Method

• 1.
  To make chocolate sauce, place the cream and milk in a saucepan over medium heat. Bring to just below boiling point, then remove from heat and gently whisk in chocolate and cocoa until smooth. Set aside to cool. Extra sauce will keep refrigerated for up to 5 days.
• 2.
  Preheat the oven to 200°C and grease and flour a 24-hole mini madeleine pan. (Alternatively, use a 12-hole pan and cook in 2 batches).
• 3.
  Melt butter in a pan over medium heat, then remove from heat and set aside for 2 minutes. Pour clear liquid into a jug and discard sediment left behind.
• 4.
  Beat eggs and sugar with electric beaters until very thick and pale. Fold in the flour and the clarified (clear) butter. Stir in the rum and spice.
• 5.
  Spread 2 teaspoons of mixture in each mould. Bake for 6 minutes or until golden. Cool on a rack, then dust with icing sugar. Serve with warm chocolate sauce for dipping.