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!
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 Ganache:
2 ounces Ghirardelli semi-sweet chocolate, chopped
¼ cup heavy whipping cream
1 tablespoon Raspberry Coulis
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
Unsalted butter (melted to spread in madeleine pan)
Powdered sugar (for sprinkling)
HOW I MAKE THIS:
YIELD: 24 madeleines
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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