1. Sift together the flour, cocoa and salt. 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. Fold in the flour, then the melted butter. 4. Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full. 5. Refrigerate the filled madeleine pans and the remaining batter for one hour. 6. Heat oven to 425 degrees. 7. Bake the madeleines just until they are firm and puffed, about 7 minutes. 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. The madeleines are best when eaten slightly warm or at room temperature the same day they are made. ---------------------------------------------------------------------------
Nutrition
Ingredients
