Honey Ginger Madeleine Cakes with Chocolate Sauce

Precious little French cakes that are easy to make

Veronica Brandy

Elegant, moist and delicate, these honey ginger madeleines make the perfect treat to enjoy with a good cup of coffee. They are easy to make and taste just like from a Parisian bakery.

madeleine-cake

best-madeleine-cake-recipe

Preparation: 20 minutes
Resting: 1 to 2 hours
Baking: 10 to 12 minutes

Ingredients list for the french madeleines

The madeleines:

  • 2/3 cup (150g) unsalted butter, diced
  • 3 eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons honey
  • 1 cup (120g) all-purpose flour, unsifted
  • 4 tablespoons (20g) shredded coconut
  • 1/2 cup (40g) ground almond
  • 1-inch (15g) fresh ginger root, grated
  • 2 teaspoons (8g) baking powder
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The chocolate sauce:

  • 1 cup (240ml) heavy cream
  • 1 tablespoon salted butter
  • 8 oz. (220g) semi-sweet chocolate, chopped

Madeleine-is-a-French-cookie-cake-

Directions

The madeleines
1.
Heat a small saucepan on medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit, and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.

2. Once the butter has colored and has a nutty aroma, remove from heat and place on a cool surface like a owl full of cold water to help stop the butter from cooking further. Filter through a fine mesh strainer to discard the lactose and keep only the clarified butter (also know as ghee). If you don’t have a strainer fine enough, just skim the surface with a spoon to remove the lactose. Set aside to cool

3. Combine flour, baking powder, shredded coconut and ground almond in a medium bowl, whisking together. Set aside.

4. Beat together the eggs, sugar, ginger and honey using an electric mixer or by hand. This should take about 5 minutes, the mixture should increase in volume and become pale in color.

5. Sift the flour and baking powder over the egg, sugar and honey mixture. Fold gently with a rubber spatula until just combined. Finish by folding in the clarified butter and mix until smooth.

7. Cover the batter and refrigerate for about 1-2 hour or until completely chilled.

8. Meanwhile, preheat the oven to 400°F (200°C). Generously butter and dust your madeleine pan with flour. Spoon the batter into each cavities, filling about 2/3 of the way because the madeleine will swell.

9. Bake for about 10 – 12 minutes until the edges are golden brown and the middle of the madeleines forms a small bump. Transfer the pan to a cooling rack before un-molding. You can dust the madeleines with powdered sugar just before serving.

The-classic-French-tea-treat

The chocolate sauce
1. Melt butter into heavy cream in a medium saucepan over medium heat. Keep an eye on it and stir occasionally with a wooden spoon.

2. Stir in chocolate and mix until melted and smooth. Make sure to use a wooden spoon as metal doesn’t work well with chocolate. Remove from heat and cool to room temperature.

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Madeleine-cake-recipe
Honey Ginger Madeleine Cakes with Chocolate Sauce