Tender and Moist Chocolate Olive Oil Madeleines
Moist and tender tea cakes made with cocoa and extra virgin olive oil. The olive oil creates a soft, tender crumb with subtle fruitiness, while the cocoa adds deep chocolate flavor without heaviness.
Servings 12 Madelines
Ingredients
- 1/3 Cup (30g) Unsaweetedned cocoa powder
- 1/2 Cup (120ml) Olive oil
- 2 Large Eggs, room temperature
- 3/4 tsp Pure Vanilla Extract
- 1/2 Cup (100g) Sugar
- 1/2 Cup (60g) Cake flour
- 1/2 tsp Baking powder
Instructions
- Measure the cocoa powder (30g) into a medium bowl. Warm the olive oil (120ml) for one minutes using a 30 seconds increments then pour it over the cocoa powder. Mix to blend and set a side.
- Whip the eggs (2) and sugar (100g) in a separate bowl until you have a thick, pale yellow mixture.
- Mix the cake flour (60g) and baking powder (1/2 teaspoon), then sift the mixture over the eggs mixture and fold until fully incorporated.
- Fold in the cocoa/olive oil mixture. Cover the bowl with plastic wrap then chill it for 30-60 minutes.
- Grease you Madeleines pan (12 in total), then fill each 3/4 full.
- Place the pan back in the refrigerator for 2-4 hours.
- Bake at a 400°F pre-heated oven for 8-10 minutes.
- Remove from oven and allow to cool before removing from pans.
- Store in an airtight container for up to 3 days, or freeze in a freeze bag for up to 10 days.
Notes
- Note that the olive oil's flavor so use the type you enjoy, and if you want, use melted brown butter (or butter) instead.
- The eggs must be at room temperature for them to whip into a light and thick meringue. When cold, they won't incorporate air as well, and the cookies will bake dense.