• To prepare these cakes I used the Mini Dot silicone mould made by Silikomart.
  

Instructions hazelnut butter

• To prepare a hazelnut butter we need to evaporate the water from the butter. Put diced butter in a non-stick pan and melt it over low heat. A foam will form on the surface – this is casein. As soon as the water starts to evaporate from the butter, the butter will start to make a noise (crackle).
  
• In order not to burn your beurre noisette just listen to your butter. As soon as you no longer hear it making noise, the water has evaporated. It is ready when it has taken on a nice caramel color and has a delicious nutty scent. Remove the pan from the heat and pass the butter through a strainer to remove any residue. Set aside to cool down.

Instructions chocolate chip financier with hazelnut butter

• In a bowl, mix the almond flour, powdered sugar, flour, baking powder and salt.
• Mix on low speed with the electric mixer or with the leaf attachment and gradually add the egg whites and then now cold hazelnut butter.
  
• Finally, add the chocolate chips and in the meantime preheat the oven to 175 ° C.
  
• To facilitate the use of the rather liquid batter, I preferred to put it in a piping bag but this step is optional. Pour the mixture into your silicone moulds or other type of mould that allows you to add the garnish in the center. Add up to 3/4 of the height of the mould. I created 9 financiers.
  

Note from the author of this recipe

• While you are preparing your mini cakes I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Baking your mini chocolate chips cakes

• Bake for 15 – 20 minutes. The baking duration varies according to the size of your moulds. Once the financiers are ready, let them cool before taking them out from the mould
• The original recipe calls for the use of dark chocolate ganache but since I didn’t have any dark chocolate at home I preferred to use the hazelnut spread. I preheated some tablespoons of the spread just to make it more liquid and I poured it into the hollows over the financiers.
• Finally I decorated everything with a few chocolate chips and hazelnuts to add some crunchiness.