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Moist Olive Oil Chocolate Madeleines Recipe

  • 4 min read
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Chocolate Olive Oil Madeleines are classic French tea cakes featuring bold cocoa balanced by good-quality olive oil. Replacing butter with olive oil gives these madeleines a delicate fruitiness and a soft, tender crumb that stays moist for days. The cocoa adds rich depth without weighing them down, creating lightly crisp edges and velvety centers. Simple, elegant, and a pleasant, slightly unexpected twist on a traditional favorite.

chocolate Madeleine in a box.

Madeleines are small sponge cakes baked in shell-shaped molds. The characteristic hump on top comes from trapping steam during baking: chilling the filled molds for a few hours allows a thin, slightly dry skin to form on the batter surface. That skin keeps steam from escaping when the madeleines hit the hot oven, so the trapped steam puffs the center and then re-condenses into moisture, yielding a tender, close-textured crumb rather than a dry sponge. It’s a small technique that makes a big difference.

These madeleines are flexible for variations — try nutty or floral flavors like pistachio or orange if you prefer. For extra softness I use oil instead of butter. Oil stays liquid as the cakes cool, coats the flour differently than butter does, and promotes a softer texture. If you prefer, you can substitute melted butter or browned butter for a more traditional flavor.

Make It

  • The yield will vary depending on the size of your madeleine molds.
  • Extra virgin olive oil can sometimes add a subtle bitterness. Warming the oil briefly (30–60 seconds) softens some bitter notes and helps the cocoa bloom, which enhances the chocolate flavor.
  • If you prefer a more buttery flavor, replace the olive oil with melted butter or browned butter.
  • Use eggs at room temperature (or slightly warm) so they whip up light and airy. Cold eggs won’t incorporate as much air and can cause a denser result.
  • Fill each madeleine cavity about three-quarters full for best rise and shape.
A bowl with olive oil and cocoa powder.
Warm the olive oil for 30–60 seconds and pour it over the cocoa powder; let it rest for a few minutes to blend.
a bowl with egg mixture and a spatula.
Whip the eggs and sugar until light and airy, then fold in flour and baking powder carefully.
a bowl with egg mixture folding in chocolate spatula.
Gently fold the cocoa and olive oil mixture into the batter to maintain air.
A bowl with chocolate batter and a spatula.
Chill the batter to help the batter set in the molds and form the signature hump during baking.
Madeleines molds filled with batter.
Divide the batter into the molds, chill for a few hours, then bake until the edges are crisp and the centers are tender.

Storing

Store cooled madeleines in an airtight container at room temperature for up to three days to retain moisture. For longer storage, freeze them in a freezer-safe bag for up to ten days. Thaw at room temperature; if you like, refresh them in a warm oven for a few minutes to restore a little crispness around the edges.

chocolate madeleines.
chocolate madeleines recipe.

Tender and Moist Chocolate Olive Oil Madeleines

Moist, tender tea cakes made with cocoa and extra virgin olive oil. Olive oil gives a soft crumb with subtle fruitiness while the cocoa provides deep chocolate flavor without heaviness.
Prep Time: 15 mins
Cook Time: 15 mins
Servings: 12 Madeleines
Author: Dikla Levy Frances

Ingredients

  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1/2 cup (120 ml) olive oil
  • 2 large eggs, room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup (100 g) sugar
  • 1/2 cup (60 g) cake flour
  • 1/2 teaspoon baking powder

Instructions

  1. Measure the cocoa into a medium bowl. Warm the olive oil in short increments (about 30 seconds at a time) until slightly warm, then pour it over the cocoa and whisk until smooth. Set aside to cool slightly.
  2. In a separate bowl, whip the eggs and sugar until the mixture is thick, pale, and noticeably increased in volume.
  3. Combine the cake flour and baking powder, sift them over the egg mixture, and fold gently until fully incorporated. Take care not to deflate the eggs.
  4. Fold the cocoa and olive oil mixture into the batter until evenly combined. Cover the bowl and chill the batter for 30–60 minutes to firm it slightly.
  5. Grease a 12-cavity madeleine pan and fill each cavity about three-quarters full.
  6. Return the filled pan to the refrigerator and chill for 2–4 hours. This step helps form the thin skin that produces the classic hump during baking.
  7. Preheat the oven to 400°F (200°C). Bake the madeleines for 8–10 minutes, until the edges are lightly crisp and the centers spring back.
  8. Remove from the oven and allow the madeleines to cool briefly in the pan before turning them out onto a rack to cool completely.
  9. Store cooled madeleines in an airtight container for up to 3 days, or freeze in a freezer bag for up to 10 days.

Notes

  • Choose an olive oil whose flavor you enjoy. If you prefer a different profile, melted butter or browned butter make good alternatives.
  • Eggs should be at room temperature so they whip up light and airy. Cold eggs won’t trap as much air and can result in denser madeleines.