Melt 100g salted butter without boiling. Set aside.
Beat 2 eggs, 100g castor sugar and 1tsp freezed dried instant coffee for 12 - 15 minutes in a food mixer using the whisk attachment.
Sift 85g plain flour with 15g cocoa powder then gently pour in the melted butter gradually a bit at a time mixing well until smooth and silky. Gradually fold in the whisked egg mixture.
If using madeleine moulds tray fill moulds with 2/3 of mixture in them and bake 8-10 minutes, 180 fan, 200C, until a little browned at the edges. Remove from moulds as soon as they are cooked or they will stick to the tray. I just used a flat yorkshire pudding tray and silicone muffin baking tray dividing mixture evenly. Turn out the madeleines immediately they are cooked carefully teasing the edges up to turn out. If you use the silicone tray it is very easy just to ease them out.
When cold, sieve 1tsp icing sugar dusting over the madeleines.
For a dipping sauce whisk 2tbsp golden syrup with 2tbsp cocoa powder and 1tbs water.
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