Who doesn’t love a madeleine? These light airy french treats, fall between a cake and a cookie. There are many madeleine recipes on my blog but the classic combination of Chocolate and Orange Madeleines has to be my favourite.
Bursting with the flavour of zesty oranges while you bite into a crisp dark chocolate exterior, these chocolate and orange madeleines are not only perfect for afternoon tea or a ladies gathering, but they’re the most beautiful edible gifts that can be created in your kitchen.
As always, I’ve used sillicone molds for the beautiful shape. They are so easy to make and unmold. They don’t stick to the mold and fall out easily with a smooth shine on the surface.
If you’re a fan of madeleines dont forget to check out my Homemade madeleines with rosewater and cardamom.
Chocolate and Orange Madeleines
Makes 12 -15 madeleienes
3/4 cup (94 g )plain flour
1/4 tsp baking powder
2 eggs
1/2 cup (100 g) caster sugar
1 tbsp freshly grated orange zest
1/2 cup (114 g) unsalted butter, melted and cooled
100 g dark chocolate, melted
gold leaf, for decoration
Method : Place the flour and baking powder in a medium bowl and mix to combine.
In a large bowl, place the eggs, sugar and orange zest. Using an electric mixer beat until thick, pale and doubled in volume (about 5-6 mins). Batter should fall back in a thick ribbon when beaters are lifted. Fold in the dry ingredients. Gently fold in the butter. Cover the bowl and place in the fridge for 30 mins.
Preheat oven to 200°C. Grease well, a 6 or 12-hole madeleine mold. Place tablespoons of mixture into prepared madeleine moulds. Bake for 10-12 minutes or until golden and cakes spring back when pressed in the centre. Allow to remain in the mold for 1 min, then gently unmold. Place on a wire rack to cool completely.
Pipe (or spoon) small amount of melted dark chocolate into a clean mold. Place madeleines over the chocolate, allowing some of it to come up the sides. Place mold tray in the fridge to set. Repeat with remaining madeleines. Madeleines should easily come off the molds. Using a brush, decorate madeleines with gold leaf. Store in an air tight container in room temperature.
