Treat yourself to the delightful combination of chocolate and orange flavors with these tender and moist madeleines, dipped in rich dark chocolate and garnished with crystallized orange zest.
250 ml cake flour
10 ml baking powder
15 g cacao
140 g castor sugar
30 ml honey
5 ml vanilla essence
30 ml orange juice
100 g butter
100 g dark chocolate, chopped
pinch of salt
3 eggs
melted chocolate for dipping
zest of 1 orange
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 m`deleine 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
TIP!
Batter can be stored in the fridge for 3-4 days before baking.
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