Want an easy bake for a little slice of heaven to go with your afternoon cuppa? Well, I present you with the easy, delicious and fun to make, Chocolate-Dipped Chocolate Chip Madeleines with their cute big fluffy bellies.
There is something special about a French Madeleines, not only are they the only cake that you can make in the scallop-shaped moulds, I kind of like that diva attitude, but the light and buttery sweet treats instantly take me back to trips to Paris.
I also like how you can do so much with such a small and delicate cake, you can do plain, with a citrus touch, with chocolate chips, using lavender, strawberries, blueberries, honey, nuts, the list is endless. Then you can either go down the traditional route by dusting the small beauties with icing sugar or decorate them by dipping in chocolate, adding sprinkles, coconut, nuts, or even freeze-dried raspberries. I love that with madeleines there are so many possibilities.
My favourites are with chocolate of course, orange zest, blueberries, and green tea.
I’ve adapted my Chocolate-Dipped Chocolate Chip Madeleines recipe slightly from one I found on the BBC by Michel Roux Jr, this one is for classic madeleines, I just added chocolate chips, and decided to dip them in milk and white chocolate and add sprinkles.
Tips to baking the perfect madeleines
There are a few tips to getting madeleines just right, first off, you need a good madeleine pan, go for a non-stick metal pan. I have the Lakeland 12-hole madeleine tin, I love that it is thicker than most baking tins, great for me as I bake in my Aga, plus the madeleines came out of the tin easily, and it is even dishwasher safe for easy cleaning.
My second tip, take your eggs out of the fridge before you get mixing, room-temperature eggs will add more volume when beaten than cold eggs.
This is probably the most important tip – chill the batter, I’d recommend at least an hour. Unlike other cake and muffin recipes, madeleines rise better when they have a cold cake mix, apparently, the shock when they go into the hot oven helps them form the bellies.
Finally, make sure you grease the tin well, I use butter, and then lightly dust with plain flour. Trust me, you will be rewarded once they are cooled as they will pop right out of the tin.
Time To Bake – Chocolate Chip Madeleines
Prep Time: 15-20 minutes
Cooking Time: 10-14 minutes
For the madeleines mixture
For the decoration
- 100g butter, melted and cooled slightly; plus extra for greasing
- 2 eggs
- 100g plain flour; plus extra for dusting tin
- 100g caster sugar
- ¾ tsp baking powder
- 1 tsp vanilla extract
- 40g dark chocolate chips
- 150g milk chocolate, broken into pieces and melted
- 150g white chocolate, broken into pieces and melted
- Sprinkles of your choice
- In a mixing bowl, whisk together the eggs and the sugar until frothy. Lightly whisk in the melted butter and vanilla extract.
- Mix the flour and baking powder together, then sift into the bowl, mixing well.
- Stir in the chocolate chips.
- Leave to stand in the fridge for at least an hour, before pouring into the madeleine tin.
- Once your batter has chilled, preheat the oven to 200C/400F/Gas 6.
- Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
- Spoon the mixture into the holes of the tin – aim for around 2 tablespoons to each.
- Bake for 10-14 minutes, until the mixture, has risen in the middle and are lightly brown.
- Cool the madeleines in the tin for 3-4 minutes, then remove and cool completely on a wire rack.
- Melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water or in the microwave. If you do in the microwave do for 30 seconds, followed by 10-second bursts and stir regularly.
- Dip the madeleines into the melted chocolate and transfer to a parchment-lined baking sheet to sprinkle with extras. I used hundreds and thousands and chocolate sprinkles. But you could also use coconut shavings, nuts or freeze-dried raspberries, which is delicious with white chocolate.
- Allow to cool and set before serving.