Chocolate raspberry Madeleines: light, cake-y, and so pretty. Baked with a fresh raspberry and filled with rich chocolate ganache!

This is a sponsored post, written by me and created in partnership with White Lily Flour.  All opinions expressed herein are straight from my heart.

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

I’ve got another fun Valentine’s Day treat for you today!  Chocolate raspberry Madeleines!

I just love this holiday.  To me, it’s a perfect excuse to bake up a homemade treat for your sweetheart.  And what could be better than something chocolate, pink, and beautiful to look at?

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

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, you want to do your best 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.

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

With recipes like this one, it’s even more important than ever to use the best ingredients you can get your hands on- especially when it comes to the flour.  White Lily flour is my flour of choice.  I love it because it’s made from 100% soft red winter wheat.  This really helps to create light-textured and fluffy baked goods every time.

White Lily has always been a staple ingredient for Southern bakers, but guess what?  I live in the Philadelphia area and I can get it in my regular supermarket.  It’s sweeping the nation, lol!  Check out their store finder to find it in a store near you, or just order it online.

I hope you’ll whip up a batch of these chocolate raspberry Madeleines for someone you love!  They’re so light, fluffy, and chocolate-y, and that ganache-filled raspberry makes them even more special!

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

5 reviews

Chocolate Raspberry Madeleines

Chocolate raspberry Madeleines: light, cake-y, and so pretty. Baked with a fresh raspberry and filled with rich chocolate ganache!

Prep Time 45 minutes Cook Time 12 minutes Total Time 57 minutes
Yields 24 pastries     adjust servings

Ingredients

  • 2 ounces semi-sweet chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cup White Lily all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 10 tablespoons unsalted butter, melted and cooled slightly
  • 24 fresh raspberries

Instructions

  1. Place the chopped chocolate in a small bowl.  
  2. 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.
  3. 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).  
  4. Stir in the vanilla extract.  
  5. 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.  
  6. Refrigerate the batter (covered), for 45 minutes or until thickened.
  7. Butter a madeleine pan generously, and refrigerate for 10 minutes.  
  8. Preheat the oven to 375 degrees F.  
  9. Scoop the batter into the prepared pan, filling each well about 3/4 full.  
  10. Set a fresh raspberry (stem side up) into the center of each madeleine.  
  11. Bake for 12-14 minutes, or until slightly crisp around the edges.
  12. Cool in the pan for several minutes, then transfer to a wire rack to cool completely.  
  13. Using a pastry bag fitted with a #5 tip, pipe a small amount of ganache into the cavity of each raspberry.  
  14. Turn the madeleines over and dust with powdered sugar, for garnish.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 122kcal Calories from fat 76
% Daily Value
Total Fat 8g 12%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 43mg 14%
Sodium 51mg 2%
Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Looking for more great holiday recipe ideas? Be sure to follow my “Holiday” board on Pinterest!

This post contains affiliate sales links.

Image Map
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