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5 stars (5 ratings)

Chocolate Raspberry Madeleines

Chocolate raspberry Madeleines: light, cake-y, and so pretty. Baked with a fresh raspberry and filled with rich chocolate ganache!
Prep Time45 minutes
Cook Time12 minutes
Total Time1 hour 52 minutes
Course: Dessert, Snack
Cuisine: French
Keyword: Chocolate, madeleines, raspberry
Servings: 24 pastries
Calories: 113kcal



  • 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