In a large bowl, add eggs, castor sugar, and honey. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
Sift in cake flour, cocoa powder, baking powder, and salt. Whisk until well combined.
Add in melted butter and whisk until well incorporated.

Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight.
When you are ready to bake, preheat the oven to 350F/180°C. Grease a non-stick madeleines pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.

Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
Tap the pan on the working surface to remove air bubbles.
Bake for 10-12 minutes or until they have risen.
Remove madeleines from the pan immediately and cool completely on a cooling rack.

#Optional_Step:

Melt dark chocolate in a double boiler or microwave. Make sure your pan is washed and clean. Pour 1 tblsp of melted chocolate into each cavity and spread slightly. Place the madeleines over the melted chocolate.
Freeze for 30 minutes or until the chocolate is hardened. Slide them off. If they still stick to the pan, pop them in the freezer for another 5 minutes.