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3/4 cup (100g) all-purpose flour
Half cup (90g) unsweetened cocoa
Pinch salt
4 large eggs
1 cup (200g) vanilla sugar
12 tablespoons (6 ounces; 185g) unsalted butter, melted and cooled
Butter for buttering the madeleine tins
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1st Keep
 kitchensamurai
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