DARK CHOCOLATE & RASPBERRY MADELEINES

Dark Chocolate Raspberry Madeleines

Once I started baking Madeleines, I just can't stop!  Once you've made them, you've mastered them!  And then you'll get all kinds of giddy because you starting imagining all of the delicious possibilities.  And what's not to love about Dark Chocolate & Raspberry Madeleines?  Delicate little butter cakes that most people refer to as cookies.  Known for their beautiful scalloped shell shape - so light, and so gorgeous!

​This variation of the little French cakes are baked with a fresh raspberry and then filled with rich dark chocolate ganache.  And for the perfect little touch, I add just a tiny bit of Raspberry Coulis to the dark chocolate ganache.  Creamy and silky perfection!  

Dark Chocolate & Raspberry Madeleines

Chocolate Raspberry Madeleines

Do you see that wonderful little "bump" that folds in that fresh plump raspberry as these bake?  The edges have the lightest crispness to them, butter scallops, and the center bakes up moist and tender.  You don't want to overbake these little teacakes!   The Dark Chocolate & Raspberry Ganache in the center just takes these to another level of yumminess.

If you're inclined, you can give these little treats a light dusting of powdered sugar, and nibble on them warm from the oven.

I'm already excited about creating some lemon and strawberry versions of this, tucked into a rich vanilla and butter batter.  What do you think?  Any other ideas?  

​Dark chocolate and raspberry are just the perfect combination for the month of love.  And these are the perfect little treat to share with someone you love!

Chocolate & Raspberry Madeleines

DARK CHOCOLATE & RASPBERRY MADELEINES

Dark Chocolate Raspberry Madeleines – delicate little butter cakes that most people refer to as cookies.  Madeleines are known for the beautiful scalloped shell shape - so light and so gorgeous!  These little French cakes are baked with a fresh raspberry and filled with rich dark chocolate ganache – perfection!
​

Dark Chocolate & Raspberry Madeleines

​INGREDIENTS:
Chocolate Raspberry Ganache:
2 ounces Ghirardelli semi-sweet chocolate, chopped
¼ cup heavy whipping cream
1 tablespoon Raspberry Coulis
 
Chocolate Madeleines:
10 tablespoons unsalted butter (melted and cooled slightly)
2/3 cup granulated sugar
3 large eggs (room temperature)
½ teaspoon kosher salt
1 teaspoon Rodelle Pure Vanilla Extract
¾ cup all-purpose flour (sifted & spooned to measure)
½ cup Rodelle unsweetened cocoa powder
½ teaspoon baking powder
 
Additional Ingredients:
Unsalted butter (melted to spread in madeleine pan)
Powdered sugar (for sprinkling)
 
HOW I MAKE THIS:

1. READ THE ENTIRE RECIPE BEFORE YOUR START!
2. Prepare Ganache:  Place the chopped chocolate in a small bowl.  Heat the heavy cream until just barely simmering, pour over the chocolate.  Allow to stand for 5 minutes, then stir until smooth.  Add Raspberry Coulis and blend.  Set aside to cool the ganache at room temperature until thick and spreadable.
3. Prepare Chocolate Madeleines:  There are 3 components to a madeleine recipe – the flour mixture, the beaten egg mixture, and melted butter. 
4. Melt the butter first, so that it has at least 8 minutes to cool slightly before using. 
5. Place the room temperature eggs (cold eggs won’t reach the volume needed for madeleines), sugar, vanilla and kosher salt in the bowl of a stand mixer; whip on medium-high speed until doubled in volume, and very pale and thick (about 8 minutes).  You’ll know that the eggs have been whipped enough when the mixture is thick and pale, and when the beater is raised, a ribbon of batter will fall back into the bowl.   
6. Sift the flour, cocoa powder and baking powder together.
7. You are now going to carefully and delicately fold a third of the flour mixture into the beaten egg mixture; folding very gently and slowly so that you don’t deflate the airy batter.  Add the next third of flour mixture, again folding gently.  Add the final third of the flour mixture and half of the melted butter, folding VERY GENTLY by hand with a spatula so that the batter loses as little volume as possible.  Add the final half of the melted butter and fold just until blended.
8. Cover and refrigerate the batter for 30 to 45 minutes until thickened.  Letting the batter rest in the refrigerator will help your madeleines rise up taller in the oven.  But don’t chill any longer than necessary – you don’t want the butter in the batter to solidify! 
9. Butter a madeleine pan generously by using a pastry brush and brushing each shell generously with melted butter, and refrigerate the pan for 10 minutes.  Preheat oven to 350 degrees.
10. Scoop the batter into the prepared pan, filling each well with 1 heaping tablespoon of batter.  Use a spoon and just plop it into the center of the scallop shell, don’t spread it out.  Set a fresh raspberry (stem side up) into the center of each madeleine. 
11. Bake for 12-14 minutes, or until slightly crisp around the edges.  The madeleines will spread and rise as they bake – creating a “belly” or “hump” in each madeleine.
12. Cool in the pan for several minutes, then transfer to a wire rack to cool completely.
13. PIPE DARK CHOCOLATE & RASPBERRY GANACHE:  Using a pastry bag fitted with a #5 tip, pipe a small amount of raspberry chocolate ganache into the cavity of each raspberry.
14. Serve with raspberry & ganache on top, or turn the madeleines over and dust with powdered sugar. 

 
YIELD:  24 madeleines
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NOTES:  Madeleines are best right out of the oven.  They lose their moistness quickly, so if you are not serving these right away, I suggest storing in an airtight container between layers of parchment paper, with a slice of fresh white bread.  The bread will keep your madeleines fresh and moist longer – simply replace the slice of bread with a new fresh slice when it dries out completely.  Dust with powdered sugar right before serving!

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