I’ve usually found madeleines to be dry if not enjoyed immediately after baking. To ensure against dryness, I based these madeleines on one of my ultra-moist and chocolaty chocolate cakes, The Chocolate Domingo. When I attended the Pastry Chef Conference at the Culinary Institute of America in Greystone, California, each of the attendees was asked to make a recipe. My offering was these mini madeleines. Chef Robert Ellinger, owner of Baked to Perfection in Port Washington, New York, and founder of the Guild of Baking and Pastry Arts, gave me a much cherished compliment—he said that from then on, these were the chocolate madeleines he would make in his bakery.