Chocolate Madeleines

1. 1

   Sift together the flour, cocoa and salt.

2. 2

   Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.

3. 3

   Fold in the flour, then the melted butter.

4. 4

   Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.

5. 5

   Refrigerate the filled madeleine pans and the remaining batter for one hour.

6. 6

   Heat oven to 425 degrees.

7. 7

   Bake the madeleines just until they are firm and puffed, about 7 minutes.

8. 8

   Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.

9. 9

   The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

No additional tips available.