chocolate-dipped orange madeleines

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 12  Prep: 25m  Cook: 30m  

These cookies, popularly known as French cakes are my absolte favorite. I baked them myself for this thanksgiving, and gave the classic cookies a twist by adding orange zest flavor and dipping them in molten chocolate!

10

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup (1 stick) butter 1/2 cup (1 stick) butter
•   1 cup all-purpose flour 1 cup all-purpose flour
•   1/2 tspn baking powder 1/2 tspn baking powder
•   A pinch of salt A pinch of salt
•   3 large eggs 3 large eggs
•   3/4 cup granulated sugar 3/4 cup granulated sugar
•   2 tsp vanilla essence 2 tsp vanilla essence
•   1 tbsp freshly squeezed orange juice 1 tbsp freshly squeezed orange juice
•   1 tbsp grated orange zest 1 tbsp grated orange zest
•   2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped 2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped
•   Madeleine Pans (you can buy one online here) Madeleine Pans (you can buy one online here)

Instructions

1. Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool to room temperature.
2. Mix together the flour, baking powder and salt. Beat eggs and sugar in a large bowl with a hand blender until tripled in volume. Lower speed to medium and beat in the vanilla, orange juice and orange zest. Fold in flour mixture a little (1/3rd) at a time. Finally fold in the cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.
3. Preheat oven to 375?F. Apply butter or non-stick cooking spray to two 12-mold madeleine pans and dust them with flour. Drop a generous spoonful or two of batter into center of each prepared mold, leaving the batter mounded in the center. Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.
4. Remove the pans from oven and tap them sharply against a countertop to release the madeleines, then leave them to cool on wire racks.
5. Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute or a little more, stirring every 30 seconds, until chocolate has almost melted. Whisk a little to make it smooth. Do NOT overheat.
6. Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Repeat for all the cookies and leave at room temperature for 1 hour or until chocolate is set.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Great Pic

Sean Shadmand December 25

Great job on the picture. If the recipe is as great and tasty as the picture youve posted then then I'm sure it will be great :D

This review was ... ? (0) (0) (0) (0)

Note From The Chef

Mansi Desai December 25

This recipe yields 24 delicious madeleines.Enjoy these as simple desserts, but they are great with tea or coffee too. They taste like mini cakes, soft and rich. Just close your eyes and let yourself drift into the french world of culinary delight!!

This review was ... ? (0) (0) (0) (0)