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.
- 6 eggs
- 280 gm caster sugar
- 150 gm (1 cup) plain flour
- 50 gm Dutch-process cocoa powder, plus extra for dusting
- 100 gm unsalted butter, melted, plus extra for greasing
- 1 tbsp finely chopped candied orange slices
- 1Preheat 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.