Instructions

• Preheat oven to 180 °C (356 °F) and place a rack in the center. Prepare a madeleine pan or muffin tin so the cakes won't stick (use a non-stick or greased pan or silicone molds).
• Ensure the 100 g of melted chocolate has cooled until warm to the touch but not hot so it will not cook the eggs.
• In a large bowl, beat the 100 g room-temperature butter and 100 g sugar until pale and creamy (about 2–3 minutes with an electric mixer).
• Add the 3 eggs one at a time, mixing until each is incorporated. Stir in the 1 tbsp vanilla extract.
• Mix the cooled melted chocolate into the batter until evenly combined.
• In a separate bowl, sift together the 150 g flour, 10 g baking powder, and a pinch of salt.
• Gently fold the dry ingredients into the wet ingredients until just combined and the batter is soft and airy. Do not overmix.
• Spoon the batter into the prepared madeleine or muffin cups, filling each about three-quarters full to allow room for rising.
• Bake at 180 °C (356 °F): 10–15 minutes for madeleine molds, or 15–20 minutes if using regular muffin cups. They are done when the tops are golden and spring back lightly or a skewer inserted into the center comes out clean.
• Remove from oven, let the pieces sit in the pan 1–2 minutes, then transfer to a wire rack to cool. Cool completely before serving.