Jade's Dark Chocolate Madeleines

Jade's Dark Chocolate Madeleines

We were thrilled to have Jade, a hobby baker turned sourdough aficionado by the moniker @shebakessourdough, share her recipe for buttery, chocolatey madeleines. 

This one-bowl recipe, suitable for beginners, even comes together in the Talay Shell Sharing Dish (regular size) for easy prep and even breezier clean-up.


  • 3 eggs
  • 90g sugar
  • 15g invert sugar (can be replaced with regular sugar or honey)
  • 50g milk
  • 160g flour
  • 30g unsweetened cocoa powder
  • 3g baking powder
  • A pinch of salt
  • 140g butter

Yields 24 madeleines


1. Melt butter and leave it to cool until it reaches ~55°C.

2. Beat eggs and sugar gently until sugar dissolves.

3. Add milk and mix well.

4. Sift in flour, cocoa powder, baking powder and salt and fold in thoroughly.

    5. Pour in melted butter and mix the batter gently until everything becomes homogenous.

    6. Refrigerate the batter for at least 2 hours or overnight.

    7. Preheat oven at 205°C for 15 minutes.

    8. Fill the Madeleine mould with batter to 3/4 full.

    9. Bake at 200 °C for 5 minutes, turn down to 180 °C and continue to bake for another 7-8 minutes.

    10. Unmould and enjoy freshly baked!

    Image credits: Jade (@shebakessourdough)

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     Enjoyed this recipe?

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