Beat eggs and sugar in a medium bowl until a airy mixture whose volume has increased 3 times, you are definitely mixing for 5 minutes for this. Add the flour and melted butter to the egg mixture. Finally, add the vanilla extract and a pinch of salt. You can either use a stand mixer or hand mixer for this recipe.

Put the batter in the refrigerator for 2 hours before proceeding.

Grease the pan and dust with flour. Tap out excess flour. Pipe or spoon the madeleine batter into the pan. I like to use a piping bag, but using 2 teaspoons worked well too.

Bake the madeleines for 8-10 minutes at 200°C/390°F (conventional oven) until golden brown. Release the madeleines on a cooling rack immediately. Allow the madeleines to cool completely and thoroughly clean the baking pans.

Melt 2/3 of the chocolate in a separate bowl in a double boiler, remove the bowl when melted from the heat and add the remaining chocolate. Stir well until all is melted tot ribbon stage.

Pour a generous teaspoon of melted chocolate into each cavity of the pan. Spread the chocolate out a bit and press the madeleine in firmly until you see the chocolate coming out at the edge of the madeleine.

Allow the chocolate to set completely. Then tap the pan on your work surface firmly to release the madeleines from the pan. I found that the madeleines came off easily this way, some a little faster than others.