Dark Chocolate Orange Madelines

The Black Cat Kitchen
by The Black Cat Kitchen
20 madelines
25 min

If you have followed me for a bit, you know one of my all-time favorite flavor combinations is orange and chocolate. Remember those little sweets shaped like oranges you could "peel" the pieces of chocolate from?

Madelines are so nice to me because they are not too sweet. The texture is fluffy and light. They are sort of an ephemeral dessert to me because they really are only best the day you bake them. After that, they become a little too hard for my taste. There are lots of posts out there about how to make them stay a little fresher, so I am no expert in that area. They usually don't last long enough to save!

You WILL need a special Madeline pan to make these. They are pretty inexpensive (less than $15) and you can find them online. If you enjoy Madelines, I think it's worth it to have one.

I like to crisp up my Madelines just a minute more than normal baking time because I love the sort of shell crispness it inherits that way. Like I said, dip these in your melted dark chocolate, and top with some fresh orange zest and perfection! Feel free to use a drop of orange cooking oil in your chocolate or stir in the zest if you prefer a different look as well.

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Dark Chocolate Orange Madelines
Recipe details
  • 20  madelines
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 10 Tbsp unsalted butter, plus 1 Tbsp for greasing pan
  • 2 large eggs at room temp
  • 1 and 1/4 C AP Flour
  • 1/2 C sugar
  • 3 Tbsp brown sugar, packed
  • 1 tsp vanilla paste
  • 2 tsp orange zest, plus 1 tsp for topping
  • large pinch of salt (1/8 tsp)
  • a dusting of flour for the Madeline pan, optional
  • 8 oz high-quality dark chocolate, melted. I like Ghirardelli
Preheat oven to 375 F
Melt 1 Tbsp butter to grease the Madeline pan
Melt 10 Tbsp butter and set aside to cool
Whisk sugars, eggs, vanilla, salt, and orange zest for about 1 minute
Slowly whisk in the flour
Gently fold in the cooled melted butter
Do not overmix!
Drop about 1 Tbsp of mix into each cavity of the pan. You don't need to spread it, the oven takes care of that!
Bake for 9 minutes until light golden brown and the center spring back when touched (I bake mine 10-10.5 because I like them a little crisper)!
Let cool and melt the dark chocolate in a microwave safe bowl
Dip cooled madelines in chocolate and quickly sprinkle with orange zest.
They will cool quickly and are best enjoyed the same day!
  • I don't object to any citrus here, one of my other favorite combinations is dipped in white chocolate with lemon zest. Try it out!
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