Preparation

• 1
  Preheat the oven to 180C/ 350F / gas 4. Grease a 12-hole madeleine tin with butter.
• 2
  In a small saucepan, heat the buter and chocolate together over a low heat until just melted, then set aside to cool. Sift the flour and baking powder into a bowl, and add the salt. In a large bowl, beat the eggs and sugar together until the mixture is light in colour, using an electric hand mixer then whisk in the chocolate mixture. Using a metal spoon, gently fold in the flour mix, then divide the mixture between the hles in the prepared tin, taking care not to overfill.
• 3
  Bake in the hot oven for 10-12 minutes until the cakes are firm to the touch. Remove from the oven and leave the madeleines in the tin to cool for 10 minutes, then turn out on to a wire rack to cool completely and dust with icing sugar.