Cakes – 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 Glaze – 1 cup semisweet chocolate chips chopped – 2 tablespoons olive oil or vegetable oil

– 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.

Glaze – Place the chocolate and oil in a microwave-safe bowl (Pyrex recommended). Heat in 30 second intervals at 100% power. Stir well between heating intervals using the residual heat from the bowl to melt the chocolate. When a smooth, thin consistency is achieved, the glaze is ready to be used. – Line a large baking sheet with parchment paper. Holding the madeleines by their bumps, dip the faces of the madeleines into the chocolate and transfer to the 

prepared pan. When all of the cakes are dipped, transfer them to the refrigerator to chill until the glaze is well set. It will lose its shine and take on a matte appearance (about 5-7 minutes). Remove from the refrigerator. Serve at room temperature. – Keep cakes stored airtight, or in a dish covered with plastic wrap.