Description
Moist, nutty mini cakes combining the rich flavors of hazelnut and chocolate in a delicate financier form—perfectly satisfying and elegantly simple.
Ingredients
Units
Scale
- 1/2 cup hazelnut flour (or finely ground toasted hazelnuts)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup granulated sugar
- 4 large egg whites
- 1/2 cup unsalted butter
- 1/3 cup semi-sweet or dark chocolate chunks or chips (reserve some for topping)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 °F (190 °C). Grease financier molds or a mini muffin tin.
- Melt butter in a saucepan over medium heat until it becomes golden-brown and fragrant (beurre noisette). Remove from heat and let cool slightly.
- In a bowl, combine hazelnut flour, all-purpose flour, cocoa powder, granulated sugar, and salt.
- Whisk egg whites until lightly foamy.
- Stir egg whites into the dry mixture until just combined. Add the cooled beurre noisette and vanilla extract; mix until smooth.
- Fold in most of the chocolate chips, reserving a few for topping.
- Spoon the batter into the prepared molds, filling each about two-thirds full. Top with reserved chocolate chips.
- Bake for 12–15 minutes, until edges are golden and a toothpick comes out with moist crumbs.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use only hazelnut flour for a more intense nutty flavor.
- Rotate the baking tray halfway through for even browning.
- Store cooled financiers in an airtight container or freeze for later.
- Add espresso powder or citrus zest for flavorful variations.
Nutrition
- Serving Size: 1 financier
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg