Ingredients (Makes 12)
8 tablespoons (1 stick) unsalted butter, plus 2 tablespoons more for greasing pans
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla-bean paste
¼ teaspoon kosher salt
1 cup all-purpose flour
2 tablespoons of high-quality Dutch process cocoa powder
½ teaspoon baking powder
4 ounces bittersweet chocolate, chopped
Powdered sugar for dusting

Preheat oven to 360°F and position an oven rack in the middle of the oven.

Melt 2 tablespoons of butter in a small saucepan and generously brush the wells of a madeleine pan with butter. Place the pan in the freezer. After a few minutes, once the butter has hardened, repeat the process with another layer of butter and leave the pan in the freezer to chill until you’re ready to use .

In a stand mixer fitted with a paddle attachment, beat the stick of butter and the sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing until each is fully incorporated before adding another. Add the vanilla and salt, and mix until combined.

In a medium bowl, sift the flour, cocoa powder, and baking powder together. With the mixer on low speed, add the flour mixture, about a third at a time, to the egg mixture, mixing just until all the flour is incorporated.

Melt the chopped bittersweet chocolate in a double boiler, then let it cool slightly. Fold the melted chocolate into the batter by hand just until incorporated.

Remove the buttered pan from the freezer, and spoon enough batter into each shell until filled, then smooth the tops. Place the filled mold back into the freezer until batter is chilled, about 15 minutes. Bake for 12-15 minutes until risen and just set.

Remove from the oven and flip the madeleines out onto a wire rack to cool. Dust tops with powdered sugar.

Source:  One Kings Lane