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These Chocolate Raspberry Madeleines are elegant little treats. They have a soft, cake-like texture, a crisp chocolate shell, and a hidden surprise of raspberry and ganache inside. They’re easy to love and even easier to eat.

Chocolate Raspberry Madeleines: these little cakes are so perfect for a special occasion! Taste like a cake-y brownie, with a fresh raspberry baked inside. The shell shape couldn't be prettier! #BakeYourPassion #sponsored @whitelilyflour food desserts chocolate

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If you’re baking for a holiday, afternoon tea, or just want something sweet and refined, these shell-shaped pastries offer a nice balance of deep cocoa flavor and bright fruitiness. Add a bit of ganache to each berry for an extra special touch.

Madeleines are a classic French pastry. They’re the size of a cookie, but really, they’re much more like a cake. That seashell shape you see above is their hallmark. Isn’t it pretty? Just a little fancier than your everyday cookie or cupcake. A perfect way to let someone special know just how much you care about them.

The best thing about these chocolate raspberry Madeleines is how light and airy they are. When you’re making them, try to incorporate as much air as possible. There isn’t any other leavening besides the eggs, so they get all their “lift” from whipping and carefully folding.

Here’s Why You’ll Love This Recipe

  • Decadent yet delicate: Rich chocolate and tender crumb, with just the right amount of sweetness.
  • Impressive presentation: That raspberry reveal and the dusting of powdered sugar, is so swoon-worthy.
  • Surprise inside: Each raspberry is filled with chocolate ganache for a fun twist.
  • Freezer-friendly: Make ahead and store for when you need a little treat.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Chocolate Raspberry Madeleines: these little cakes are so perfect for a special occasion! Taste like a cake-y brownie, with a fresh raspberry baked inside. The shell shape couldn't be prettier! #BakeYourPassion #sponsored @whitelilyflour food desserts chocolate
  • Semi-sweet chocolate: Chop into small pieces to melt smoothly for the ganache filling. For the best results, don’t use chips. They don’t melt as well.
  • Heavy whipping cream: Heat it gently to make a rich ganache. Don’t skip this step!
  • Granulated sugar: Adds just the right amount of sweetness and structure to the batter.
  • Large eggs: Whipped until thick and pale for a light, airy texture. Farm-fresh eggs are best, but any grocery store eggs will do.
  • Kosher salt: Balances the sweet and enhances the chocolate flavor.
  • Vanilla extract: Rounds out the flavor with a warm, aromatic note.
  • All-purpose flour: Gives structure while keeping the madeleines tender.
  • Unsweetened cocoa powder: This gives a rich chocolate flavor. Use a good quality brand for the best results.
  • Unsalted butter: Melted and cooled; helps create that signature crispy edge.
  • Fresh raspberries: Use one for each madeleine. Choose firm, bright berries for the best results.
  • Powdered sugar (optional): A light dusting adds a pretty finishing touch.

In Photos: How To Make Chocolate Raspberry Madeleines

Step 1: Make the Ganache

Place the chopped chocolate in a small bowl. Heat the cream until gently simmering, then pour it over the chocolate. Let the mixture sit for 5 minutes, then stir until silky smooth. Set aside to cool until thickened to a spreadable consistency. Using a metal bowl will help with this as it retains the heat better than plastic or glass.

Step 2: Whip the Eggs and Sugar

In a mixing bowl, combine sugar, eggs, and salt. Whip the mixture on medium-high speed for 5 to 10 minutes, until the mixture becomes very pale, thick, and airy. Stir in the vanilla extract.

Step 3: Fold in the Dry Ingredients and Butter

Sift the flour and cocoa powder together. Gently fold this mixture into the whipped eggs, alternating with the melted butter. Be careful not to overmix the batter!

Cover and refrigerate the batter for about 45 minutes, or until thickened.

Step 4: Prepare the Pan

Generously butter your madeleine pan and place it in the fridge for 10 minutes. This helps the butter set and keeps your madeleines from sticking.

Preheat your oven to 375°F.

Step 5: Fill and Bake

Scoop the batter into the prepared pan, filling each well about ¾ full. Press a fresh raspberry into the center of each one.

Bake for 12 to 14 minutes, until set and slightly crisp around the edges.

Let the madeleines cool in the pan for a few minutes, then carefully transfer to a wire rack to cool completely.

Step 6: Fill and Finish

Use a piping bag fitted with a #5 tip to pipe a small amount of ganache into the center cavity of each raspberry.

Turn the madeleines over and lightly dust them with powdered sugar, if desired.

Helpful Tips and Tricks

  • Don’t skip chilling the batter and the pan. This step helps the madeleines rise and gives them their signature hump.
  • If your ganache is too runny, chill it briefly until it thickens to piping consistency.
  • Use a gentle folding motion when combining ingredients to keep the batter airy.
  • For easy release, brush butter into every crevice of the madeleine mold.
Chocolate Raspberry Madeleines: these little cakes are so perfect for a special occasion! Taste like a cake-y brownie, with a fresh raspberry baked inside. The shell shape couldn't be prettier! #BakeYourPassion #sponsored @whitelilyflour food desserts chocolate

Recipe FAQ

Can I make these in advance?

Absolutely! You can bake the madeleines and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 1 month. Fill with ganache and dust with sugar just before serving.

What if I don’t have a madeleine pan?

A madeleine pan gives that classic shell shape, but you can also use a mini muffin tin in a pinch. The texture and flavor will still be great.

Can I use frozen raspberries?

Fresh raspberries hold their shape best and have a more appealing texture. If you only have frozen, thaw and pat them dry thoroughly before using, though they may be more delicate.

How should I store leftovers?

Store filled and finished madeleines in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best results.

More Recipes For Chocolate Lovers

5 stars (5 ratings)

Chocolate Raspberry Madeleines

Servings: 24 pastries
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 1 hour 52 minutes
Chocolate raspberry Madeleines: light, cake-y, and so pretty. Baked with a fresh raspberry and filled with rich chocolate ganache!

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Ingredients

Instructions
 

  • Place the chopped chocolate in a small bowl.  
  • Heat the cream until just barely simmering, and pour it over the chocolate.  Allow to stand for 5 minutes, then stir with a silicone spatula until smooth.  Cool the ganache until thick and spreadable.
  • Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until doubled in volume, and very pale and thick (5 to 10 minutes).  
  • Stir in the vanilla extract.  
  • Sift the flour and cocoa powder together, and add the mixture alternately with the melted butter, folding gently so the batter loses as little volume as possible.  
  • Refrigerate the batter (covered), for 45 minutes or until thickened.
  • Butter a madeleine pan generously, and refrigerate for 10 minutes.  
  • Preheat the oven to 375 degrees F.  
  • Scoop the batter into the prepared pan, filling each well about 3/4 full.  
  • Set a fresh raspberry (stem side up) into the center of each madeleine.  
  • Bake for 12-14 minutes, or until slightly crisp around the edges.
  • Cool in the pan for several minutes, then transfer to a wire rack to cool completely.  
  • Using a pastry bag fitted with a #5 tip, pipe a small amount of ganache into the cavity of each raspberry.  
  • Turn the madeleines over and dust with powdered sugar, for garnish.
Calories: 113kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 36mg, Sodium: 58mg, Potassium: 57mg, Fiber: 1g, Sugar: 6g, Vitamin A: 210IU, Vitamin C: 0.5mg, Calcium: 11mg, Iron: 0.7mg
Cuisine: French
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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