeleines.

An easy and deliciously chocolatey recipe for madeleines cakes. If you don’t have a madeleine pan you can use the same recipe for a chocolate cake. You can eat the madeleines as they are, or fill them with raspberry jam! It’s important to let the batter rest to get them fluffy and the lovely humps.

1 cup (120 grams flour), sifted
1/4 cup cocoa powder (20 grams), sifted
1/2 teaspoon baking powder, sifted
2 eggs, beaten
1/2 teaspoon honey
1/2 cup (100 grams) sugar
1/2 cup (113 grams) butter, melted
1.5 oz (42 grams) dark chocolate
Squeeze of lemon juice
Raspberry jam (optional)

In a medium bowl beat two eggs until they’re frothy. Add the sugar and honey and then beat with an electric mixer for 3-5 minutes until the eggs have lightened in color and doubled in volume. Set this aside. In a small bowl add the butter and chocolate. Melt the butter in the microwave for about 20-30 seconds. Mix the chocolate into the butter until it’s melted and smooth. This also helps cool down the butter. Add a squeeze of lemon juice. This will lighten the texture and taste of the cakes. Sift the flour, baking powder, and cocoa over the eggs. Lightly mix them together. You want to be careful to keep the volume of the eggs, but don’t be afraid of it. Mix until the dry ingredients are moistened. Add the cooled butter and chocolate into the batter and mix until combined. Cover the bowl and let it rest at room temperature for 1- 2 hours. This will make the batter nice and fluffy.

After 1-2 hours pre-heat your oven to 375°F/190°C and grease the madeleine pan with butter. There’s butter in the batter, so it’s best to use the same type of fat for greasing. This helps them slide out after they’re baked. Spoon about a heaping tablespoon into each space. You can add a bit more if they need it, but you want most of the space filled. Bake for 8-10 minutes. Allow them to cool for a few minutes in the pan and then tip them onto parchment to cool completely. Flip them so the humps are facing up to keep their shape.

Optional: fill them with raspberry jam. Insert a piping nozzle and fill the madeleines until they feel heavier.

Chapters:
00:00-00:13 Intro
00:14-01:56 Ingredients
01:57-03:44 Mixing it up
03:45-05:12 Baking & cooling
05:13-05:40 Filling
05:41-06:01 Fin. L, S, C. 🇫🇷🍫🍰

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