Chocolate Madeleines

Recipe by Grace Lynn
READY IN: 35mins




  • Sift together the flour, cocoa and salt.
  • Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
  • Fold in the flour, then the melted butter.
  • Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
  • Refrigerate the filled madeleine pans and the remaining batter for one hour.
  • Heat oven to 425 degrees.
  • Bake the madeleines just until they are firm and puffed, about 7 minutes.
  • Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
  • The madeleines are best when eaten slightly warm or at room temperature the same day they are made.