Mocha madeleines

Give the classic French dessert a modern twist with these pretty mini mocha madeleines. These easy cakes are the perfect treat for afternoon tea

  • Prep:20 mins
    Cook:10 mins
    plus cooling and 1 hr chilling
  • Easy

Nutrition per serving

  • kcal 152
  • fat 9g
  • saturates 5g
  • carbs 16g
  • sugars 10g
  • fibre 1g
  • protein 2g
  • salt 0.2g


  • 100g butter, plus extra for the tin
  • 85g plain flour
  • 15g cocoa powder
  • 2 eggs, separated
  • 2 tsp honey
  • 1 ½ tbsp coffee granules
  • 80g caster sugar
  • 15g demerara sugar
  • 25g white chocolate


  1. Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.

  2. Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.

  3. Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.

  4. Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.

  5. Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.

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