Chocolate Filled Madeleine Cakes

Chocolate Filled Madeleine Cakes are soft cocoa sponge cakes encased in a glossy milk and white chocolate shell. Perfect for desserts, tea parties, or special occasions, these elegant shell-shaped treats are a luxurious indulgence for chocolate lovers.

Dec 14, 2024 - 05:05
 0  11
Chocolate Filled Madeleine Cakes
Prep Time 20 min
Cook Time 20 min
Serving 12
Difficulty Intermediate

Chocolate Filled Madeleine Cakes are a delightful combination of tender, cocoa-infused sponge cake and a smooth, glossy chocolate shell. Their iconic shell shape adds an elegant touch, making them perfect for celebrations, tea parties, or as a sweet indulgence any time of the day. Filled with the richness of milk and white chocolate, these cakes offer a melt-in-your-mouth experience that’s both luxurious and satisfying. Perfectly balanced in texture and flavor, these treats are a must-try for chocolate lovers and a guaranteed showstopper at any gathering!

Ingredients

  • Eggs: 2 pcs
  • Salt: A pinch
  • Vanilla sugar: 1 teaspoon
  • Sugar: 100 grams
  • Flour: 100 grams
  • Cocoa powder: 20 grams
  • Baking powder: 1 teaspoon
  • Butter: 100 grams
  • Milk chocolate: 80 grams
  • White chocolate: 80 grams

Nutritional Information

  • Calories: 200
  • Protein: 3g
  • Fat: 12g
  • Saturated fat: 7g
  • Unsaturated fat: 4g
  • Trans fat: 0.1g
  • Carbohydrates: 20g
  • Sugar: 12g
  • Fiber: 1g
  • Sodium: 50mg
  • Cholesterol: 40mg

Directions

  1. In a mixing bowl, combine: Eggs (2 pcs), Salt (a pinch), Vanilla sugar (1 teaspoon), Sugar (100 grams). Whisk the ingredients together until smooth.

  2. Add the following to the egg mixture: Flour (100 grams), Cocoa powder (20 grams), Baking powder (1 teaspoon). Mix well, then incorporate melted butter (100 grams) and mix until smooth.

  3. Pour the batter into a piping bag. Pipe the mixture into a pre-greased or silicone mold of your choice. Bake in a preheated oven at 170°C (340°F) for 20 minutes. Remove and let it cool.

  4. Melt white chocolate (80 grams) and milk chocolate (80 grams). Pour the melted chocolate into the mold to create a base layer. Place the cooled cake on top of the chocolate layer, ensuring it is pressed gently into place. Refrigerate for 30 minutes until set.