Chilli Chocolate Madeleines With Salted Caramel Sauce
Soft spongy moreish madeleines flavoured with mild chilli chocolate. Even more delicious if you drizzle them with a little salted caramel sauce. But probably best if you eat them on the day you make them.
Some old friends rang the other day to say they were coming to Liskeard and could they call around for a cup of tea. Well of course. But I had no cakes or biscuits in the house. It was time to whip up a batch of something fast. Chilli chocolate madeleines it was then. Fresh from the oven, they are delicious treats indeed.
Chilli & Chocolate
Chilli & chocolate is a classic combination and one of my favourites. If you haven’t tried my chilli chocolate mincemeat yet, you’re missing a gem.
It was the first flavour that sprang to mind when my friends called, especially when I suddenly realised that I hadn’t yet decided what I was going to make for this month’s chilli themed We Should Cocoa.
I had some Steenbergs chilli drinking chocolate in stock and thought this would give a mild but obvious chilli and chocolate hit to the madeleines. A little honey to add flavour and texture and I was off.
Chilli Chocolate Madeleines
Don’t worry if you don’t have any madeleine moulds. They do give these little sponges their distinctive shell-like shape, but you can use muffin holes instead. You might need to bake them for an extra two minutes though as they will be deeper than these chilli chocolate madeleines.
Well, what a revelation. I reckon these chilli chocolate madeleines are the best I’ve yet made. The chilli iss mild enough to be enjoyed by those less hardened to its fieriness than me, but with enough presence to be felt.
I’m also pleased to note that the chocolate flavour isn’t so rich as to overwhelm these rather delicate little sponges. The honey did what I hoped it would and gives a certain plump softness to these classic French cakes.
My friends were very impressed that I’d whipped up a batch of cakes so quickly. And there was the added bonus of the house smelling delicious when they arrived.
Naughtily, I served some of them with a mixture of Cornish clotted cream and the last bit of salted caramel that was taking up space in the fridge. This sauce was sublime and I’m now keen to make another batch of salted caramel, just so I can make some more.
Other Madeleine Recipes You Might Like
- Honey madeleines with thyme and white chocolate
- Matcha green tea madeleines
- Spicy chocolate madeleines
- Vegan madeleines
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these chilli chocolate madeleines, I’d love to hear about it in the comments below. Do you have any recommendations or tips for making these cakes?
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Choclette x
Chilli Chocolate Madeleines. PIN IT.
Chilli Chocolate Madeleines
Ingredients
- 75 g unsalted butter
- 2 large eggs (I used duck eggs)
- 50 g golden caster sugar (I used cardamom sugar)
- 1 tbsp honey
- 75 g flour half wholemeal, half plain
- 20 g chilli drinking chocolate or use 15g of cocoa powder and ¼ tsp cayenne pepper.
- ½ tsp baking powder
Instructions
- Melt butter in a pan over gentle heat, then allow to cool a little.75 g unsalted butter
- Place sugar, honey and eggs into a mixing bowl then whisk until pale and thick.2 large eggs, 50 g golden caster sugar, 1 tbsp honey
- Pour the butter down the side of the bowl and fold in gently.
- Sift in the flour, baking powder and drinking chocolate and fold in lightly, but thoroughly.75 g flour, 20 g chilli drinking chocolate, ½ tsp baking powder
- Spoon the mixture into a 12 hole silicon madeleine mould or greased and floured tin moulds. Or if you don't have either of these, you can use muffin cases.
- Bake at 180℃ (350℉, Gas 4) for 10 minutes or until the cakes are well risen and firm to the touch.
- Turn out onto a wire rack to cool.
Notes
Nutrition Estimate
Linkies
These chilli chocolate madeleines are my entry to this month’s We Should Cocoa which is being hosted by the talented Shaheen of Allotment 2 Kitchen. She has chosen chilli as this month’s theme. And for those of you who may remember, yes, we have had chilli before. But it was quite some time ago and there’s plenty of room for further exploration.
The warmth of chilli in these little cakes makes them perfect for Winter Warmers, which is this month’s theme for The Biscuit Barrel over at I’d Much Rather Bake Than …
I’m also sending them off to Credit Crunch Munch which is being hosted this month by Alida over at My Little Italian Kitchen. These madeleines are very economical to make; the ingredients aren’t particularly expensive and the time needed in the oven is minimal. I also used up the last of our chilli drinking chocolate as well as my salted caramel. This challenge belongs to Camilla at Fab Food 4 All and Helen over at Fuss Free Flavours.
Cooking with Herbs is unusually taking in sugar and spice for both this month and next. Well sugar and chilli are in these spicy little madeleines, so with no further ado, I’m sending them over to Karen at Lavender and Lovage. I’m also sending these little chilli chocolate madeleines off to Lucy for #CookBlogShare over at Supergolden Bakes.
A perfect quick little treat. I’m deeply fond of a madeleine and I definitely approve of the chilli and chocolate addition. (I’m not sure that Mr Proust would feel the same way about the chilli).
Haha no Phil, I think he might be rather horrified. But in this fusion food filled world we now live in, I most certainly approve 🙂
I would have been incredibly pleased to have been served these upon my arrival at your house. I can perfectly imagine the hint of chilli going so well with the clotted cream. Thanks for sharing them with the Biscuit Barrel!
Yes Laura, warm chilli cooled by clotted cream is rather too delicious to be good for me 😉
cardamon and chilli and honey sounds like a great combination of flavours – sounds like just what you needed when old friends visited. (I have know what to make since Shaheen announced the WSC theme but it has taken me a while to make and post but will be up tomorrow – am excited that inspired more savoury chocolate cooking)
Chilli and chocolate is one of my all time favourite combinations and as you say Johanna, it lends itself very nicely to savoury cooking.
Chilli and chocolate in a madeleine! Ooo this sounds good! Perfect to keep you warm in the cold weather! and tasty too by the looks of them! #CookBlogShare
Thanks Hayley. I like the cold weather angle – a good excuse to make some more 🙂
Oh YES! Chilli in chocolate Madeleines would be totally perfect! I remember (from my pre GF days) Madeleines having a slightly firm bite to them which must work really well with these flavours. Absolutely right to add the clotted cream too……. Would have been wrong not to!
Thanks Kate. have you tried making GF madeleines? Given that they have a high proportion of egg, they should work.
Ohhhh beautiful madeleines! I love chilli and chocolate as a combination and this sounds like a fantastic little treat to go with a strong cup of coffee (or hot chocolate).
Thanks for linking to #CookBlogShare
Ooh, wish I’d thought of having one with a cup of hot chocolate Lucy – what a decadent idea.
I have never really gotten my head around Chili and Chocolate, but I have some friends who are big fans of the combination and I bet they would love these. I might just have to make these for them! Thank you for sharing your recipe!
These were actually quite milk Lisa, so you never know, might be a good starting place to get your head around them 🙂
Love madeleines, love chocolate, love chilli. These bad boys were clearly made with me in mind!
But of course Vanesther 🙂
These look wonderful Choclette. I have a madeleine pan, but I haven’t actually used it yet.
They are brilliant for producing tasty and good looking sponges when you’re in a hurry Jac.
These look beautiful and are full of wonderful good things. Chilli, chocolate and honey, how perfect. GG
Thank you GG a lovely combination indeed 🙂
they really look superb!… I have yet to invest in a madeleine tin but i’m very tempted… love that they look so angelic but they have that chilli kick!
Haha yes, elegant French fancies – beware! No go get yourself a madeleine mould.
Madeleines are so yummy and yours look cute too!!
xox
Thank you Manu 🙂
These look lovely, I’m hosting a tea party on Saturday so might give these a try 🙂
Thanks Gem. I often serve madeleines at tea parties – they look pretty as well as tasting rather good.
Inventive and clever, these sound delicious. Sometimes, your mind can go into overdrive when you’re faced with a challenge. Well done.
Thanks Francene 🙂
These Madeleine’s sound lovely, I’d be happy tucking into more than one 🙂 the clotted cream and salted caramel sound very decadent.
Thanks Shaheen, they are very light sponges, so it’s quite easy to eat more than one 😉
Oh my goodness – I was drooling over these wonderful madeleines before I even got to the bit about clotted cream and salted caramel! I’ll probably be dreaming about these tonight…
Haha, Katherine, I can think of worse things to dream about 😉
Chilly and chocolate sounds really exciting! I have never made madeleines and I have only bought them in shops. I like their delicate soft sponge and I would like them even more with chocolate on top. I need to get those molds too!
Thanks for entering #CreditCrunchMunch. I love hosting! x
Yes it can be fun hosting these events and seeing what everyone’s up to Alida. I love my madeleine moulds – super easy to use and such a lovely shape.
These look ace! I had such trouble with madeleines, the only way I’ve managed to get a good shape is by giving them the few hours of resting so they aren’t a very quick treat for me 🙁 I love chilli and chocolate together though, sounds delish!
Thanks Hannah – I don’t know if it’s a curse or a blessing, but I have a very cold kitchen in Autumn and Winter, so perhaps that helps.