Indulge in Irresistible Chocolate Madeleines with Dulce de Leche: An Easy Recipe for a Gourmet Treat
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Prepare to be enchanted by these delightful Chocolate Madeleines with Dulce de Leche! These exquisite little cakes are often seen as a challenge, but this recipe proves just how surprisingly easy and quick they are to create. Forget the reputation of madeleines being finicky; our streamlined approach will have you whipping up batches of these pillow-soft treats in no time. Once you taste their rich, comforting flavors, you’ll find yourself eager to bake them again and again.
These Chocolate Madeleines with Dulce de Leche are an absolute dream for anyone who adores the classic combination of chocolate and caramel. They boast a deep, rich flavor profile, perfectly suited for the cozy ambiance of autumn. The subtle notes of cocoa blend harmoniously with the sweet, creamy dulce de leche, creating a truly decadent experience. This pairing transforms the tender, buttery madeleine into an irresistible autumn treat that feels both luxurious and comforting.
What truly sets these madeleines apart is their delicate texture. Beneath the initial soft bite, you’ll discover a crispy dark chocolate shell that envelops each cake. This outer coating adds a delightful textural contrast and intensifies the chocolate flavor, complementing the soft, airy interior of the madeleine and its gooey dulce de leche heart. Each bite is a symphony of contrasting textures and balanced sweetness.
Why You’ll Adore These Chocolate Dulce de Leche Madeleines
If you’re searching for a dessert that impresses without demanding hours in the kitchen, these chocolate madeleines are your answer. Here’s why this recipe will become a firm favorite:
- **Effortlessly Elegant:** Madeleines inherently carry an air of sophistication, but this recipe simplifies the process, making gourmet baking accessible to everyone.
- **Irresistible Flavor Combination:** The rich, slightly bitter dark chocolate beautifully balances the sweet, caramelized notes of dulce de leche. It’s a match made in dessert heaven!
- **Perfect Texture Play:** You get the best of both worlds – the classic tender, spongy crumb of a madeleine paired with a delightful snap from the chocolate coating.
- **Quick to Prepare:** With minimal active prep time and a relatively short baking duration, you can enjoy these fresh from the oven, which is truly the best way to experience a madeleine.
- **Seasonal Comfort:** The deep chocolate and caramel flavors evoke warmth and comfort, making these madeleines ideal for autumn gatherings or a cozy evening treat.
The Allure of French Madeleines: A Brief History
Madeleines are small shell-shaped sponge cakes from Commercy and Liverdun, two communes in the Lorraine region of France. Their distinctive shape, often called the “hump,” is achieved by chilling the batter and baking it in a specific madeleine pan. Traditionally, madeleines are flavored with lemon zest or vanilla, offering a delicate, buttery taste. Over time, countless variations have emerged, but their characteristic tender crumb and elegant appearance remain a timeless classic. Our chocolate and dulce de leche version offers a modern twist on this beloved French pastry, introducing new depths of flavor while retaining the essential charm of the original.
For more madeleine recipes that explore different delightful flavor profiles, be sure to try our Passion Fruit Madeleines for a tangy tropical twist, the refreshing Rhubarb Madeleines, and the sweet burst of Blueberry Madeleines.
STEP-BY-STEP INSTRUCTIONS – MADELEINES
For the full recipe and precise measurements, please refer to the detailed recipe card further below.
Begin by gently melting the butter. It’s crucial not to let it boil, as this can affect the texture of your madeleines. Once the butter is fully melted and clear, set it aside to cool slightly while you prepare the rest of the batter. This step ensures the butter doesn’t cook the eggs when added.
In a medium-sized mixing bowl, combine the large egg and granulated sugar. Using a hand whisk, thoroughly mix these ingredients together until the mixture becomes smooth, pale, and well combined. This usually takes about 1 minute of consistent whisking. The aeration achieved here is key for a light madeleine. Next, incorporate the vanilla extract, gently mixing it in until fully blended, adding a lovely aromatic depth.
In a separate, smaller bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt. Sifting these dry ingredients is an essential step to prevent lumps and ensure a uniformly smooth batter. Sift the dry mixture directly over the wet ingredients in the larger bowl. Then, using a spatula, gently fold the dry into the wet until they are just combined. Be careful not to overmix, as this can lead to tough madeleines.
Now, carefully pour the cooled, melted butter into the batter. With a spatula, gently fold the butter into the mixture until it is fully incorporated. Again, avoid overmixing. Once combined, cover the bowl with plastic cling film, pressing the film directly onto the surface of the batter. This prevents a skin from forming. Refrigerate the batter for at least 2 hours, or even overnight. This chilling period is vital for the characteristic “hump” of the madeleine to form during baking, resulting in a perfectly textured cake.
Approximately 30 minutes before your chilled batter is ready to bake, preheat your oven to 190ºC (375ºF). At the same time, place your madeleine mold into the freezer. A cold pan combined with cold batter creates the thermal shock necessary for that iconic madeleine bump to rise beautifully.
If you are using a traditional metal madeleine pan, brush each cavity thoroughly with melted butter and then dust lightly with flour (tapping out any excess). If you are using a non-stick silicone mold, like the one recommended in this recipe, you can generally skip the buttering step, as silicone naturally prevents sticking.
Transfer the madeleine batter into a piping bag for neat and precise filling, or simply use a spoon if you prefer. Fill each cavity of the madeleine mold about halfway with the chocolate batter. Then, using a small spoon or the tip of your piping bag, gently spread the batter to cover the entire base of each mold cavity. Next, add a generous dollop of dulce de leche right in the center of the batter in each madeleine. Finally, pipe or spoon the remaining chocolate batter on top, ensuring that the dulce de leche is completely covered and sealed within the madeleine. This recipe should yield approximately 9 beautifully filled madeleines.
Bake the madeleines for 10-11 minutes, or until they are golden brown around the edges and, most importantly, the signature “hump” has proudly appeared in the center of each cake. Once baked, remove them from the oven and allow them to cool in the mold for just 2 minutes. Then, gently lift them out of the silicone mold and transfer them to a cooling rack to cool completely while you prepare the decadent chocolate cover.
STEP-BY-STEP INSTRUCTIONS – CHOCOLATE COVER
While your madeleines cool, prepare the chocolate coating. First, ensure your madeleine silicone mold is clean and thoroughly dry. Any moisture can cause the chocolate to seize.
Melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently until completely smooth. Once melted, stir in the flavor-neutral oil (such as canola or grapeseed oil). This oil helps to create a thinner, more fluid chocolate consistency, resulting in a smooth, shiny, and less brittle coating that perfectly encapsulates the madeleines. Divide the melted chocolate mixture evenly into 9 of the madeleine silicone mold cavities. Take a cooled madeleine and gently place it on top of the chocolate in each cavity, pressing down lightly to ensure the chocolate coats the bottom and sides of the madeleine. Transfer the madeleine silicone mold to the freezer for 2-5 minutes to allow the chocolate to set quickly and firmly.
Once the chocolate has completely set, carefully remove the madeleines from the silicone mold. They should pop out easily, revealing a perfectly coated, irresistible treat. Your Chocolate Madeleines with Dulce de Leche are now ready to be enjoyed!
For the absolute best taste and texture, madeleines should be savored as close to baking them as possible. Their delicate nature means they are at their peak freshness right after cooling and coating.
STORAGE
Due to their small size and delicate crumb, madeleines can tend to become dry relatively quickly. While they are undoubtedly best enjoyed fresh from the oven, you can store any leftover Chocolate Madeleines with Dulce de Leche in an airtight container at room temperature for up to 2-3 days. To maintain their freshness for a bit longer, you can also store them in the refrigerator, but allow them to come to room temperature for about 15-20 minutes before serving to ensure the best flavor and texture experience, especially for the dulce de leche filling.
More Delicious Madeleine and Pastry Recipes To Try
If you’ve fallen in love with baking these delightful madeleines, or simply enjoy French-inspired pastries, here are more recipes from our collection that you might enjoy exploring:
- Raspberry Madeleines
- Choux au Craquelin with Raspberry and Nutella
- Choux au Craquelin with Coffee and Dulce de Leche
- Chocolate Madeleines with Dulce de Leche
We hope you cherish every bite of these decadent Chocolate Madeleines with Dulce de Leche. If you loved this recipe, please make sure to leave a STAR REVIEW in the recipe card below! Don’t forget to tag me on Instagram @juliemarieeats to share your beautiful creations. For more baking inspiration and delightful dessert ideas, be sure to follow me on Pinterest.
Chocolate Madeleines with Dulce de Leche
Pin Recipe
Equipment
- 9 cavity Madeleines silicone mold
Ingredients
MADELEINES
- 55 g butter melted
- 1 large eggs room temperature
- 50 g granulated sugar
- ¼ teaspoon vanilla extract
- 45 g all-purpose flour
- 10 g unsweetened cocoa powder
- ⅛ teaspoon baking powder
- 1 pinch salt
- A can of dulce de leche
CHOCOLATE COVER
- 90 g dark chocolate
- 5 g flavor neutral oil e.g. canola oil
Instructions
MADELEINES
- Melt the butter, without letting it boil. Once melted set it aside while making the batter.55 g butter
- In a bowl add the egg and granulated sugar. With a hand whisk, mix well together until smooth and combined. About 1 min. Add the vanilla extract and gently mix it in.1 large eggs, 50 g granulated sugar, ¼ teaspoon vanilla extract
- In a separate small bowl mix together the flour, unsweetened cocoa powder, baking powder and salt. Then sift it over the bowl with the wet ingredients and gently mix it together until just combined.45 g all-purpose flour, 10 g unsweetened cocoa powder, ⅛ teaspoon baking powder, 1 pinch salt
- Now carefully add the melted butter and with a spatular fold it into the batter until combined. Cover the batter so the cling film touches the surface of the batter and refrigerate the batter at least 2 hours.
- Once there is about 30 min until the batter is done in the fridge, preheat oven to 190ºC and place the Madeleine mold in the freezer.
- If using a metal pan brush the Madeleines pan with melted butter, if using a silicone mold like I do, then this skip this step.
- Add the Madeleines batter to a piping bag or use a spoon to fill the Madeleines silicone mold with batter. Fill the each cavity ½. Then with a small spoon spread out the batter so cover the base of the mold. The add a dollop of the dulce de leche in the middle of the madeleine. Pipe the remaining batter on top, making sure to cover all of the dulce de leche so nothing leaks out. It should reach to 9 Madeleines.A can of dulce de leche
- Bake for 10-11 minutes or until the signature bump has appeared. Allow the Madeleines to cool for 2 min. Then gently lift them out of the Madeleine silicone mold and let them cool down on a cooling rack while making the chocolate cover.
CHOCOLATE COVER
- Wash and thoroughly dry the Madeleine silicone mold.
- Melt the dark chocolate and add the flavor neutral oil. Stir until combined. Divide the chocolate into 9 of the Madeleine silicone mold cavities and place a Madeleine on top and gently press it down. Lift them Madeleine silicone mold into the freezer to quickly set for 2-5 min.90 g dark chocolate, 5 g flavor neutral oil
- Once set, gently remove the Madeleines from the silicone mold and they are ready to be enjoyed.
- Madeleine should be enjoyed as close to baking them as possible for the best result.