Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Spicy Chocolate Madeleines – Buttery Sponge Cakes

Spicy Chocolate Madeleines

Buttery little sponge cakes with a nice hit of cocoa and a little chilli warmth. Best of all, they aren’t overly sweet. Next time you have unexpected guests, whip out your madeleine mould and bake them a batch of spicy chocolate madeleines.

The good folk at work gave me a voucher for a local kitchen shop for my birthday last year. It took me a while, but I finally spent it – on some silicone Madeleine moulds. Not only have I never made Madeleines before, but I don’t remember ever having eaten one either.

Spicy Chocolate Madeleines

So, it really is time to bake up some madeleines. I wasn’t entirely sure what they’re meant to be like, so I placed my faith in Dan Lepard. In fact I based my recipe on his Madeleines de Commercy from Short and Sweet. I used my usual half wholemeal, half white flour mix and substituted the vanilla extract for my homemade chocolate extract. Oh and I mustn’t forget the crucial bit, I swapped some of the flour for cocoa.

These spicy chocolate madeleines are actually quite similar to my recipe for chilli chocolate madeleines. But there are differences. These ones don’t contain honey. Nor have I made them with chilli flavoured drinking chocolate. So take your pick as to which you think you might prefer.

It’s always best to eat madeleines on the day of baking and these spicy chocolate madeleines are no different. Though they will keep for a few days in an air tight tin. You can always freeze any surplus madeleines. They’ll be fine in the freezer for a couple of months. Alternatively use them, as I have here, in a trifle.

Hooray, my first Madeleines were a success. They turned out well, had the classic shell like shape and looked pretty. They tasted buttery, had a nice hit of cocoa and chilli and weren’t too sweet. I have no idea what the texture is meant to be like, but these are light and spongy. Unlike Proust, they didn’t take me back to my youth, but these easy jam tarts did, vraiment.

Spicy chocolate madeleines are perfect for surprise visitors as they take thirty minutes or less from start to finish.

Other Chilli Chocolate Bakes You Might Like

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Spicy Chocolate Madeleines. PIN IT.

Spicy Chocolate Madeleines

Spicy Chocolate Madeleines – The Recipe

Spicy Chocolate Madeleines
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5 from 1 vote

Spicy Chocolate Madeleines

Buttery little sponge cakes with a nice hit of cocoa and a little chilli warmth. Best of all, you can whip up a batch in a flash and they aren't overly sweet.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Afternoon Tea, Snack
Cuisine: French
Keyword: chillies, cocoa, madeleines, mini cakes, quick
Servings: 18 madeleines
Calories: 74kcal


  • 75 g unsalted butter
  • 2 large eggs (I used duck eggs)
  • 75 g golden caster sugar
  • 90 g flour (half wholemeal spelt, half white spelt)
  • 10 g cocoa
  • ¼ tsp cayenne
  • ½ tsp bicarbonate of soda
  • 2 tsp chocolate extract (I used homemade)


  • Melt the butter gently in a small pan then set aside to cool.
  • In a large bowl, whisk the eggs and sugar together for longer than you’d expect, using electric beaters. Whisk until the mixture has trebled in volume and is pale and thick.
  • Sift in the flour and other dry ingredients.
  • Fold into the egg mixture as gently as possible trying not to lose too much air.
  • Pour the butter in down one side of the bowl and carefully fold this in together with 2 tsp chocolate extract until just incorporated.
  • Place a tbsp of the mixture into each of 18 greased madeleine moulds.
  • Bake for 10 minutes at 200℃ (400℉, Gas 6) until well risen and firm to the touch.
  • Turn out onto a wire rack to cool.


If you don’t have any madeleine moulds, you can use muffin holes instead. You might need to bake them for an extra two minutes though as they will be a bit deeper.
Best eaten on the day of making, though will keep for a few days in an air tight tin.
Perfect for surprise visitors as they take 30 minutes or less from start to finish.
You can freeze surplus madeleines or use them in a trifle.
Please note: calories and other nutritional information are per pancake. They're approximate and will depend on exact ingredients used. Sticky blood orange not included.


Calories: 74kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Calcium: 4mg | Iron: 1mg


  1. Angie's Recipes

    7th February 2013 at 8:31 am

    What an unique madeleines recipe! Can’t wait to try it!

    • Choclette

      8th February 2013 at 3:15 pm

      Thanks Angie. I’m a bit of a chilli fiend and especially like it combined with chocolate 🙂

  2. Feisty Tapas

    7th February 2013 at 10:27 am

    Oh wow, they look fantastic, I’m not very brave with baking but these do look easy.

    • Choclette

      8th February 2013 at 3:16 pm

      Thank you. Yes, they weren’t at all hard to make and well worth the effort.

  3. A.L.M.

    7th February 2013 at 12:03 pm

    This comment has been removed by a blog administrator.

  4. Susan Lindquist

    7th February 2013 at 1:48 pm

    Perfect looking! Love the chocolate and chili combo … very ‘Chocolat’

    • Choclette

      9th February 2013 at 5:46 pm

      Can’t help myself Susan, it’s one of my favourite combinations 🙂

  5. Katharine

    7th February 2013 at 2:05 pm

    Beautiful, elegant madeleines – they look so light too, perfect!

    • Choclette

      9th February 2013 at 8:47 pm

      Thank you Katharine. I think I;m going to have to do some more experimenting with madeleines.

  6. Foodycat

    7th February 2013 at 2:53 pm

    They look perfect! I was given a madeleine tin years ago and I have never used it.

    • Choclette

      9th February 2013 at 8:52 pm

      Now that is truly shocking 😉

  7. belleau kitchen

    7th February 2013 at 4:13 pm

    they look perfect and the way you’ve described them are, I think, exactly how a madeleine should be… beautiful!

    • Choclette

      9th February 2013 at 8:53 pm

      Thank you Dom *breathes a huge sigh of relief* 🙂

  8. Jill @ MadAboutMacarons

    7th February 2013 at 5:10 pm

    I love how you’ve Chocletted them to the full and with the chilli, too. Fabulous!

    • Choclette

      9th February 2013 at 8:55 pm

      Well Jill, I guess I could have really pulled the boat out and dipped them in chocolate too 😉

  9. Kate@whatkatebaked

    7th February 2013 at 7:39 pm

    Whata thoughtful and kind gift and a great piece of kit to be spending it on! Lovely, lovely sounding madeleines!

    • Choclette

      13th February 2013 at 2:02 pm

      Thanks Kate, I really must get it out and use it again 🙂

  10. Alida

    7th February 2013 at 8:45 pm

    They look gorgeous Choclette. Elegant and inviting. Adding chilly is very exotic! Very nice.

    • Choclette

      13th February 2013 at 2:03 pm

      Thanks Alida, I’m a little bit addicted to chilli 😉

  11. Janice Pattie

    7th February 2013 at 10:32 pm

    I love madeleines and I also have a silicon mould, should really use it more.

  12. underthebluegumtree

    8th February 2013 at 3:20 pm

    They look fabulous. I really must buy myself a madeleine tray as I have so many recipes for them that I have never tried.

    • Choclette

      13th February 2013 at 2:04 pm

      Well worth getting as they are something fairly impressive you can whip up at short notice and they take virtually no time to cook.

  13. Angela Darroch

    8th February 2013 at 6:42 pm

    These look so perfect and I love the addition of chilli.

    • Choclette

      13th February 2013 at 2:06 pm

      Thanks Angela – I have been know to sneak chilli into all sorts of thing 😉

  14. Nutritious Deliciousness

    9th February 2013 at 7:30 pm

    I really want to taste these!! Choc and chilli love love love!

    • Choclette

      13th February 2013 at 2:07 pm

      Yay, another chilli chocolate lover 😀

  15. Gloria

    9th February 2013 at 11:48 pm

    love these madeleines!!

    • Choclette

      13th February 2013 at 2:08 pm

      Thank you Gloria, Madeleines make perfect little cakes.

  16. Kim Carberry

    10th February 2013 at 6:52 pm

    WOW!! They look fantasic!! Bet they taste lovely too 🙂

    • Choclette

      13th February 2013 at 2:09 pm

      Thanks Kim – modesty forbids me to say how lovely they tasted 😉

  17. Phil in the Kitchen

    12th February 2013 at 11:05 pm

    I do love a madeleine and not just because it makes me feel Proustian. Mind you, Proust probably wouldn’t approve of chilli but I definitely would. Lovely idea.

    • Choclette

      13th February 2013 at 2:10 pm

      Haha Phil, you’re absolutely right, he wouldn’t have approved at all.

  18. Janice Pattie

    17th February 2013 at 10:02 pm

    an excellent choice, did you see Michel Roux Jnr and Mary Berry making madeleines on Food and Drink last week?

  19. Lucy Taylor

    22nd February 2013 at 4:35 pm

    wow they look perfect 🙂 will you be experimenting with more madeleines in the future?

  20. JaynesDen

    12th March 2013 at 11:12 am

    These look gorgeous. A recipe to try out sometime soon.

  21. Dee Johnson

    23rd March 2013 at 7:27 pm

    I made two cakes today, a Victoria sponge and a chocolate cake with cream filling. I would have loved to have tried these too they look lovely.

  22. Chloe Edges

    26th February 2020 at 12:07 pm

    I don’t think I’ve ever eaten a Madeline either! I would very happily start with these, I love the addition of chili to chocolate!

    • Choclette

      26th February 2020 at 1:27 pm

      I did buy a pack of them recently from a supermarket, but I wasn’t super impressed. Suspect they’re no more the real thing than most other commercial cakes are.


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