Chocolate Madeleines

From Joanne Sherif of Cardamom Café & Bakery

Yield: 2 to 3 dozen depending on mold size


4 eggs

1 cup sugar

1 teaspoon vanilla

2 teaspoons espresso powder

100 grams all-purpose flour

90 grams cocoa powder

pinch salt

185 grams plus 1 tablespoon unsalted butter, melted and cooled

¼ cup cocoa powder for sifting


1. In a stand mixer, beat together eggs, sugar, vanilla, and espresso powder. Slowly add flour, cocoa powder, and salt. Mix and then slowly stream in 185 grams of melted butter. Mix until fully incorporated. Refrigerate dough at least two hours and up to overnight. 

2. Preheat oven to 350°. Remove the dough from the refrigerator. Melt a tablespoon of butter and brush the inside of the madeleine molds. Place about a tablespoon of the dough in each mold.

3. Bake for 14 to 16 minutes, rotating the pan halfway for an even bake. To make sure they’re done, lightly tap the top. When it springs back, they’re fully baked.

4. Remove the madeleines from the oven and let cool.

5. In a medium-size bowl several madeleines. Place cocoa powder in a sifter and sift cocoa over madeleines. Remove and repeat with the next set of madeleines until all are topped with cocoa powder. Serve or place in a plastic bag. They’ll stay fresh for about 4 days.