On this page I’m sharing a recipe for Chocolate Madeleines. Madeleines are small shell-shaped cakes that originated in the French Lorraine region (yes from the quiche).
Normally all recipes on my blog are free from refined sugars. But it’s hard to make the classics from the French cuisine without it, so I’m making an exception for these chocolate Madeleines.
I got this recipe from the cookbook from Gwenn’s Bakery. I adjusted it a bit though, to make it a little bit healthier despite the sugars. I used whole wheat flour instead of regular flour. Whole wheat flour has more fibers. And I used margarine instead of butter. This is plantbased and better for you and the environment.
Gwenn’s Bakery made regular Madeleines in his book, which have a bit of lemon zest. I went for a chocolate version by adding cacao instead of lemon. And when they were ready, I dipped them in white chocolate and covered them with raw cacao nibs.
Recipe from Gwenn’s Bakery cookbook.
Ingredients for 24 pieces:
125 grams butter or margarine, room temperature
160 grams flour (or whole wheat flour)
8 grams baking powder
125 grams sugar
25 gram honey
1 tea spoon cacao powder (or the zest of 1 lemon if you’re making regular madeleines)
Madeleine baking tin
Optionally: piping bag with round mouth
Sift the flour with the baking powder. Mix the eggs with the sugar and honey until you have a foamy substance. Mix the cacao and a bit of salt in, and add the flour mixture as well. Add the soft butter or margarine to the batter. Cover the bowl and let it rest for at least two hours in the fridge.
Preheat the oven to 230° Celsius and grease the Madeleine tin. Spoon the batter in the shapes or use the spuitzak. Fill them for 3/4. Put the tin in the fridge for 15 more minutes.
Put the tray in the oven and lower the temperature to 200°C. Lower the temperature to 170°C after 3 minutes of baking. Bake them for 7-10 minutes longer untill they have a nice and round belly.