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