The Olive Bin

Dark Chocolate Blood Orange Madeleines

Preheat the oven to 375 degrees. Grease a 12-portion madeleine pan with 1 T Blood Orange olive oil; dust with flour. Combine the eggs and sugar in a mixing bowl. Beat for 2 minutes, until thick and fluffy. Add the olive oil; beat mixture for another minute. In separate bowl, sift together the flour, baking powder, salt, and cocoa. Fold into wet ingredients, making sure to not leave any dry spots. Spoon into the prepared madeleine mold(s). Bake on upper rack of oven for 10 to 12 minutes, or just until tops spring back when lightly touched and edges begin to darken slightly. Immediately remove cookies from mold and place on rack to cool. If you only have one madeleine pan, clean and repeat process above a second time. Allow to cool fully, and enjoy.
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Ingredients

Number Of Servings: 24

1 C all-purpose flour + more for pan
1/3 C coca
1/2 tsp baking powder
Pinch of salt
1/2 C granulated sugar
2 large eggs
1/3 C + 1 T of The Olive Bin's Blood Orange Olive Oil (Fused)

Directions

  1. Preheat the oven to 375 degrees.
  2. Grease a 12-portion madeleine pan with 1 T Blood Orange olive oil; dust with flour.
  3. Combine the eggs and sugar in a mixing bowl. Beat for 2 minutes, until thick and fluffy. Add the olive oil; beat mixture for another minute.
  4. In separate bowl, sift together the flour, baking powder, salt, and cocoa. Fold into wet ingredients, making sure to not leave any dry spots.
  5. Spoon into the prepared madeleine mold(s). Bake on upper rack of oven for 10 to 12 minutes, or just until tops spring back when lightly touched and edges begin to darken slightly. 
  6. Immediately remove cookies from mold and place on rack to cool. If you only have one madeleine pan, clean and repeat process above a second time.
  7. Allow to cool fully, and enjoy. 
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