Trois fois par jour
Chocolate cinnamon madeleine cakes
Photo credit: Dana Dorobantu

Chocolate cinnamon madeleine cakes

Chocolate cinnamon madeleine cakes
Photo credit: Dana Dorobantu
0 vote

This week is all about our Chocolats Favoris partnership, and I had challenged myself to cook with their new products from “ The sweet side of cooking ”, and I have to admit that it wasn’t a challenge at all haha!. Apparently baking sweets stimulates your imagination like none other.

Here’s a chocolaty recipe that will be delicious with a cup of tea or coffee in the afternoon. If you don’t own Madeleine molds, simply use a mini-muffin pan, the look will be different but the taste will be the same.

  • Serves12
  • Prep time20 min
  • Cook time12 min
  • Timeout1 hour
  • FreezingFreezes well


Chocolate Madeleines
  • 3/4 cup of all-purpose flour
  • 3 tablespoons of cocoa powder, sieved
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 3 of eggs
  • 1/2 cup of sugar
  • 1/2 cup of melted butter
  • 1/2 cup of melted Chocolats Favoris  milk chocolate drops
  • 1/4 cup of hazelnut bresiliennes


  1. Combine the flour, cocoa powder, baking powder, cinnamon and salt in a bowl then set aside.
  2. In another bowl, whisk the eggs and sugar with a handheld mixer until the mix whitens and doubles in volume.
  3. Gradually alter adding the flour mix and melted butter one at a time.
  4. Refrigerate the mix for an hour before continuing.
  5. Preheat the oven at 400°F and set the rack at the middle of it. Grease and dust flour on the Madeleine molds then set aside.
  6. Pour the mix into the molds, then bake for 12 minutes. Remove from the molds as soon as they are out of the oven.
  7. Dip each madeleine in the melted chocolate and into the Hazelnut Brezilienne, then lay onto a cooling grid.
Recipe published on August 19, 2018