Madeleines are seriously underrated treats. That’s why we’re thrilled to share this sweet recipe by Delia of One Sweet Event! The soft, almost bite-sized little cakes are perfect for your dessert spread this Valentine’s Day, especially once you top them with chocolate and sprinkles. Here’s what Delia has to say about her yummy cakes:
“These chocolate covered madeleines are such a treat! What could be better then a moist, spongy, cookie-like cake? Answer: a moist, spongy cookie-like cake dipped into Ghiradelli chocolate! YUM! We wanted to make a cookie that was light and airy, but still super flavorful. The extra egg yolk and butter made for the perfect texture and moistness— they barely made it through the photo shoot!”
CHOCOLATE COVERED MADELEINES
—1/2 cup flour
—10 tbsp unsalted butter (room temperature)
—2 large eggs + 1 yolk
—2/3 cup sugar
—2 tbsp dark brown sugar
—1/4 tsp salt
—1 tsp vanilla
—2 drops lemon oil or 1 tbsp lemon zest
—1 tbsp clover honey
—Ghirardelli dark chocolate wafers, for dipping
1. Preheat oven to 350 degrees. Grease a 12-mold madeleine pan.
2. Whisk together flour and salt, then set aside.
3. Heat the butter, brown sugar, and honey in a small saucepan over medium-high heat, constantly stirring until the sugar is completely dissolved. Remove from heat and set aside.
4. In a stand mixer with a whisk attachment on medium-high speed, mix together the eggs and sugar until light and frothy (about 4 minutes). Add the vanilla and lemon and mix for about 4 minutes more (batter should have doubled in volume).
5. Using a rubber spatula, fold the dry ingredients in half, then fold in the remaining dry ingredients until just combined.
6. Pour the butter mixture over the batter and fold until everything is incorporated and the batter is smooth. (We recommend resting the batter for about an hour or overnight by covering it and placing it into the fridge. If you rested the batter, grease the madeleine pan and freeze it for about an hour. Preheat the oven to 350 degrees.)
7. Spoon about 1 heaping tablespoon into each mold (fill to the mold rims), and tap the bottom of the pan to ensure a smooth surface over the batter. Place pan into the oven for about 8-10 minutes, or until the tops are lightly golden and they spring back up when pressed with your finger.
8. Remove the madeleines from the oven and let cool about 2 minutes in pan. Transfer to a cooling rack.
9. Once fully cooled, dip the madeleines into the chocolate and decorate with sprinkles or whatever you please! Then place on a piece of wax or parchment paper to set. Enjoy!