Description
Delicate, shell-shaped chocolate sponge cakes with a rich cocoa flavor—perfect for tea time or an elegant dessert.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, melted
- 2 eggs
- 2/3 cup sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a madeleine pan.
- In a bowl, beat eggs and sugar until light and fluffy. Add vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt, gently folding to combine.
- Stir in melted butter until smooth.
- Spoon batter into the madeleine pan, filling each mold about ¾ full.
- Bake for 10-12 minutes, until the edges are set.
- Let cool and dust with powdered sugar before serving.
Notes
- Chill the batter for 30 minutes before baking for a better rise.
- Serve with coffee or tea for an elegant treat.
- Store in an airtight container for up to 3 days.
