Small shell shaped chocolate flavoured sponge cakes, a perfect after dinner treat.
Preheat the oven to 170'C/Gas mark 3.
Lightly butter the madeleine moulds and dust with flour, knocking off any excess.
Sift the flour, cocoa powder and baking powder into a bowl. Then beat the eggs, sugar and honey together, and fold in the flour mixture.
Melt the butter, add the milk to the melted butter and combine with the flour mixture. Whisk well and pour equal amounts into each mould.
Bake for 7-9 minutes until risen and just cooked.
«To vary the taste you could add some spice to the mixture to give it a bit of heat or alternatively add some orange zest.»