Dark Chocolate Madeleines

Dark Chocolate Madeleines


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So last week I had no internet. This week I have no laptop. 

Luckily, my boyfriend has kindly leant me his laptop so I can post, whilst he’s lounging on his bed watching Seinfeld.


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Seinfeld was first aired before I was born. I discovered it when I was on holiday in Cuba at Christmas. I had loads of American TV channels, and spent far too much time in my room watching awesome cooking programmes and drooling over the fast food adverts. 

As well as that I watched a ton of Seinfeld. I love it! 


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Of course nobody can have a TV marathon without a snack and drinks. Whilst I was in Cuba a drank a lot of Cuban coffee from the coffee maker in my room, leading me to watch more TV since I was so wired. 

Now I’m home and I set out to have a TV marathon, I usually fall asleep. Fail. I’m only 21. 


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Hello dark chocolate madeleines. The perfect delicate little snack to have with a big cup of freshly brewed coffee and the TV show you’re currently obsessed with. 

Light enough that you don’t feel like a beached whale when you gorge on them (which you will), but with a powerful chocolatey kick.


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 I definitely think that a madeleine pan is a great investment. They’re just so cute. 

I recently saw a mini madeleine pan and now I need it!


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 Need a Madeleine pan? Click here. They’re currently on sale at Target! 


IMG 93081 Dark Chocolate Madeleines
Dark Chocolate Madeleines
IMG 93081 Dark Chocolate Madeleines
Yields 12
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  1. 75g plain flour
  2. 25g cocoa powder
  3. 100g caster sugar
  4. 1/2 tsp baking powder
  5. 1 tsp vanilla essence
  6. 100g melted butter
  7. 1 tbsp honey
  8. 1 egg yolk
  9. 2 egg whites
  1. Heat oven to 170C
  2. Butter a 12-hole madeleine mould and dust lightly with cocoa.
  3. Mix the flour, cocoa and sugar in a bowl.
  4. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix.
  5. Whisk the two egg whites until stiff.
  6. Fold the butter/egg yolk mixture into the dry ingredients until evenly mixed. This will make a stiff paste.
  7. Fold in the egg whites in three batches using a whisk. The first addition will loosen up the mixture allowing you to keep the air in the egg whites during the next two additions.
  8. Divide between the prepared moulds (use a piping bag with a large nozzle (so not to loose air) to make things easier)
  9. Bake for 10-12 mins until darker and firm to the touch.
  10. Leave to cool in the moulds for a few minutes, then turn out and cool on a wire rack.
  1. Serve with freshly brewed coffee. Yum!
Mess Makes Food http://www.messmakesfood.com/