Ingredients
Method
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, beat the eggs and sugar with a whisk or mixer until pale and thick, about 3–4 minutes. Stir in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until just combined. Pour in the melted butter and fold until smooth.
- Cover the batter and refrigerate for 1 hour to help develop the signature hump.
- Preheat the oven to 375°F (190°C). Grease and lightly flour a madeleine pan.
- Spoon the batter into the madeleine molds, filling each about 3/4 full.
- Bake for 10–12 minutes, or until the madeleines spring back when lightly touched.
- Allow to cool slightly before removing from the pan. Dust with powdered sugar before serving if desired.
Notes
Chilling the batter is key to achieving the classic madeleine hump. For extra decadence, dip the cooled madeleines in melted chocolate.
Nutrition Information
- Calories: 95
- Total Fat: 5.2g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Cholesterol: 42mg
- Sodium: 85mg
- Total Carbohydrates: 11.8g
- Dietary Fiber: 0.8g
- Total Sugars: 6.2g
- Added Sugars: 5.5g
- Protein: 2.1g
- Vitamin A: 4% DV