Chocolate Madeleines

I can't get enough of these fluffy and delicious madeleines.

1 tablespoon unsalted butter, melted (for coating madeleine pans)
85g bittersweet chocolate, finely chopped
85g butter, cut into small pieces
1 teaspoon vanilla extract
2 extra large eggs*, at room temperature
65g superfine sugar
70g all-purpose flour, sifted
¼ teaspoon salt

Preheat oven to 175ºC.  Coat the insides of madeleine pan with melted butter and dust with some flour.

Melt the chocolate and butter in a  bowl, stirring every 30 seconds until melted. Add vanilla extract and combine.

Beat the eggs until frothy. Add the sugar and mix until mixture is very thick and pale (about 5 minutes). The mixture should hold a slowly dissolving ribbon when the beater is lifted.

In a separate bowl, combine flour and salt. Add to the egg mixture in three stages, mixing well on low speed after each addition. Mixture should be smooth. Pour the chocolate mixture into the batter and mix well.

Pour or pipe the batter into the madeleine pan, filling them ¾ full. Place the pan on a baking sheet. Bake for 10 minutes.  Madeleines are done when the tops spring back lightly when touched. Cool it and gently lift the madeleines out.

Enjoy...jue
taken from here