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The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

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Bring your butter to boiling point and cook it until it turns into hazelnut butter, until it gets that nutty smell. Cool down a bit ..... Preheat the oven to 200c degrees.

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.... and add the chopped chocolate.

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Mix using a whisk until the chocolate melts completely and set a site.

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In another pan, get milk, eggs and both sugars ...

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... and whisk for a couple of minutes until the sugar melts.

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Mix cocoa powder, flour and baking powder and add it to the eggs mix using a sieve to remove any possible lumps.

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Mix until all the flour is incorporated.

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And add the butter mix .....

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.. and whisk until the mix looks all the same texture, meaning both mixes are incorporated. Put the mix into a fridge and rest for 12 hours (over night).

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Get the mix out of the fridge and get it to room temperature. Put the mix into a piping bag and fill up the madeleines ⅔ of his mould space and cook the madeleines for 9 minutes.

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Rest to cool down before removing them from the mould but don't leave them to cool down for two long either or they will stick to the tin.

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Get them ready ......

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Get the icing sugar and dust them as much as you want.

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Happy breakfast!!