Chocolate madeleines are delicate French butter cakes with a signature shell shape and a light dusting of icing sugar. Fluffy, moist, lightly sweetened and chocolaty, these cookie-like cakes are the perfect treat to serve with afternoon tea.
Melt ½ cup butter and set it aside to cool slightly while preparing the rest of the ingredients.
With an electric mixer with a whisk attachment at medium-high speed, beat eggs, sugar and vanilla for 5 - 6 minutes until creamy, thick and bubbles are evident.
Into a medium bowl with a sieve, sift the flour, salt and cocoa.
Reduce the mixer speed to a gentle low speed. Gradually add the sifted flour and cocoa mixture to the wet ingredients, beating tenderly until blended, scraping down the sides as necessary. Do not over mix so as to ensure the tiny bubbles created in the egg mixture don’t pop.
With the mixer still at a gentle low speed, slowly drizzle in ½ cup melted butter while beating tenderly just until combined. The batter will become smooth, thick and shiny and resemble a mousse-like batter. Gently transfer the batter to a clean bowl. Cover with plastic wrap and chill in refrigerator for at least 60 minutes up to 2 days.
Meanwhile, during the last 15 – 20 minutes of chilling time, preheat the oven to 350 degrees F. Melt the 2 tablespoons butter and generously brush the cavities of a madeleine pan, ensuring you get into the crevices. Reserve the remaining butter for the next batch.
Without stirring the cold batter, spoon about 1½ to 2 tablespoons of batter into the centre of each cavity. No need to spread the batter as it will fill the mold as it bakes. Cover and refrigerate any remaining batter for the next batch.
Bake for 9 - 12 minutes without opening the oven door, until puffed and lightly golden. The cakes should look set and lightly spring back when touched. Because the batter is chocolate, it is difficult to check for brownness, so take care not to over bake. Cool the cakes in the pan for 1 minute then unmold them to a rack to cool completely.
Wash up the pan, dry it, and let it cool before proceeding with the next batch. Repeat process with the remaining batter, brushing the pan again with melted butter.
Cool cakes completely before dusting lightly with icing sugar. Madeleines are best enjoyed when freshly baked.