The shell-shaped moulds used for these French delicacies are available at specialty cookware shops.
- Portion size 24 servings
In large bowl, cream butter thoroughly; gradually beat in sugar until light and fluffy. Gradually add eggs and beat until smooth. Stir in orange rind. Stir together flour, cocoa, baking powder and salt. Sift one-half of the flour mixture into butter mixture; stir until combined. Repeat with remaining flour mixture.
Spoon tablespoonfuls of batter into greased and floured madeleine moulds. Bake in 400°F (200°C) oven for about 20 minutes or until tops spring back when lightly touched. Turn out onto wire racks and let cool. Dust with icing sugar.