Ingredients

The following ingredients have 210 Servings
  • 2 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange peel (finely grated)
  • 1/8 teaspoon salt (fine grain)
  • 1 cup all-purpose flour
  • 10 tablespoons unsalted butter (melted and cooled slightly)
  • 1 cup semisweet chocolate chips (chopped)
  • 2 tablespoons olive oil (or vegetable oil)

Instruction

  • Preheat oven to 350°F.
  • Coat a madeleine pan with flour-based baking spray (or butter and flour well, which is in keeping with tradition). In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, orange peel and salt. Add flour; mix until just combined. Gradually add cooled melted butter in steady stream, beating just until blended.
  • For large, deep cavity shells (such as the one pictured) spoon batter into the cavities 2/3 full. If using a shallow shell pan, spoon about 1 tablespoon batter into each indentation in pan. Bake large shells for 20-25 minutes, or until browned around the edges and a bump develops on top. Bake shallow shells about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, washing the pan and greasing it before baking each batch. Let the cakes cool completely on a wire rack.