Chocolate and honey madeleines

Am off today to look after one of our grandsons, so decided to leave something in the cake tin for himself.

Madeleines seemed a good choice, as I brought several tins back from France, and they've remained unused.

The recipe makes 20 madeleines.

150g dark chocolate
70g butter
5 eggs, yolks and whites separated
125g caster sugar
4 tbspns honey
150g plain flour

Preheat oven 190C/375F/gas5

Melt the chocolate and butter and leave to cool.
Beat the egg yolks with the sugar till they're pale and thick.
Then add the chocolate mixture, the flour and the honey, beating quickly between each one.
Beat the egg whites, but not too thickly, then add these to the mixture, folding in.
Put the mixture in the fridge for at least an hour.
Grease the tins well, as madeleines stick!
Put a heaped teaspoon of mixture into each hole.
Bake for 8-10 mins.

Let them cool for a bit in the tin, before putting them on a wire rack.