Chocolate Madeleines

There are few dishes that everybody loves.

And while I have met a few of those people with rather unusual dislikes (apparently, some people do find ice cream repulsive. Shocking, I know!), I am still to come across anyone that doesn’t like madeleines.

Chocolate Madeleines | Cake + Whisky Chocolate Madeleines | Cake + Whisky

But then this small, bite-size cake originating from the Lorraine region in northeastern France is utterly irresistible.

Chocolate Madeleines | Cake + Whisky Chocolate Madeleines | Cake + Whisky

With its distinctive shell-like shape, domed top and light, delicate sponge-like texture, madeleines are commonly served as a mid-afternoon snack in France and make for the perfect bite-sized treat.

Chocolate Madeleines | Cake + Whisky Chocolate Madeleines | Cake + Whisky

Based on a light sponge batter, madeleines can be made into many different flavour variations, from plain vanilla to more extravagant combinations such as chocolate & orange.

Chocolate Madeleines | Cake + Whisky

The chocolate-enriched version below lays somewhere in the middle and makes for a brilliant, indulgent tea-time treat.

Chocolate Madeleines | Cake + Whisky

Chocolate madeleines (makes 30 small madeleines)


  • 3 large eggs
  • 130g granulated sugar
  • 60ml milk
  • 75g melted chocolate
  • 185g self-raising flour
  • 3 tsp cocoa powder
  • 1 tsp chocolate extract
  • 175g melted unsalted butter

1. Prepare the batter: In a large bowl, beat together the eggs and sugar. Stir in the milk and melted chocolate, then fold in the flour, cocoa powder & chocolate extract. Add the melted butter and mix until well combined.

2. Cover and refrigerate for at leats 2 hours or overnight.

3. Pre-heat the oven to 230°C (gas mark 9) and grease a madeleine tray or tin.

4. Scoop the batter into the prepared tray, filling each mold to about three quarters (about a small tablespoon in each).

5. Insert into the oven and immediately lower the heat to 180°C (gas mark 6). Bake for about 15 minutes, until the madeleines are domed and set, then remove from the oven and unmold immediately.

6. For subsequent batches, get the oven temperature back up to 230°C before inserting the tray, then down to to 180°C after inserting.

(For an even more indulgent version, dip the cooled madeleines into melted chocolate and allow to set on a sheet of baking papper before serving)


Chocolate Madeleines | Cake + Whisky

Chocolate Madeleines

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