Chocolate and candied-orange madeleines


  • Serves 36 people

  • 6 eggs
  • 280 gm caster sugar
  • 150 gm (1 cup) plain flour
  • 50 gm Dutch-process cocoa powder, plus extra for dusting
  • 100 gm unsalted butter, melted, plus extra for greasing
  • 1 tbsp finely chopped candied orange slices
01   Preheat oven to 220C. Whisk eggs and sugar in an electric mixer on high speed until triple in volume (6-7 minutes). Sift flour and cocoa over egg mixture and gently fold through, then fold through butter and candied orange. Spoon one third of batter into moulds of a large, lightly greased madeleine tray, filling each by two thirds. Bake until cakes spring back when lightly pressed (7-8 minutes), cool on a wire rack, clean madeleine tray and repeat with remaining mixture. Serve cakes warm, dusted with extra cocoa powder.
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