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1
Place a rack in the center of the oven and preheat oven to 325F.
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2
Coat two 12-shell pans with baking spray, or melt an additional 4 tablespoons butter and brush a little in each mold.
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3
Place butter, sugar, chocolate and espresso in a 2-quart microwavable glass bowl or measuring cup.
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4
Microwave on low power for 1 to 2 minutes and then stir mixture with a whisk until smooth.
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5
If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
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6
(Alternatively, you can combine these ingredients in the top of a double boiler over simmering water and stir with a whisk until smooth.
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7
Remove from heat.)
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8
Let mixture cool for about 3 to 4 minutes and then add eggs, one at a time, whisking well after each addition until completely blended.
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9
Add the flour and cocoa, whisking thoroughly.
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10
The mixture should be very dark, thick, and shiny.
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11
Using a 1 1/2-inch-diameter scoop or a teaspoon, fill shell molds with batter until almost full.
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12
Gently press batter to distribute it evenly.
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13
Bake for 10 to 13 minutes, until madeleines puff up and no shiny spots remain in the centers.
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14
Small cracks may appear, but be careful not to overbake.
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15
Remove pans from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack.
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16
You may also use a small offset spatula to remove each one individually.
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17
Let cool completely.
