Chocolate lovers are huge in number and so are the chocolate recipes. Being a chocolate lover, I keep trying chocolate recipes and Dark chocolate Madeleines are one of my favorites. When something is yummy, it has to turn out to be your favorite right? These shell shaped sponge cakes are absolutely appetizing!
You won’t believe me if I say I had to bake Dark Chocolate Madeleines for my impeccable love for the molds. As your experience grows in baking, it becomes a hobby to collect the various types of molds. It not only enhances your baking skills, but good for photography as well. Oh well, you all know my passion towards food styling and photography.
Let us now Dig into the history of Madeleines. It was born in France in a royal family. In 1755, Madeleine Palmier prepared this unique bake for Louis XV, son-in-law of duke and he was very impressed by this. Soon his wife introduced it to the royal court and it gained popularity in no time. If you go bakery hopping in France, you can find it almost everywhere and people over there are head over heels for this beauty.
This is my 2nd entry for Bake-A-Thon 2019! Check below the recipe, to know what it is and who else is participating with me.
Here are few other Christmas Bakes:
- Gingerbread Cookies
- Rich Plum Cookies
- Linzer Cookies
- Strawberry Cupcakes
- Skillet Chocolate Chip Cookies
Dark chocolate Madeleines are tasty to have just plain. But, it can be prepared in another way – which is chocolate dipped for extra strong flavor. These elegant, easy, light spongy cakes can be preserved very well for a few days in a container. Christmas is on its way. Why not bake these dark chocolate Madeleine this Christmas and make it more special. Time to see the preparation.
Dark Chocolate Madeleines
- 113 g (1/2 cup) Unsalted Butter
- 120 g (1/3 + 1/3 cup) Castor Sugar
- 113 g Dark Chocolate
- 3 Eggs
- 1/2 tsp Vanilla Essence
- 3 Eggs
- 130 g (1 cup) All Purpose Flour/Maida
- 1/2 tsp Baking Powder
- pinch of Salt
- Preheat the oven to 200 c for 10 min. Prepare a madeleine pan by applying butter.
- Using an electric beater, cream butter and sugar on high speed.
- Add in melted chocolate and vanilla.
- On low speed, add in eggs one by one until all eggs are done.
- Beat for 3-4 minutes till batter turns light and pale.
- Fold in flour and baking powder gently.
- Now prepare the pan, dusting flour and tap the excess flour out.
- Using a spoon, pour batter in the molds.
- Bake for 10-15 minutes, until toothpick inserted comes out clean.
- Deep it in melted chocolate and top with cashews if needed.
A quick question. How many cake and cookie molds do you own? Do you feel proud whenever you buy new molds like I do? Comment below and let me know if it is just me who feels that or you are in my squad too!
Check out the other bloggers doing this Bake-a-thon 2019