Spiced Chocolate Madeleines with Espresso Cream Sauce

Summary: Adding cinnamon, cloves and cocoa to a Madeleine makes for a fabulous take on a traditional treat. To create this, I adapted a basic madeleine recipe from the Joy of Baking. You'll need a Madeleine pan for this recipe.

Yield: 30


  • 1 stick unsalted butter
  • ¾ cups all-purpose flour
  • ¼ cup natural unsweetened cocoa
  • ½ teaspoon baking powder
  • ¼ + ⅛ teaspoon Vietnamese cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 3 eggs, room temperature
  • ⅔ cups unrefined, granulated sugar
  • 2 tablespoons half-and-half
  • ½ teaspoon espresso powder
  • ⅔ cups powdered sugar, sifted


Melt the butter in a small saucepan over medium-low heat until browned. Let cool.

Into a medium mixing bowl, sift together the flour, cocoa, baking powder, cinnamon, cloves and salt. Set aside. In a standing mixer, beat together, on medium-high speed, the eggs and sugar for 4 minutes until fluffy and a beautiful soft yellow.

Add to the egg mixture, ¼ of the flour mixture, beating at medium speed; then add ¼ of the brown butter. Repeat this pattern, ending with flour, until everything is combined, scraping down the sides as needed. Remove bowl from mixer, cover and chill for 1-4 hours.

Preheat the oven to 375° Fahrenheit; butter and flour a Madeleine pan if it's not nonstick. Spoon a generous dollop of batter into each well. Cook 10 minutes and turn out on a rack to cool.

While the madeleines are cooking, make the espresso cream sauce: warm the half and half on the stovetop or gently in the microwave. Stir in the espresso powder until dissolved. Whisk the espresso cream into the powdered sugar until everything is well incorporated. Serve the warm madeleines with the dipping sauce.