Salted Chocolate Madeleines
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These little French cakes have completely stolen my heart, and I think they'll steal yours too. Rich dark chocolate meets a delicate, buttery crumb, all finished with a surprising sprinkle of flaky sea salt that just elevates everything. The best part? They come together in under an hour, making them perfect for when you want something fancy without the fuss. Dark chocolate is packed with antioxidants, so you can feel good about indulging in these treats. Whether you're baking for yourself or impressing guests, these madeleines deliver pure elegance with minimal effort.
Ella x
Ingredients
- 250butter
- 200caster sugar
- 3large eggs
- 150unsalted dark chocolate
- 200all-purpose flour(sifted)
- 5salt
- 5flaky sea salt
- 50milk powder
- 25cocoa powder
- 2 mLvanilla extract
- 10espresso powder
- 2baking soda
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 12-cup madeleine tin with paper liners.
Tip: Optional: Dust the tin with a small amount of flour to prevent sticking.
- 2
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the caster sugar until dissolved.
Tip: Be careful not to burn the sugar.
- 3
In a separate bowl, whisk together the eggs, milk powder, and espresso powder.
Tip: Use a whisk or fork to beat until smooth.
- 4
In a large bowl, whisk together the flour, cocoa powder, and baking soda.
Tip: Sift the flour mixture to ensure even distribution.
- 5
Add the dry ingredients to the butter mixture and whisk until combined.
Tip: Do not overmix.
- 6
Stir in the chocolate until melted and smooth.
Tip: Use a spatula or spoon to scrape the sides of the bowl.
- 7
Add the egg mixture and whisk until combined.
Tip: Do not overmix.
- 8
Stir in the vanilla extract and flaky sea salt.
Tip: Fold gently to combine.
- 9
Divide the batter evenly among the madeleine cups.
Tip: Smooth the tops with a spatula or spoon.
- 10
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Rotate the tin halfway through baking.
- 11
Allow the madeleines to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let cool completely before serving.
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