Place the butter in a microwave-safe bowl and melt it in the microwave.

Add the finely chopped chocolate and let sit for 30 seconds, then stir until smooth and set aside to cool.

Sift the flour, baking powder, salt and cocoa powder in a medium bowl and set it aside.

Place the eggs in the bowl of a stand mixer or use a hand mixer and beat for three minutes on high speed until thick and light yellow.

Reduce the speed and add the sugar gradually. Increase the speed to high and beat until light, about 4 minutes more.

Add the flour/cocoa mixture and gently fold it into the egg/sugar mixture using a wooden spoon or rubber spatula.

Add the cooled chocolate and butter mixture and blend and gently fold it in until evenly mixed but still very light and fluffy.

Cover the bowl with plastic wrap and place the batter in the fridge for at least 30 minutes. (cool the dough)

Fill special Madeleine molds 1/3 full or use a mini muffin pan that has been well buttered and floured.

Preheat your oven to 375 F and bake the madeleines for 13 minutes.

Keep baked madeleines in an airtight container, but they are best eaten the same day they are baked.

You can serve them plain, with a sprinkle of powdered sugar, with a cup of tea or hot cocoa.

Makes approximately 1-3 dozen depending on pan size. They are not all the same.