Earlier this year I purchased a beautiful madeleine mold and made the most perfect lemon madeleines. These dainty little cake-like cookies were so easy to make, I vowed to try different flavors; vanilla, orange and chocolate.
Somehow the time flew by and I lost track of my madeleine mold. A few weeks ago, my need to bake went into overdrive but I couldn't find my beloved mold. I turned the house upside down and stressed the hubby so bad he went looking for it. He found the mold wedged between the stove drawer and the oven ...my hero.
I finally set out to make chocolate madeleines but not just regular chocolate; I married orange and chocolate flavors by adding grated orange peel and a tablespoon of orange liqueur to the mix; PERFECT!
The following recipe makes exactly 12 perfectly moist regular-sized madeleines. The batter is best made the night before, kept chilled in the fridge and then simply pop them in the oven the next morning and enjoy fresh madeleines for breakfast or tea in less than 10 minutes.
- 1/2 cup of melted and cooled butter
- 1/2 cup of sugar
- 2 room temperature eggs
- 2 tsps of grated orange peel
- 1 tablespoon of orange liqueur (I used Triple Sec but Grand Marnier would be nice too)
- 1/2 + 1/4 cups of flour
- 1/8 cup of unsweetened cocoa powder
- 1/2 tsp of baking powder
- A pinch of salt
- Butter the mold and dust it with flour; making sure to remove any excess flour.
- Place the mold in the refrigerator.
- In a large bowl, cream the butter and the sugar and add the eggs beating continuously until smooth.
- Add the orange liqueur and the grated orange peel to the mix
- Finally add the sifted flour, cocoa powder, baking powder and a pinch of salt, making sure to combine well.
- Chill the batter overnight or for at least 1 hour.
- Once you are ready to cook, heat oven to 425°.
- Fill the chilled mold with he batter and bake for 7 to 9 minutes. The madeleines should be soft to the touch; not firm.
Serve as is, dusted with icing sugar or dip the tips in melted chocolate and let set.