|Unsalted butter||9 Ounce (250 Gram)|
|Dark chocolate||1 Ounce (30 Gram, Best Quality, 70% Cocoa Solids)|
|Caster sugar||5 1⁄2 Ounce (160 Gram)|
|Clear honey||1 1⁄2 Tablespoon|
|Plain flour||8 Ounce (225 Gram)|
|Baking powder||2 Teaspoon|
|Unsweetened cocoa powder||3 1⁄2 Tablespoon|
Prepare the madeleine mixture 24 hours in advance.
Heat the butter in a pan until it turns a light nut-brown colour.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Using a balloon whisk, beat the eggs, sugar, honey and milk together in a mixing bowl.
Add the sifted flour, cocoa and baking powder, and mix well.
Then stir in the warm butter and melted chocolate.
Chill in the refrigerator overnight.
The next day, preheat the oven to 220°C (425°F), gas mark 7.
Lightly butter and flour the madeleine moulds (unless they are silicon moulds) and, using a spoon, two-thirds fill each mould with the mixture.
Cook in the preheated oven for 10-12 minutes.
Remove from the moulds and leave to cool on a wire rack.
Sprinkle sugar dust and serve.