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Description: Not too sweet and a little dry, these madeleines are amazing for dunking in your tea or coffee! These mini seashell cakes are sure to bring some delight in for a chocolate lover like me, so why not try out this recipe adapted from @bakerbynature

Servings 28


  • 3/4 cup unsalted butter
  • 1 tbsp oil
  • 170 grams 60% cocoa chocolate, chopped
  • 150 grams plain flour
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • Pinch of salt
  • 1/4 tsp espresso powder
  • 1/8 tsp ground cinnamon
  • 4 large eggs plus 1 egg yolk
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, firmly packed
  • 2 tsp vanilla extract
  • 2 tbsp freshly brewed hot coffee


  • Melt the butter in a saucepan over low-medium heat until it becomes foamy with a rich amber color. Remove from heat immediately and transfer into another bowl. Mix in oil and set aside.
  • Melt the chocolate in the microwave on low power in 15 sec increments, stirring every time until completely smooth. Set aside.
  • Combine all the dry ingredients and set aside.
  • Beat the eggs and yolk with an electric whisker until smooth & gradually add both sugars and continue beating until mixture is pale and fluffy, about 3 to 4 minutes.
  • Fold in the combined dry mix in three additions, stirring with a spatula at the same time. Now fold in the melted butter mixture and vanilla, mixing just until combined. Lastly fold in the chocolate and combine. Do not overmix.
  • Pour in the hot coffee and let it sit, untouched, for 30 seconds. Then stir until just combined. Let the batter set for 15 mins. Meanwhile, preheat the oven to 220C & spray two madeleine pans with baking spray.
  • Once the batter is ready, place 1 tbsp of batter in the center of each mold. Bake, one pan at a time, for 8 to 10 minutes, and the madeleines have a dome in the centre. Transfer the madeleines quickly on a cooling rack to avoid dryness. Cool for a few minutes if dipping in melted chocolate.
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