Ultimate Chocolate Orange Madeleines Recipe

The bright scent of fresh citrus zest hitting rich cocoa powder always brings a smile to my face on gray afternoons.

This simple Chocolate Orange Madeleines recipe captures that perfect flavor pairing in a soft, spongey cake that feels fancy but takes minutes to mix. It is my favorite way to turn basic pantry staples into an elegant dessert that looks beautiful on a serving platter.

What Sets These Chocolate Orange Madeleines Apart

The texture strikes a flawless balance between a crisp shell and a tender, airy crumb inside. Every bite offers a satisfying contrast that feels light enough to enjoy with your morning coffee yet rich enough for dessert.

You do not need any special equipment or hours of chilling time to get that signature hump on these little cakes. I simply whisk the batter together and pop them straight into the oven for immediate gratification.

Rich chocolate and bright orange create a classic combination that tastes sophisticated enough for guests but comforting enough for snacking. I find that dipping them in a silky glaze takes the experience to an entirely new level of indulgence.

If you enjoyed this sweet treat, you’ll want to try my Hearty Oatmeal Cream Pies Recipe next, plus the Quick Orange Chocolate Chip Ricotta Cookies Recipe delivers the same bold flavors.

Gathering Your Chocolate Orange Madeleines Ingredients

Here’s what you’ll need to get started:

• Sugar: Provides the necessary sweetness and helps create the crisp exterior texture.
• Eggs: These are crucial for structure and help the cakes rise properly without needing heavy mechanical mixing.
• Salt: A pinch balances the sugar and enhances the chocolate intensity.
• Vanilla extract: Adds a warm background note that rounds out the chocolate flavor.
• Gluten-Free 1-to-1 Baking Flour: Keeps the recipe gluten-free while maintaining a light crumb, though standard all-purpose flour works if you prefer.
• Baking powder: The leavening agent responsible for the classic madeleine “hump.”
• Cocoa powder: Use unsweetened cocoa to give the batter a deep, dark chocolate color and taste.
• Butter: Melted and cooled butter ensures the cakes are moist and flavorful.
• Orange zest: Fresh zest provides the essential citrus punch that cuts through the richness.
• Orange juice: A splash of fresh juice or non-alcoholic extract replaces the traditional liqueur for a family-friendly citrus boost.
• Semisweet chocolate: Melted down to create a luxurious dipping glaze.
• Flaky salt: An optional finishing touch that adds crunch and savory contrast to the sweet glaze.

Step-by-Step Chocolate Orange Madeleines Instructions

Let’s get cooking!

1. Start by preheating your oven to 375°F so it is hot and ready for the batter. Take a moment to generously brush your madeleine pan with melted butter, ensuring every scalloped groove is coated, even if the pan is nonstick, to guarantee the cakes release perfectly later.
2. In a large mixing bowl, crack in the eggs and add the sugar and salt. Use a whisk or a mixer to beat these ingredients together vigorously until they are pale and well combined, then whisk in the vanilla extract to distribute the flavor evenly throughout the base.
3. Add the flour, cocoa powder, and baking powder to the egg mixture and whisk gently until the dry ingredients are just incorporated. Pour in the melted, slightly cooled butter and stir until the batter is smooth and glossy, being careful not to overwork the mixture which could make the cakes tough.
4. Gently fold in the fresh orange zest and the orange juice (or extract) until the citrus is evenly speckled throughout the dark chocolate batter. Spoon the batter into the prepared molds, filling them about three-quarters full to allow room for the cakes to rise and form their signature domes.
5. Bake the madeleines for 8 to 10 minutes, keeping a close eye on them until the tops spring back when lightly touched. Insert a toothpick into the center of the largest cake; it should come out clean with no wet batter clinging to it, indicating they are fully baked.
6. Remove the pan from the oven and let the cakes cool in the molds for a few minutes to set their structure. Gently slide them out or flip the pan onto a wire cooling rack to let them cool completely before you begin the glazing process.
7. To finish, melt the semisweet chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in short bursts. Dip each cooled madeleine halfway into the luscious chocolate, place it back on the rack, and immediately sprinkle with a pinch of flaky salt and extra zest before the chocolate sets.

My Best Tips for Perfect Chocolate Orange Madeleines

Generously butter your pan even if it says it is nonstick to ensure every cake releases cleanly. I like to use a pastry brush to get the butter deep into the ridges so the Chocolate Orange Madeleines keep their beautiful pattern.

Do not overmix the batter once you add the flour because it can make the cakes dense instead of airy. I stop mixing as soon as the white streaks of flour disappear to keep the texture light and tender.

Dip the cooled cakes in chocolate just halfway to keep the beautiful scalloped shell design visible. This method gives you the perfect ratio of plain cake to rich glaze in every bite of these Chocolate Orange Madeleines.

Best Ways to Enjoy Chocolate Orange Madeleines

I love serving these warm with a fresh cup of hot coffee to melt the chocolate glaze slightly. The heat brings out the citrus oils in the zest, making the kitchen smell absolutely incredible.

They also make a lovely gift when packed in a clear bag tied with a festive ribbon. I often bake a double batch during the holidays because they disappear from the dessert table so quickly.

Join me on Pinterest for more easy baking inspiration and cozy dessert recipes that are perfect for sharing with family and friends.

Chocolate Orange Madeleines Recipe

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• Author: Amelia Bryan
• Total Time: 21 min
• Yield: 16-18 madeleines
• Diet: Gluten Free

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Description

Soft and spongey chocolate madeleines infused with fresh orange zest and dipped in a rich chocolate glaze. A simple yet elegant dessert.

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Ingredients

• 2/3 cup Sugar
• 1/4 cup Cocoa powder, unsweetened
• 1/4 cup Melted, cooled butter
• 4 Eggs
• 3/4 cup Gluten-Free 1-to-1 Baking Flour (or all-purpose flour)
• 1/4 tsp Baking powder
• 1/2 tsp Vanilla extract
• 1/4 tsp Salt
• Zest from one small to medium orange
• 1–2 tsp Orange juice (or non-alcoholic orange extract)
• 8 oz Semisweet chocolate (for glaze)
• Flaky salt (optional for topping)

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Instructions

1. Start by preheating your oven to 375°F so it is hot and ready for the batter. Take a moment to generously brush your madeleine pan with melted butter, ensuring every scalloped groove is coated, even if the pan is nonstick, to guarantee the cakes release perfectly later.
2. In a large mixing bowl, crack in the eggs and add the sugar and salt. Use a whisk or a mixer to beat these ingredients together vigorously until they are pale and well combined, then whisk in the vanilla extract to distribute the flavor evenly throughout the base.
3. Add the flour, cocoa powder, and baking powder to the egg mixture and whisk gently until the dry ingredients are just incorporated. Pour in the melted, slightly cooled butter and stir until the batter is smooth and glossy, being careful not to overwork the mixture which could make the cakes tough.
4. Gently fold in the fresh orange zest and the orange juice (or extract) until the citrus is evenly speckled throughout the dark chocolate batter. Spoon the batter into the prepared molds, filling them about three-quarters full to allow room for the cakes to rise and form their signature domes.
5. Bake the madeleines for 8 to 10 minutes, keeping a close eye on them until the tops spring back when lightly touched. Insert a toothpick into the center of the largest cake; it should come out clean with no wet batter clinging to it, indicating they are fully baked.
6. Remove the pan from the oven and let the cakes cool in the molds for a few minutes to set their structure. Gently slide them out or flip the pan onto a wire cooling rack to let them cool completely before you begin the glazing process.
7. To finish, melt the semisweet chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in short bursts. Dip each cooled madeleine halfway into the luscious chocolate, place it back on the rack, and immediately sprinkle with a pinch of flaky salt and extra zest before the chocolate sets.

Notes

This recipe traditionally calls for Grand Marnier, but I have substituted it with orange juice or extract to keep it alcohol-free. If you do not have a madeleine pan, a mini muffin tin works as a great alternative.

• Prep Time: 12 min
• Cooling Time: 15 min
• Cook Time: 9 min
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 madeleine
• Calories: 140
• Sugar: 10g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 45mg

Keywords: Chocolate Orange Madeleines, chocolate madeleines, orange dessert, gluten free baking, easy tea cakes