3 eggs
3.5 oz all-purpose flour
4.5 oz fine sugar
3.5 oz dark chocolate (70 %, Valhrona)
4 oz butter
1 tsp baking powder
Steps:
Place the chocolate and butter in a bowl and melt over a pot of simmering water. Let it cool down.
Sift the flour and baking powder and keep on the side.
Place the eggs in the bowl of a stand mixer and beat until thicker.
Reduce the speed and add the sugar progressively. Increase the speed to high again and beat until lighter.
Remove the bowl and add the flour and baking powder with a wooden spoon.
Add the cool melted chocolate and butter and blend, not overworking the dough.
Place the batter in the fridge for a few hours before baking (minimum 1 hour).
Fill special madeleine molds 3/4 full.
Preheat your oven at 430 F (220 C) and cook the madeleines for 7 mns first so that they rise nicely, then reduce the heat to 350 F and continue to cook for 4 more mns.
Note: These madeleines can be kept for a few days in an air-proof metallic box but are much nicer if eaten the day they are cooked.