Chocolate Lava Cake Madeleines
Introduction
These Chocolate Lava Cake Madeleines are the ultimate fusion of two beloved desserts: the delicate French madeleine and the indulgent molten chocolate lava cake. With crisp edges, a tender crumb, and a gooey chocolate center, they’re elegant enough for dinner parties yet simple enough for everyday baking. Perfect for Valentine’s Day, holidays, or whenever you want to impress with a bite‑sized treat.
Why You’ll Love This Recipe
Elegant yet easy: A sophisticated dessert that’s surprisingly simple to make.
Molten center: Each bite reveals a rich, gooey chocolate filling.
Perfect portions: Individual madeleines are ideal for serving at parties.
Versatile: Enjoy warm with ice cream or serve as a chic afternoon treat.
Ingredients
4 oz (115 g) bittersweet chocolate, chopped
6 tbsp (85 g) unsalted butter, plus extra for greasing
2 large eggs
½ cup (100 g) granulated sugar
½ tsp vanilla extract
¼ cup (30 g) all‑purpose flour
Pinch of salt
Optional garnish: powdered sugar, berries, or whipped cream
Step‑by‑Step Instructions
Step 1: Prep Pan & Oven
Preheat oven to 375°F (190°C). Grease a madeleine pan generously with butter and lightly dust with flour.
Step 2: Melt Chocolate & Butter
In a heatproof bowl, melt chocolate and butter together over a double boiler or in short microwave bursts. Stir until smooth.
Step 3: Whisk Eggs & Sugar
In a separate bowl, whisk eggs and sugar until pale and slightly thickened. Add vanilla extract.
Step 4: Combine Mixtures
Fold melted chocolate mixture into egg mixture. Sift in flour and salt, stirring gently until just combined.
Step 5: Fill & Bake
Spoon batter into prepared madeleine molds, filling each about ¾ full. Bake 8–10 minutes, until edges are set but centers remain soft.
Step 6: Serve
Cool slightly, then dust with powdered sugar. Serve warm for the molten effect.
Baking Tips
Don’t overbake—centers should stay gooey.
Use high‑quality chocolate for the richest flavor.
Chill batter for 30 minutes before baking for better rise.
Grease pan well to prevent sticking.
Variations
Raspberry Lava Madeleines: Add a fresh raspberry to the center before baking.
Mocha Twist: Stir in 1 tsp espresso powder with the flour.
Nutty Delight: Fold in chopped hazelnuts or pecans for crunch.
White Chocolate Drizzle: Finish with melted white chocolate for contrast.
Serving Ideas
Pair with vanilla ice cream for a decadent dessert.
Serve on a tiered tray for elegant tea parties.
Garnish with fresh berries and mint leaves.
Present in gift boxes for a luxurious homemade treat.
FAQs
Q: Can I make these ahead of time?
Best enjoyed fresh, but you can refrigerate batter up to 24 hours before baking.
Q: Can I freeze them?
Yes, freeze baked madeleines for up to 1 month. Reheat gently before serving.
Q: Can I use milk chocolate instead?
Yes, but bittersweet chocolate gives a deeper flavor.
Q: How do I keep the lava effect?
Bake until edges are set but centers are still soft—timing is key.
Nutrition (Approx. per madeleine)
Calories: 140
Fat: 9 g
Carbohydrates: 12 g
Protein: 2 g
Final Thoughts
These Chocolate Lava Cake Madeleines are a show‑stopping dessert that combines French elegance with molten chocolate indulgence. Whether served warm at a dinner party or enjoyed with coffee on a quiet afternoon, they’re guaranteed to impress.