Malted Chocolate Madeleines
Malted chocolate madeleines are adorable little sponge cakes bursting with a rich chocolate flavor and subtle malty notes. They smell like brownies right out of the oven and it’s going to take some self control not to gobble the whole pan in one sitting!
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Malted Chocolate Madeleines
I’ve made quite a few batches of madeleines over the years because my family loves them, plus they are super easy to make. But I had never made chocolate madeleines until now. I found a recipe in Gateau: The Surprising Simplicity of French Cakes and mashed it up with my base recipe, with a dash of malted milk to create these yummy madeleines.
The malted milk powder adds a very subtle depth and flavor to the chocolate madeleines. If you don’t like malted milk, or can’t get your hands on any, you could totes skip it and just whip up plain chocolate madeleines instead.
Flavor & Texture
As soon as I took the malted chocolate madeleines out of the oven, my brain was screaming “brownies?!”. They did not form a big hump like my normal madeleines and they felt fluffier. Neither of these changes bothered me though.
Normally, madeleines dry out quickly and won’t be that great even a day later. Edible, yes, but lacking magic. However, these malted chocolate madeleines seemed to get richer and fudgier after a day locked in an air tight container! In fact, they were more similar to brownies than sponge cake on day two.
Silicone Madeleine Pan
For Christmas, I got a silicone madeleine pan that I’ve been excited to play with. I loooove my metal madeleine pan, but it didn’t work well for creating chocolate covered madeleines. But with a silicone pan, I figured I could pop them out easily. It worked like a charm!
To add a thin layer of chocolate or candy melts to your madeleines, pipe or spoon a thin layer of the melted chocolate into the pan. Press the madeleine into it to adhere and spread out the meltiness. Place in the fridge for 15 minutes. Once set, they pop out super easy.
What the silicone pan did not do very well was bake them. The edge madeleines oozed out and that pan required more bake time. It worked, technically, but for baking madeleines, a metal pan is going to conduct heat so much better.
Malted Candy Melts
A while ago, I found some malt flavored candy melts at Michaels. They were giving me the speckled eggs at Easter vibe and kinda made me want to tear into a bag of whoppers. Understandably, they were the perfect pairing for these malted chocolate madeleines!
I did just a few of the madeleines with a thin coat of the candy melts and drizzled the rest. Unfortunately, there are little chunks and flecks in these melts, so you can’t do a thin, fine drizzle. The drizzle ended up thicker than I’d prefer, but it’s still pretty and tasty.
Related Reading: Golden Chai Madeleines
Next Time
Chilling the batter doesn’t seem to be as necessary with these madeleines, so next time I will try baking right away. I’m curious if there will be any difference.
To get a bigger hump, I may try increasing the baking powder to ¾ tsp. That could alter the flavor, but it might also be just enough for a more dramatic lift.
Enjoy!
Rich, moist chocolate madeleines with subtle malty notes might become your new favorite dessert! I hope you get to whip up a batch soon. If you’re enjoying Bakes & Blunders, you should totes consider subscribing. Not only will you get access to over a dozen freebies in my library, you’ll get one email a week with the latest recipe or tutorial.
Malted Chocolate Madeleines
Ingredients
- 45 g all purpose flour
- 35 g cocoa powder
- 2 Tbsp malted milk powder
- 1/2 tsp baking powder
- 1/4 tsp of salt
- 100 g sugar
- 3 eggs room temperature
- 1/2 tsp vanilla
- 113 g unsalted butter, melted + 1-2 Tbsps for greasing
- 50- 75 g malted candy melts optional
Instructions
- In a medium bowl, sift together the flour, cocoa powder, malted milk powder, baking powder, and salt. Whisk to combine and set aside.
- Whip the sugar, eggs, and vanilla in a medium bowl on a medium- high speed until tripled in volume, about 5 minutes. The mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture.
- Add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.
- Add the melted butter and fold until the mixture is just combined. Cover the bowl and chill for at least several hours, or even overnight.
- About 30 minutes before you are ready to bake, preheat the oven to 375°F. Melt a tablespoon or two of butter and brush your pan with it. Add a rounded tablespoon (or pipe a shallow layer) of batter to each cavity. Place the remaining batter in the fridge.
- Place the pan in the oven and immediately drop the temperature to 350℉. Bake for 12 minutes. The madeleines should be set and when you gently poke one, it should not leave an indent. Let them cool for a minute or two before removing them from the pan. Place the madeleines on a cooling rack to cool completely.
- To use the rest of the batter, turn the oven back to 375℉ and allow the pan to cool. Once the pan has cooled, you can grease a few madeleine cavities and bake the remaining batter just as we did in the previous step. You will not need to grease the entire pan, just enough for any remaining batter.
- To decorate, drizzle with melted candy melts.
Notes
- You will get 22- 24 madeleines depending on how you portion the batter.
- Calorie count does not include candy melts.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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