Dark Chocolate Madeleines

Yes, I know… I’ve been slackin lately with my blogging. I have good reason, though! I spent the weekend up in Tallahassee with the folks. That is where I’m from and where all of my family still lives. I ate like a piglet all weekend and have had my quota of fried food for the rest of the year. My mom and I spent several hours on Friday making egg rolls. We had guests coming, and were running late so it was just like an episode of Iron Chef. Well, except we had no bizarre ingredients like black chickens. Anyone ever see a black chicken? Looks like its rotten… or perhaps was a heavy smoker during its life. Even the bones are black… blechhh!! Anyway, I digress… I had a fabulous time in Tallahassee, hanging out my family.

Also, one my dearest friends had a baby yesterday! Stephan took his professional camera to the hospital and took pictures of Baby Brock Anthony when he was just an hour old. You can see the documentary style newborn pictures here. Instead of taking a balloon that said “ITS A BOY” he stopped at Cheesecake Factory and bought Godiva cheesecake for the new mommy. Didn’t I say recently he was a good man? Well he is! Kristine (the mama) is a huge fan of chocolate and I think she will love these Dark Chocolate Madeleines from The Essential Baker by Carole Bloom. They are so chocolaty, they are almost brownie like. I’m sure the purists out there will frown upon these, but they are so tasty… I don’t even care!

Dark Chocolate Madeleines Recipe

3 oz bittersweet chocolate, chopped
3 oz butter, cut into small pieces
1 tsp pure vanilla extract
2 large eggs, at room temp
1/2 c superfine sugar
1/2 c all purpose flour
1/4 tsp salt

1. Preheat oven to 350 degrees. Generously butter your Madeleine Molds or mini-muffin pans with melted butter. I like to use a folded paper towel or a pastry brush.

2. Place the chocolate and butter together in a small glass bowl and microwave on high for 30 second intervals. Stir often with a rubber spatula to help melt evenly. You can also do this over a double-boiler. Add the vanilla and stir well.

3. Place the eggs in the bowl of an electric stand mixer and using the whisk attachment, whip about 1 minute until frothy. Add the sugar and continue whipping until the mixture is very thick and pale colored, about 5 minutes.

4. Sift the flour and stir in the salt. With the mixer speed on low, add the flour mixture to the egg mixture in 3 stages, blending well after each addition. Stop and scrape down the bowl. The mixture should be smooth.

5. Pour the chocolate and butter mixture into the bowl and blend in thoroughly. Pour the batter into a liquid measuring cup. Pour the batter slowly into each cavity of the madeleine molds, filling them 3/4 full. Place each madeleine pan on a baking sheet.

6. Bake for 7 minutes, and then turn the pans and bake for another 6-7 minutes, until the tops spring back lightly when touched. Remove from the oven and turn pan upside down over cooling racks and shake gently to release the madeleines from the molds. Cool completely and dust with powdered sugar.

Note: You can also drizzle the cooled Madeleines with melted dark chocolate.


No Comments

  • Stephanie 10 YEARS AGO

    I love Carole Bloom’s book! I recently made these madeleines and agree with you completely about the taste. They definitely are more brownie-ish than your typical madeliene but still good!

  • VeggieGirl 10 YEARS AGO

    No worries about not blogging too recently – you were busy!! And having fun :0)

    Mmm, madeleines!! Classic cookie.

  • Amanda 10 YEARS AGO

    nothing says congrats like a cheesecake!! and these madeleines look like something I’d enjoy. Normally madeleines bore me, but your chocolate ones are perfect.

  • brilynn 10 YEARS AGO

    You can’t go wrong with anything that’s brownie-like!

    And yes, black chickens are creepy looking… even though they basically taste exactly the same it’s hard to get past their looks.

  • Jescel 10 YEARS AGO

    never mind the purists..the important thing is that it tastes good and you enjoy your food!

  • Dana McCauley 10 YEARS AGO

    I was sold as soon as you said “brownie like”. I didn’t just have a baby but I look like I did. Is that good enough to get you to make some for me, too?

  • Christina 10 YEARS AGO

    Your madeleines look amazing, and the thought of a fudgy madeleine is making me hungry for a snack!

    I’ve never seen a black chicken, but I think I saw a black squirrel while running once. Weird!

  • Pam Arendall-Arnais 10 YEARS AGO

    Wow…these look really easy! I made a peach cobbler over the weekend for the guys at the fire house and it turned out bad – the pastry stuck to the bottom of the pan. The cobbler part was decent though. Maybe next time I’ll make this instead.

    I saw the iron chef episode with the blue foot chicken…bleah. Strange eats they have on that show.

  • farida 10 YEARS AGO

    Wow, I have never seen chocolate madelines before ! Yours look so good!

  • Inna 10 YEARS AGO

    Your madelines came out gorgeous! I hadn’t even thought of making chocolate ones before I saw your post…definitely something to consider…

  • Mrs Ergül 10 YEARS AGO

    A brownie-ish madeleines! Sounds good!

  • kj 10 YEARS AGO

    chocolate madelines…fantastic!!!

  • peabody 10 YEARS AGO

    Ah yes, but have you ever eaten black chicken…that’s an experience.
    Madelines look great.

  • Patricia Scarpin 10 YEARS AGO

    I made these last December for a friend and she talks about them to this day.
    Your madeleines are absolutely gorgeous, Candace! I feel like making this recipe again.

  • TaratheFoodie 10 YEARS AGO

    I’m such a choco-holic, so those madeleines look just PERFECT to me. So good…

    And yes, I saw the Iron Chef episode with the black chicken. I too was horrified by its appearance. Ick… I think I’ll pass.

    I LOVE cooking in my kitchen while watching Iron Chef – it makes the whole cooking experience so much more exciting and I find myself to be way more creative with what I’m making when it’s on. I think the Iron Chef’s creativity and skill transfers over to me via osmosis or something.

  • TaratheFoodie 10 YEARS AGO

    Ok, I just did a search through your blog to try and find an egg roll recipe and uh… there wasn’t one! Ummmm… could ya share please? Pretty please? I SO want a good authentic egg roll recipe. Thanks!

  • snooky doodle 10 YEARS AGO

    Really nice photos and presentaion.

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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