Chocolate Madeleines

Directions

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.