Preparation: 1h15Ingredients (for about 24 large madeleines):
Preparation
Melt the dark chocolate and butter in a bain-marie, stir in the honey, and let cool slightly.
In a bowl, whisk egg yolks and sugar until pale and creamy. Sift in the flour, then fold in the cooled chocolate mixture.
Beat the egg whites to stiff peaks and gently fold into the batter for a light texture.
Refrigerate the batter for 1 hour—this rests the dough for that classic madeleine shape.
Preheat oven to Th. 6°. Fill a silicone madeleine mold with a large spoonful per cavity and bake 10 minutes.
Cool in the mold a few minutes before unmolding. Enjoy warm for a molten center or cold for fudgy richness!
