Spicy Chocolate Madeleines – Buttery Sponge Cakes
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
- Chilli chocolate chip friands
- Chilli chocolate cupcakes
- Chocolate chilli cake
- Corn chilli chocolate muffins
- Peanut butter chilli chocolate chip cookies
- Chilli chocolate mincemeat slice
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these spicy chocolate madeleines, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Spicy Chocolate Madeleines. PIN IT.
Spicy Chocolate Madeleines – The Recipe
Spicy Chocolate Madeleines
- 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.