Madeleines au chocolat

Madeleine au chocolat recipe

On a recent trip to Adelaide I came across Mireille Guiliano’s The French Women Don’t Get Fat Cookbook at the airport bookshop.  I’ve not read her book French Women Don’t Get Fat, but I am obsessed with cookbooks and have built up quite a collection, and on a flick through of the book some of the recipes in this book intrigued me (for some reason I love French recipes) enough to add this book to my already overflowing collection.

Whilst the book appears on the surface  to be a diet book (particularly from the title, which almost caused me to dismiss it), it in fact contains some delicious recipes, such as Madeleines au chocolat (Chocolate Madeleines), which is obviously not a recipe for those on a diet.

I’ve never made madeleines before, and have always wanted to, so finding the madeleines au chocolat recipe which coincided with a purchase the day before from Peter’s of Kensington of a madeleine tray, it seemed like fate, so I had to make them at the first opportunity.

French Women Don't Get Fat Chocolate Madeleine recipe

Madeleine au chocolat recipe

Chocolate Madeleines (Madeleine au Chocolat)
Recipe from Mireille Guiliano’s The French Women Don’t Get Fat Cookbook.
Makes 18 to 20 madeleines


100g dark chocolate
85g butter, at room temperature and cut into small squares
55g plus 3 tablespoons of plain flour
1 teaspoon of baking powder
2 large eggs
110g sugar



1. Preheat the oven to 200 degrees celsius and grease a madeleine tray with butter.

2. Melt the chocolate and butter either over a pot of steaming water or in the microwave and stir until smooth.  Set aside to cool.

3. In a small bowl, sift together the flour and baking powder.

4. In a mixer, whisk the eggs until frothy.  Then gradually add the sugar and continue whisking until the mixture is pale yellow and has thickened. Turn off the mixer.

5. Add the cooled butter to the mixture and fold through the mixture gently with a spoon before carefully adding the flour.  Mix until just combined.

6. Fill the moulds until 3/4 full and bake in the oven for 11 to 13 minutes or until they are puffed and spring back when touched.  Do not overbake.



You can, like I did, add a variety of flavouring essences, such as peppermint or orange.  I added 3 teaspoons of peppermint essence to the cake batter before baking for a subtle peppermint flavour.

Another delicious variation is to dip one half of the madeleines in melted chocolate and leave to set.