6eggs280 gmcaster sugar150 gm(1 cup) plain flour50 gmDutch-process cocoa powder, plus extra for dusting100 gmunsalted butter, melted, plus extra for greasing1 tbspfinely chopped candied orange slices
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.