Chocolate Madeleines

¾ cup butter
100 gms semi-sweet chocolate
1 cup flour
2 tbsp cocoa
A pinch of salt
4 eggs
⅔ cup Madhur refined sugar
Madeleine tins
Dusting: 1 tsp cocoa, 2 tbsp confectioners’ sugar

Preheat the oven to 180ºC. Melt the butter and the semi-sweet chocolate in a double boiler; let cool. Sift the flour with cocoa and salt.
Break the eggs into a bowl and place the bowl over hot water. Whisk in the Madhur refined sugar. Continue whisking until the eggs are warm.
Remove the bowl from the water and beat the eggs and Madhur refined sugar for 6–8 minutes, until very thick and light in colour.
Lightly fold in the chocolate mixture and the flour mixture, alternately in thirds, should be very well combined.
Bake in oiled madeleine tins for 13–15 minutes, until done (test as you would for a cake).
When cooled, dust the madeleines with a mixture of cocoa and confectioners’ sugar. Transfer to a rack to cool. Serve slightly warm or at room temperature.