Melt the butter with
the chocolate. Beat the egg white until fluffy. Beat the egg yolks with
the sugar for 5 minutes, stir in the chocolate mixture and the flour,
and finally the egg whites. Put the mixture in the fridge for one hour.
Take 20 molds (Madeleine molds if you have); put 1 tablespoon of the
batter in each. Bake 10 minutes at 180 degrees
The name "Madeleine"
is said to have come from a woman with that name, who was either the
cook or the lover of the father-in-law of Louis XV. The cookies should
be baked in a special shell shaped mold, which I don't possess and did
not want to buy either, because I normally make the same cookie only
once or twice. Therefore, I used muffin molds and put in only a tablespoon
of batter, and they tasted fine. You can also bake them plain without
chocolate, or with lemon or orange flavor.