Nothing beats chocolate madeleines like the decadent Double Chocolate Madeleines! With double the chocolate, first in the madeleines itself and furthermore, a coating, these Double Chocolate Madeleines are a dream come true!

I have always been a huge fan of madeleines, having shared the classic and pandan versions previously. Then, to complete the flavour set, the Double Chocolate Madeleines now! While the same technique applies, there are additional factors to consider when making the chocolate version of it.

For starters, the addition of cocoa powder and melted chocolate has to be carefully balanced. Else, the madeleines could be too dry or overly moist. Furthermore, one would also have to consider how much reduction in terms of melted butter and flour to compensate.

I am glad to share that I have saved you the hassle with this recipe!

Understanding that obtaining the genoise-sponge might be tricky. As such, do feel free to ask if you have any questions, and if you would like a video recipe to be done for this!

On a side note, I have also developed these Double Chocolate Madeleines using egg powders with success. Egg powders are dehydrated egg-forms that are very convenient and easy to store.

Without further ado, the recipe!

Double Chocolate Madeleines Recipe
by Javier Tan August-21-2021

These Double Chocolate Madeleines are decadent and every chocolate lover’s dream! They are moist yet fluffy, with perfection in each bite!


  • 1/3 Cup or 80g of Unsalted Butter, Melted (Set aside 10g for greasing pan)
  • 1/4 Cup or 60g Dark Chocolate
  • 1/3 Cup or 70g Granulated White Sugar
  • 2 Large Eggs, each weighing 55-60g including the shell
  • 1/2 Teaspoon or 2g Baking Powder
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1 Teaspoon or 5ml of Vanilla Essence
  • 3/4 Cup or 70g All-Purpose / Plain Flour, Sifted
  • 3 Tablespoons or 21g of Cocoa Powder, Sifted
  • 1/8 Teaspoon or a Pinch Cream of Tartar (optional). Helps stabilize the whipped egg and allow you to whip it up faster.


  1. First, melt the unsalted butter at low heat and set aside 10g for greasing later. Then, mix in the dark chocolate into the unsalted butter until melted and well-combined.
  2. Then, whisk the eggs and sugar together. Add cream of tartar here if desired. 
  3. Next, beat at high speed for about 4 – 5 minutes until it is light and frothy, and have attained soft peaks. You might need a longer duration of 6 – 8 minutes without cream of tartar.
  4. Once done, add in the vanilla and salt and beat until well incorporated.
  5. In a separate bowl, sift the plain flour, cocoa powder and baking powder together.
  6. Fold in the mixed dry ingredients into the egg mixture.
  7. Then, fold in the melted butter chocolate mixture in two portions until a single consistency is achieved. Do not over-fold or the batter will deflate.
  8. Next, cling wrap the bowl and refrigerate it for approximately 30 minutes.
  9. Preheat the oven to 180 degrees C and coat the madeleine pan with reserved melted unsalted butter.
  10. Place between 1 or 1.5 Tablespoon (17g – 23g) of batter into each madeleine tray. Fill it to 3/4 full so that they will not overflow.
  11. Bake for about 13 to 15 minutes or until lightly browned and the madeleines have shrunk away from the edge of the case. Save the remaining batter in the refrigerator if you are not baking all at one go. Baking time will be slightly shorter if using less batter, so watch carefully after the 10 minute mark!
  12. Serve and enjoy! If using melted chocolate and nuts, coat it after it has cooled fully.


  • Prep time:
  • Cook time:
  • Total time:
  • Yield: Approx 16-20 amazingly buttery Madeleines!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 48 hours or 2 days! I store mine in airtight containers / bags within 10 – 15 minutes of baking, or until cooled, to lock in the moisture of these cakes.
  3. Feel free to ask if you need help especially if you do not know how the whipped eggs should look like!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here.
  5. For those interested, you can find out more about egg powders here. I got mine from M&D Prize Foods.

– Bakeomaniac, Javier Tan