Browse All Recipes

Chocolate and candied-orange madeleines

Australian Gourmet Traveller French dessert recipe for chocolate and candied-orange madeleines.

By Rodney Dunn
  • 15 mins preparation
  • 25 mins cooking
  • Serves 36
  • Print
Chocolate and candied-orange madeleines
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


  • 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.