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Madelein Au Chocolat

Break four eggs in a copper basin, add four ounces sugar, one ounce grated chocolate and a half teaspoon vanilla essence. Sharply beat up with a whisk for fifteen minutes, add four ounces sifted flour, gently stir with a skimmer for one minute, add three ounces melted butter, a saltspoon baking powder and lightly mix. Line the bottom of a pastry tin with a sheet of buttered paper, drop in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn on a grating, lift up the paper, evenly spread a glace au chocolate over, let cool off, cut into six even pieces and serve.