recipe and photo from here Continuing with the chocolate theme, I think that some chcolate madeleines are on the cards this weekend.  This is one of the best recipes that I have come across but  you need to chill this recipe overnight but they are well worth the wait as the result is a plump and moist petit cake. Chocolate Madeleines

Author: Lemons and Anchovies

Ingredients½ cup plus 1 tablespoon (70 grams) all-purpose flour3½ tablespoons Dutch-processed cocoa powder½ teaspoon double-acting baking powder? cup plus two tablespoons (90 grams) sugarPinch of saltGrated zest of ¼ lemon (optional)2 large eggs, room temperature6½ tablespoons (3¼ ounces; 100 grams) unsalted butter, room temperature
Instructions Sift together the flour, cocoa and baking powder and set aside. If using the lemon zest, combine the sugar, salt and lemon zest in another bowl and rub the ingredients together with your fingertips until the sugar is moist, grainy and aromatic.Using a whisk, beat the eggs with the lemon-sugar mixture until blended. Squish the butter through your fingers and add to the bowl. You will be left with little clumps of butter in the mixture--this is okay. Beat in the butter with the whisk until it is evenly distributed. Whisk in the sifted flour mixture just until the flour is incorporated and mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill overnight. If you can't wait overnight, chill the batter for ...