Chocolate Madeleines (Edit recipe)

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Soft pillowy mini cakes of flavor await you from the very first bite. A chocolate version because the love of chocolate runs deep here! The reason these mini cakes are so appealing for us is because they look like little sea shells. Shells remind us of the beach, our families “happy place”. If the regions where these cookies originated in France have beaches, we’d be even more smitten with their cuteness! To go with the shell theme, adding a sprinkle of coconut and kosher sea salt seemed the obvious thing to do. Don’t like coconut, try some finely chopped pistachios instead, which would also add a lovely texture. These little cakes of deliciousness do take a bit more time to make then your standard cupcake, but the wow factor and texture are worth the effort

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PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 18

Ingredients

madeleines

.5 cup Salted Butter, can sub ghee
4 oz Dark Chocolate, roughly chopped
.75 cup Maple Sugar, can sub granulated sugar
3 whole Eggs, room temperature
.75 cup Cassava Flour
2 Tbsp Cocoa Powder
.5 tsp Baking Powder
.25 tsp Kosher Salt
1 tsp Pure Vanilla Extract

chocolate coating

5 oz Dark Chocolate, roughly chopped
2 Tbsp shredded Coconut, finely shredded, unsweetened

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 385°
Melt butter and cool slightly. In a separate pan, melt chocolate, cool slightly.
In a medium bowl, add sugar and eggs. Whip until lighter in color, 3-4 minutes.
Sift dry ingredients into the whipped egg/sugar mixture in 3 intervals. Mix slowly after each addition until well combined.
Add vanilla and butter to melted chocolate, whisk to combine and pour into the egg mixture down the side of the bowl, mix slowly, until all chocolate is added. Fully combine.
Brush madeleine pan(s) with melted butter (use residual butter in the pan it was melted in) – fill each madeleine shell with a heaping tablespoon of batter. You should get 18-20 cookies.
Place pans in the oven and bake for 3 minutes at 385° then REDUCE OVEN TEMP to 350° and bake for 7-9 minutes or until center springs back when lightly touched.
Remove from the oven and turn out onto a cooling rack. If you only have one pan, repeat with remaining batter, this time spreading out the batter slightly as it tends to thicken up as the first batch cooks.
Once cookies are cooled – prepare chocolate coating by melting chocolate, cool slightly then dip scalloped edge of cookie and place on cooling rack. Once slightly set, sprinkle with coconut if using.

Notes

You will need a Madeleine pan, which are found online most easily, as most store don't typically carry them. They are a fun pan and gratefully don't take much room to store!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	5 g
Carbohydrates:	11 g
Protein:	0 g
Cholesterol:	13 g
Sodium:	78 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.