(Makes ±20)

250 ml cake flour

10 ml   baking powder

15 g     cacao

            pinch of salt

3          eggs

140 g   castor sugar

30 ml   honey

5 ml     vanilla essence

            zest of 1 orange

30 ml   orange juice

100 g   butter

100 g   dark chocolate, chopped

            melted chocolate for dipping

            crystalised orange zest for garnish (optional)


  • Sieve the flour, cocoa powder, baking powder, and salt together in a small bowl.
  • In a separate bowl, whisk together the eggs, sugar, honey, orange zest, orange juice, and vanilla extract and add to the dry ingredients. Mix together
  • Melt together the butter and chocolate then add to the batter. Whisk until smooth and sticky.
  • Transfer the batter to a pastry bag and let sit at room temperature for one hour. (or overnight)
  • Preheat your oven to 190°C degrees F. Brush 2 madeleine pans generously with butter and dust with flour – tapping out any excess flour. Pipe or spoon (the batter into the pan, filling 2/3 of each madeleine well. Bake for 8-10, until edges are browned slightly, and the body springs back when pressed.
  • Cool on a wire rack and cool. Dip in melted dark chocolate and garnish with crystalised orange zest 


Batter can be stored in the fridge for 3-4 days before baking.


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