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Bonne Maman Madeleine Christmas Cake

Author Eric Lanlard (reprinted with permission)


  • 400 grams dark chocolate chopped
  • 400 ml whipping cream
  • 20 Bonne Maman Madeleines
  • 5 tablespoons dark rum
  • 5 tablespoons water that's 15 teaspoons
  • 200 grams sweet chestnut cream store bought is fine
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 100 grams icing sugar confectioner's sugar


  • Line a 20 cm long loaf tin with parchment or baking paper and set aside.
  • Melt the dark chocolate in a bowl over a pan of simmering water.
  • Add 8 teaspoons of water to the chocolate and mix until smooth and glossy.
  • Add the mixed spice and leave to cool.
  • Whip the cream until soft peaks form.
  • Gently fold the whipped cream into the cooled chocolate mixture. Set aside.
  • Slice 5 Bonne Maman Madeleines horizontally and use them to cover the bottom and sides of the tin.
  • Mix the remaining 7 teaspoons of water with the rum, then use a pastry brush to soak the Madeleine slices.
  • Cover the Madeleine layer with about half the chocolate and cream mixture.
  • Cover this layer with 5 more horizontally sliced Bonne Maman Madeleines.
  • Spoon the chestnut cream evenly over this layer of Madeleines and then carefully cover with the rest of the chocolate mixture.
  • Place another layer of 5 horizontally sliced Madeleines on top, press down well. Cover with cling film (plastic wrap) and place in the fridge overnight to set.
  • Turn the log onto a serving plate, garnish with remaining Madeleines and dust with icing sugar and any decorations you like.
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