Chilli Chocolate Madeleines
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These chilli chocolate madeleines are my favorite way to impress guests without spending hours in the kitchen. The combination of rich cocoa and spicy heat creates an addictive treat that feels fancy but comes together in just 45 minutes total. What I love most is that chilli flakes offer real anti inflammatory benefits while adding complexity to the chocolate flavor. The recipe uses simple pantry staples you probably already have at home, making it budget friendly and wonderfully straightforward. Each delicate madeleine emerges from the oven with a tender crumb and a subtle kick that keeps people reaching for more.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 120 gunsalted butter
- 4large eggs
- 1 mlvanilla extract
- 20 gchilli flakes
- 150 gsemi-sweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to avoid lumps.
- 3
In a large bowl, use an electric mixer to beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature eggs for a lighter texture.
- 4
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir well to ensure the chocolate is fully incorporated.
- 5
Add the melted chocolate to the butter mixture, then stir in the vanilla extract and chilli flakes.
Tip: Adjust the heat level to your liking by adding more or less chilli flakes.
- 6
Gradually add the dry ingredients to the chocolate mixture, beating until just combined.
Tip: Don't overmix to avoid dense cakes.
- 7
Divide the batter evenly between 12 madeleine molds. Smooth the tops and tap the molds gently to remove any air bubbles.
Tip: Make sure to grease the molds first for easy removal.
- 8
Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Tip: Don't overbake for a moist and tender crumb.
- 9
Remove from the oven and let cool in the molds for 5 minutes.
Tip: Invert onto a wire rack to cool completely.
- 10
Serve and enjoy!
Tip: Store in an airtight container at room temperature for up to 3 days.
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