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+ servings
Chocolate Raspberry Madeleines
Prep Time
45 mins
Cook Time
12 mins
Total Time
1 hr 52 mins

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

Course: Dessert, Snack
Cuisine: French
Keyword: Chocolate, madeleines, raspberry
Servings: 24 pastries
Calories: 113 kcal
  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.
Nutrition Facts
Chocolate Raspberry Madeleines
Amount Per Serving
Calories 113 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 58mg3%
Potassium 57mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 210IU4%
Vitamin C 0.5mg1%
Calcium 11mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.