Chocolate Moist Madeleines

Chocolate Moist Madeleines Recipe from France | Ingredients: Cocoa, Eggs, Vanilla Extract, Flour, and Butter

Region / culture: France | Preparation time: 20 minutes | Cooking time: 10-12 minutes | Servings: 24 madeleines

Introduction

Chocolate Moist Madeleines are a delightful and decadent treat that are perfect for any occasion. These small, shell-shaped cakes are moist, rich, and bursting with chocolate flavor. They are sure to impress your guests and satisfy your sweet tooth.

History

Madeleines are a traditional French pastry that have been enjoyed for centuries. The exact origins of the madeleine are unclear, but they are believed to have been created in the Lorraine region of France. These small cakes are named after a young girl named Madeleine, who is said to have baked them for King Louis XV. Over the years, madeleines have become a popular dessert all over the world, with many different variations and flavors.

Ingredients

3 tbsp (plus 1.5 tsp) unsweetened cocoa (Dutch processed)
3 tbsp boiling water
3 large eggs
1.5 tsp pure vanilla extract
1.25 cups sifted cake flour (sift into cup and level off)
0.75 cups (plus 2 tbsp) sugar
0.75 tsp baking powder
0.25 tsp salt
13 tbsp unsalted butter (softened)

Syrup

2 tbsp sugar
0.25 cups water
1 tbsp kahlúa

How to prepare

Preheat the oven to 350°F (177°C). Place 2 oven racks in the upper and lower thirds of the oven.
In a medium mixing bowl, whisk together cocoa and water until smooth.
Allow the mixture to cool to room temperature, then lightly whisk in the eggs and vanilla extract.
In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
Add half of the chocolate mixture and the butter to the dry ingredients.
Mix on low speed until the dry ingredients are moistened.
On medium speed (high speed if using a hand-held mixer), beat for 1 minute to aerate and develop the structure.
Scrape the sides of the bowl.
Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
Scrape the sides of the bowl.
Scrape the batter into a reclosable gallon-size freezer bag, close it securely, and cut off a small piece from one corner.
Pipe the batter into the buttered molds, filling them not quite full.
Leave the remaining batter in the bag, refrigerated, for the following batches.
Bake for 10 to 12 minutes or until a tester inserted in the center comes out clean and the madeleines spring back when pressed lightly in the centers.
For even baking, rotate the molds from top to bottom and front to back halfway through the baking time.
Unmold the madeleines onto wire racks to cool completely.

Optional

If desired, these madeleines may be brushed with a Kahlúa syrup made as follows:
In a small pan, stir together the sugar and water.
Bring to a full rolling boil.
Cover immediately and remove the pan from the heat.
When cool, swirl in the Kahlúa.
If desired, brush the madeleines on both sides with the syrup.
Wrap each one separately in plastic wrap.

Variations

Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Substitute the Kahlúa syrup with a different flavored syrup, such as raspberry or orange.
Dip the madeleines in melted chocolate for an extra indulgent treat.

Notes

If you do not have enough madeleine molds to bake all the batter at one time, store the batter in the refrigerator and bake it in batches. Rinse out the molds after each batch and butter them.
If you are planning to use the madeleines to dunk, omit the syrup; madeleines should be a little dry so that they act like sponges.
The syrup helps to preserve the moistness and will greatly extend their keeping qualities, which is helpful if you are planning to give them as gifts.
For the most attractive appearance, store them without the syrup and brush on the syrup a day or so before you plan to serve them.
Store in an airtight container at room temperature, or in the refrigerator or freezer.
If you are planning the eat them the same day or the next, omit the syrup or use only a sprinkle of Kahlúa. The subtle coffee flavor accentuates the chocolate.
Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2 weeks refrigerated; 3 months frozen.

Cooking Tips & Tricks

Be sure to properly sift the cake flour to ensure a light and airy texture in the madeleines.

- Use high-quality cocoa powder for the best chocolate flavor.

- Allow the batter to rest in the refrigerator before baking to help the madeleines rise properly.

- Be careful not to overmix the batter, as this can result in tough madeleines.

- Brushing the madeleines with a Kahlúa syrup adds an extra layer of flavor and moisture.

Serving Suggestions

Serve Chocolate Moist Madeleines with a dusting of powdered sugar or a dollop of whipped cream for a decadent dessert. They pair well with a cup of hot coffee or tea.

Cooking Techniques

The key to making perfect Chocolate Moist Madeleines is to properly aerate the batter and bake them until they are just set. Be sure to follow the instructions for mixing and baking carefully to achieve the best results.

Ingredient Substitutions

If you don't have cake flour, you can substitute with all-purpose flour, but the texture may be slightly different. You can also use regular cocoa powder instead of Dutch processed cocoa for a slightly different flavor.

Make Ahead Tips

You can prepare the batter for Chocolate Moist Madeleines ahead of time and refrigerate it for up to 24 hours before baking. This allows the flavors to develop and the madeleines to rise properly.

Presentation Ideas

Serve Chocolate Moist Madeleines on a decorative platter or cake stand for a beautiful presentation. Dust them with powdered sugar or drizzle with melted chocolate for an elegant touch.

Pairing Recommendations

Chocolate Moist Madeleines pair well with a variety of beverages, including coffee, tea, or a glass of milk. They also go well with fresh fruit or a scoop of ice cream for a delicious dessert.

Storage and Reheating Instructions

Store leftover Chocolate Moist Madeleines in an airtight container at room temperature for up to 3 days. To reheat, place them in a 300°F (150°C) oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Chocolate Moist Madeleines contains approximately 200 calories.

Carbohydrates

Each serving of Chocolate Moist Madeleines contains approximately 20 grams of carbohydrates.

Fats

Each serving of Chocolate Moist Madeleines contains approximately 12 grams of fats.

Proteins

Each serving of Chocolate Moist Madeleines contains approximately 2 grams of proteins.

Vitamins and minerals

Chocolate Moist Madeleines are not a significant source of vitamins and minerals.

Alergens

Chocolate Moist Madeleines contain eggs, dairy, and gluten.

Summary

Chocolate Moist Madeleines are a delicious treat that are relatively low in protein and high in fats and carbohydrates. They are best enjoyed in moderation as a special indulgence.

Summary

Chocolate Moist Madeleines are a delightful and indulgent treat that are perfect for any occasion. With their rich chocolate flavor and moist texture, they are sure to be a hit with your family and friends. Enjoy these delicious madeleines as a special dessert or snack anytime you're craving something sweet.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Chocolate Moist Madeleines. It was a hot summer day and I was visiting my dear friend Margaret for afternoon tea. As soon as I walked into her kitchen, I was greeted by the most heavenly aroma of chocolate and butter. Margaret was busy pulling a tray of golden-brown madeleines out of the oven, and I couldn't help but be drawn to them.

"Oh, Helen, you simply must try one of these madeleines," Margaret exclaimed, her eyes twinkling with excitement. "They are a family recipe passed down through generations. My great-grandmother used to make them for special occasions, and now I make them for my grandchildren."

I eagerly accepted the offer and took a bite of the delicate cake. The texture was incredibly moist and the chocolate flavor was rich and decadent. It was unlike any madeleine I had ever tasted before. I knew right then and there that I had to learn how to make these myself.

Margaret saw the look of wonder on my face and smiled knowingly. "Would you like the recipe, dear?" she asked. "I'd be happy to share it with you."

I couldn't say yes fast enough. Margaret handed me a weathered old recipe card, yellowed with age and covered in splatters of chocolate batter. I devoured every word, committing the ingredients and instructions to memory.

Over the following weeks, I practiced making the Chocolate Moist Madeleines in my own kitchen. I tweaked the recipe here and there, adding a pinch of salt or a splash of vanilla extract to enhance the flavors. Each batch came out better than the last, and soon I had perfected my own version of Margaret's beloved recipe.

I shared my Chocolate Moist Madeleines with friends and family, and they were met with rave reviews. Everyone marveled at how moist and flavorful they were, just like Margaret's. I felt a sense of pride knowing that I had mastered a recipe that had been passed down through generations.

As the years went by, I continued to make the Chocolate Moist Madeleines for every special occasion. Birthdays, holidays, and family gatherings all called for a tray of these delectable treats. They became a staple in my household, just as they had been in Margaret's.

But the true test came when my own grandchildren came to visit. I remember the look of excitement on their faces as they walked into my kitchen and were greeted by the same heavenly aroma that had captivated me all those years ago. I pulled a fresh batch of Chocolate Moist Madeleines out of the oven and watched as their eyes lit up with delight.

"Grandma, these are amazing!" my granddaughter exclaimed, her mouth full of chocolatey goodness. "Can you teach me how to make them?"

And so, just like Margaret had done for me, I passed down the recipe for Chocolate Moist Madeleines to the next generation. I taught my grandchildren the secret ingredients and special techniques that made these madeleines so special. They eagerly watched and learned, their faces filled with joy and anticipation.

As I watched my grandchildren bake their own Chocolate Moist Madeleines, I couldn't help but feel a sense of fulfillment. This recipe had brought so much joy and happiness to my life, and now it was doing the same for my grandchildren. I knew that this tradition would continue for years to come, passed down from one generation to the next.

And so, as I sit here reminiscing about the first time I laid eyes on the recipe for Chocolate Moist Madeleines, I can't help but feel grateful. Grateful for Margaret's generosity in sharing her family recipe, and grateful for the memories and moments that this recipe has brought to my life. It truly is a recipe worth cherishing, and one that I will continue to pass down for generations to come.