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Spicy chocolate madeleines recipe

Spicy chocolate madeleines recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

Valrhona is a French chocolate producer, revered by chocolate lovers worldwide. If not, another good quality chocolate will do! Of course, for a chocolate madeleine without the heat, simply use regular plain chocolate.

2 people made this

IngredientsServes: 25

  • 4 eggs
  • 90g caster sugar
  • 100g butter, melted
  • 100g Valrhona Xocomeli chocolate (or plain chocolate)
  • 50g plain flour

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat the oven to 210 C / Gas 6-7.
  2. Mix the eggs with the sugar. Melt the butter and chocolate in a double boiler over low heat, then add this mixture to the egg mixture. Add the flour, and mix well. Fill the madeleine tin with the mixture.
  3. Bake in the oven for 10-12 minutes and cool before removing the madeleines from the tin, enjoy!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

I didnt really think i would enjoy these when i looked at them. but neverthless they were delicious and went down a treat-03 Jul 2011

French Madeleine Recipe

French Madeleine Recipe is made of sponge cake ingredients with a special procedure and added citrus zest. These are baked on Madeleine pan. Eggless madeleine did not turn out as good as the traditional ones. Just be gentle while folding in the batter so that all the air incorporated in the beaten eggs doesn't deflate. The dough texture is required to be airy.

Serve this French Madeleine recipe during tea time along with Coffee or Tea, dunked in Chocolate ganache.

If you like this recipe, explore more recipes of tea cakes

How To Make Madeleines

You absolutely need a madeleine baking pan for this recipe. There&rsquos no way around that. But fortunately, you can find these at any baking supply store and they are very reasonably priced.

&ldquoMadeleines are a French tea cake (thought of as a cookie) that are instantly recognizable with their scalloped shell shape that is ribbed on one side, and smooth, with a hump, on the other. Direct from the oven these buttery sponge cakes have wonderfully crisp edges and such a moist and tender crumb that they are best eaten right away.&rdquo A dusting of powdered sugar is all that they really need, if anything, and you can also brush the still warm Madeleines with a tangy lemon glaze or dip these babies in melted chocolate. So good!

I will leave you with this very important TIP: Grease (and flour) your madeleine baking pan and set in the freezer for at least 30 minutes, or up to an hour. This will help you easily remove the baked madeleines after baking.

Hot Cocoa: Spicy Chocolate Madeleines

It is a truth universally acknowledged that all posts about madeleines must contain a reference to Proust. Because everyone (even people who have never actually read a thing by Proust) know that he had a serious thing for these little shell-shaped pastries.

High-brow literary references aside, there's a good reason that madeleines inspire such adoration. They're neither cookie nor cake, but somewhere in the middle, and utterly perfect for dunking into a mug of hot tea.

The original lemon-scented version may be quite lovely. but it also lends itself to pretty much infinite adaptations depending on what's tickling your fancy at any particular moment in time. (Like those strawberry lemonade madeleines I shared a couple of years ago.)

Maybe it's because I've been obsessed with Mexican hot chocolate lately, but I couldn't resist trying a spicy cocoa variation, especially since Valentine's Day is right around the corner. because doesn't your favourite person deserve a treat that's as sweet and spicy as they are?

(And yes, that also applies if your favourite person is you. Treat yo' self!)

So I took my basic batter recipe, and gussied it up with all my favourite Mexican spices - cinnamon, vanilla, ginger, and a dash of chipotle for heat.

What you get is a little pastry that's thin and crispy around the edges, tender and soft in the middle, with a rich chocolate flavour and just enough heat to make your tastebuds perk up and pay attention. It's the complete opposite of Proust's memory-inducing concoction, but in the best possible way - where the original is delicate and ethereal, this one is complex and layered.

You can omit the chipotle if you're a wuss and can't handle the heat, but I really don't suggest it. the heat is what makes these little pastries so incredibly addictive.

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1. Hot Chili Pepper Truffles

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2. Chipotle Nutella Cookies

This is Nutella like you've never seen it before.

3. Wasabi Pea Chocolate Bark

Wasabi and chocolate? TOTALLY.

4. Flourless Chocolate Cayenne Cake

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5. Chocolate Chile Tacos

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8. Frozen Mexican Hot Chocolate Mocha

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Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.

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Enjoy this classic French recipe for breakfast, as a midday snack or for dessert.

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Spicy Chocolate Cake Recipe

I know what you are thinking&hellip Spicy AND chocolate combined in one cake?

I promise it is sweeter than you think. This cake is a fun and refreshing way to serve your favorite chocolate dessert. The spice level is tolerable for even the youngest taste testers.

My six year old was hesitant when he heard the word &ldquocayenne&rdquo but eventually caved after staring at these cute little cakes sitting in our cake display for a few hours. He had the entire thing gone in seconds and was picking up the crumbs!

I used a mini bundt pan to make these adorable tiny cakes but you could easily make these into cupcakes or a small 9 inch cake. If you are looking to create a layer cake I suggest doubling up on the batter. This recipe ends up with a flavorful and moist dessert that has a powerful flavor all on it&rsquos own but a light dusting of powdered sugar or drizzle of chocolate ganache leaves you with a professional looking treat!

I whipped up a spicy chocolate ganache, recipe coming soon, over on Periscope the other day and loved the end result. The secret to a good ganache is to use a good quality chocolate. I love Ghirardelli 60% cacao but have also used semi sweet chips in a pinch. Either one is sure to produce a great end result. Make sure you drizzle it over the cake while it&rsquos still fairly warm. If it starts to cool it will thicken up and won&rsquot give you that nice pretty drip look. If that starts to happen just make sure you heat it up a little bit.

So what do you think? Will you top the cake with a ganache, leave it plain, or a dust of powdered sugar?


  • 8 ounces bittersweet chocolate chips or 8 ounces chocolate, chopped
  • 8 ounces unsalted butter, cut into 8 pieces
  • 1/4 cup jarred mole (see notes)
  • 3/4 cup packed brown sugar
  • 2 teaspoons espresso powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Salt
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream, chilled (optional)
  • 3 tablespoons Kahlúa (optional)
  • 2 tablespoons toasted plain or black sesame seeds (optional)


Chef Dominique Ansel’s shout to fame materialized in 2013 when he created the cronut, a cross between a croissant and a doughnut. On the first day he started selling cronuts, a blogger from New York’s The Grub stopped by, had one, and raved about it in the popular blog. Poor Mr. Ansel had no idea that next morning a line of more than 100 customers would be screaming for a cronut. You can read the whole story here. I have Ansel’s book “The Secret Recipes” which includes the method for his cronuts (they take three days to prepare). I am not too fond of fried pastries – just don’t care for dealing with all that oil at home, and would prefer to stop by his bakery in New York and enjoy one “sur place.” But I adore his cookbook. In the opening chapter he talks about one unusual “ingredient”: time. How important it is to consider time in a recipe and respect it. He illustrates the point with madeleines, that must be enjoyed within 3 to 5 minutes of baking. Being a timing fanatic, I was immediately captivated by his opening chapter. Today I share with you his chocolate mousse cake, with a modern look given by his unusual decoration: mini-meringues that he calls “mini-me’s.” I changed the look a bit, making the “mini-me’s” slightly bigger, and adding just a layer at the bottom of the cake, to allow the mirror glaze to shine. Sprinkled golden stars because… sometimes you need stars in your life.

(from Dominique Ansel’s Masterclass online video )

I don’t have permission to publish the recipe,
so I will share a very simplified overview.

Chocolate cake component:he uses a flourless chocolate base, starting with 11 eggs, separated in yolks and whites. The yolks are beaten with sugar until tripled in volume, then a French meringue is added to the yolks. Finally, some cocoa powder is gently mixed and the batter is distributed in two half-sheets for baking. You can use any chocolate concoction you like, a genoise like this one, or a Joconde like this one, as long as you have 2 circles of cake of similar thickness, 8 inches in diameter.

Chocolate Mousse:I started the mousse preparation by blooming 2 tsp gelatin in 30mL very cold water for 10 minutes. Then 310g of whole milk was brought to a boil and poured over 310g dark chocolate (70% cocoa). The ganache was emulsified well, then the bloomed gelatin added and gently but thoroughly mixed. Heavy cream (450g) was whipped to the consistency of melted ice cream, and gently folded in the chocolate ganache/gelatin. Mousse is ready to use to assemble the cake.

Chocolate Mirror Glaze: This is not the traditional mirror glaze with condensed milk and glucose, but a much simpler variation, similar to a pouring ganache used in Opera Cakes, for instance. It starts with blooming 12g of gelatin in 60g of water for at least 10 minutes. Then, 200g sugar is mixed with 140g heavy cream and heated until the sugar is fully dissolved. Water (150g) is mixed with 70g cocoa powder in a bowl to form a paste. The bloomed gelatin is added to the hot heavy cream (make sure it is not hotter than 80 C), mixed well to dissolve. That is added to the cocoa powder paste and emulsified well. Ideally, the glaze should be stored in the fridge overnight and used next day to cover the cake.

Assembling the cake:I like to wrap the base of a tall 8-inch ring cake with plastic wrap, bringing it up along the sides (it is easier to do if you add a few drops of water to the outside of the ring). Add a piece of acetate inside the ring to facilitate un-molding later. Place the first cake layer at the bottom, cut to fit exactly inside the ring. Add mousse, the second cake layer, and mousse to cover. Freeze overnight.

Next day, bring the mirror glaze to room temperature, warm gently in the microwave until it reaches 90 to 95 degrees F. You must minimize bubbles in the glaze, either by using an immersion blender, or passing the mixture through a fine sieve. I actually do both things to make sure it is very smooth. Remove the cake from the freezer, un-mold, place over a rack on a baking sheet. Cover by pouring the glaze at the center in a circular motion.

Decoration: make small meringues using any Swiss meringue recipe you like. I used this one. I baked mine at 175 F for 40 minutes only, then let them in the oven turned off for 30 minutes with the door slightly ajar. Add the meringues to the sides of the cake or in any pattern you like. Sprinkle with stars or other sprinkles. Leave in the fridge to de-frost for a couple of hours before serving.

to print the recipe overview, click here

Comments:Just to make sure I made it clear, this recipe is NOT part of his cookbook. It is demonstrated online in his Masterclass video. Which, by the way, is excellent! He is very personable, and his attention to detail, even if not unexpected, is a joy to see in action. In the video he teaches how to make perfect madeleines, a fantastic apple tart, croissants, and this delicious cake.

I had no issues to make the cake or assemble it. My favorite step – I am sure you won’t be surprised – is the final glazing. The cake was waiting in the freezer for 5 days, actually. We had a trip planned and the day after we arrived back we were supposed to attend a potluck dessert party, tradition of our department for the past few years. This was our contribution.

So, if you want to have a very easy time on the day you need to serve a special cake, consider this one. Everything can be made in advance (way in advance!), on party day you just need to make the glaze and the meringues. Which, by the way, are obviously not mandatory. The mirror glaze is so beautiful, you can add some sprinkles, or a drizzle of white chocolate and still have something super special to serve to your guests.

The day Sally photobombed her own shot!

The cake was very well-received at the party. I think it had the right level of sweetness and chocolate intensity, a very smooth and luscious mousse, with the tender cake to tease the palate. And the meringues! Honestly, I think under-baking them a tad is the right way to go. As they sat on the side of the cake, they got a bit more creamy instead of crumbly and dry. I had quite a bit of meringues leftover.

Bogey Quit That ™ practices his paranormal telekinesis.

I close this post with a quote from Chef Ansel’s book…

We live in a world where every creation strives to be both instantaneous and eternal. To respect time as the supreme ingredient is a battle of breaking habits and changing perceptions. Nobody likes to wait nobody likes to rush. But when you treat time as an ingredient, it changes everything.