Description
Cute and delicate chocolate tea cakes with a punch of coffee flavor.
Ingredients
Scale
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 oz semisweet chocolate, chopped (or use chocolate chips)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 6 TBSP Kahlúa, another coffee liqueur, or strong brewed black coffee
- 2 tsp instant coffee granules (omit if using brewed coffee)
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat oven to 350º F. Coat madeleine pans with non-stick cooking spray.
- Place butter, sugar and chocolate in a microwave save glass bowl. Microwave for 1-2 min, stirring until smooth. Microwave in additional 15 sec increments if ingredients are not yet melted.
- Let chocolate mixture cool for a few minutes before adding the eggs, one at a time, and whisking after each addition. Add in vanilla.
- In a separate bowl, mix Kahlúa and coffee granules together until dissolved. Add to chocolate mixture. Mix in flour and cocoa powder until thoroughly combined. Batter will be thick.
- Using a small ice cream scoop or spoon, fill madeleine molds with batter until almost full. Gently press down to evenly distribute.
- Bake for 11 – 14 min, until madeleines puff up and are no longer shiny.
- Let cool for a few minutes before removing from pan. Once removed let madeleines cool completely. Once cooled, dust with additional cocoa powder or powdered sugar if desired.
Notes
– Madeleines can easily stick to the pans so it’s important to grease well and use non-stick molds if possible.
– For mini madeleines, reduce baking time to 8-10 min.