Ingredients:

3/4 cup                     flour

1/2 tsp                      baking powder

2                              eggs

1/2 cup                     sugar

2 tsp                         lemon zest

2 tsp                         vanila

75 gr                         butter

1 tbsp                        cocoa powder

optional                      red food coloring

optional                      crushed nuts

optional                      granulated sugar

How to make:

1) Melt the butter and let it cool down.

2) Mix the eggs, sugar, vanila and lemon zest for about 4 to 5 minutes so that it would become light and fluffy. Then add the red food color, mix it again so you get a light shade of red.

3) Bolt the flour and baking powder together and fold it in the eggs mixture. Then slowly fold the butter until it becomes pure. Gradually add cocoa powder to get the desired color shade and the red becomes more stronger in shade.

4) Cover the bowl with and let it rest in the refrigrator for at least 3 hours or even overnight.

5) Put the oven on 392 F, greese the mold and flour it. Then spoon the mixture using a large zipped-top bag and pipe the mixture into each mold. Fill 3/4 of each mold. Put it in the oven for 10-12 minutes.

+ For cholocote topping: 

60 gr                dark chocolate

15 gr                butter

1) Melt the chocolate with the butter in the microwave on low heat and with short intervals. Then you can dip the top of the madeleins in the chocolate and then in the crushed nuts and serve.