Chocolate and almond madeleines
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These chocolate and almond madeleines are little bites of pure elegance — soft, delicate chocolate sponges with a hint of almond. They’re quick to make, beautifully light, and perfect for afternoon tea, gifting, or a sweet treat with coffee.
Made with a light chocolate and almond sponge, they bake in minutes and deliver consistently soft, flavourful results. If you’re looking for an easy madeleine recipe with chocolate and almond, this one is ideal — and these dainty delights are incredibly moreish.
Serving Suggestions for Chocolate & Almond Madeleines
- A cup of tea (Earl Grey, English breakfast or chamomile)
- Fresh berries (raspberries, strawberries or cherries)
- A spoonful of raspberry or cherry compote
- Lightly whipped cream or mascarpone
- Vanilla ice cream or chocolate ice cream
- A drizzle of melted chocolate or chocolate sauce
- A dusting of icing sugar or cocoa powder
- Toasted flaked almonds for extra crunch
- A small glass of dessert wine (like Moscato)
- Coffee, cappuccino or a rich hot chocolate
- Orange segments or a little orange zest on the side
Chocolate and almond madeleines
Ingredients
- 2 eggs
- 100 g granulated sugar
- 100 g plain flour
- 15 g cocoa powder
- 1 tsp baking powder
- 1 tsp almond extract
- 2 tbsp grated plain chocolate
- 75 g butter, melted and cooled
Instructions
- Whisk together the eggs and sugar until pale, fluffy and doubled in size. Slowly fold in the flour, cocoa powder and baking powder. Add the almond extract and grated chocolate.
- Slowly add the melted butter, gently folding in until combined. Cover and chill in the fridge for at least 30mins.
- Preheat the oven to 190° / Gas 5. Grease the madeleine tray and spoon in the mixture. Bake for 7 mins until risen and golden. Leave to cool in the tin for 5 mins, then turn out and cool on a rack.