Procedure:
Melt the butter in a double boiler. In a bowl beat the eggs with the sugar until the mixture is creamy and smooth paste. Add the flour, cocoa powder and baking powder. Mix and finally add the melted butter and coffee.
Put the mixture in the refrigerator for an hour and a half. After this time, pour the mixture into the classic mold. The oven will already be hot, and inform. Cook for about 10 minutes, check and churn when they are golden.
The chocolate madeleines are good hot or cold, you can sprinkle top with powdered sugar or dip them in chocolate or cream.
To pair with a dessert wine.