Not quite the same madeleines made famous by Proust but nothing is lost by the addition of chocolate and candied orange; they are light and fluffy as all good madeleines should be and must be eaten straight from the oven.
Ingredients
Method
Main
1.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.
