Happy “World Nutella Day″ ! Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake, in 2015 I made a chocolate-hazelnut smoothie in 2016, I made Nutella éclairs and last year I made Nutella pots de crème.
This year, I’ve gone with a French theme again (you know, with a French cookbook coming out, I figured I should be “on brand” right?) with these chocolate hazelnut financiers with a Nutella swirl. Sounds fancy, huh? Yup, but (sssh!) it’s so easy to make!
Financiers are little French tea cakes, made with almond flour, traditionally shaped like gold bars (as a nod to the financial district in Paris where they were developed by a clever pastry chef who saw his banking clientele needed a portable snack to carry with them in their busy day), though here I’ve used mini muffin tins as those are more common in most people’s households. I’ve replaced the almond meal with hazelnut meal (basically ground hazelnuts) and added a touch of unsweetened cocoa for a Nutella-y twist. Then, for good measure, I swirled in some Nutella on the top of each financier. Decadently delicious (but they are only small so it’s ok!)
Chocolate hazelnut financiers with a Nutella swirl
Chocolate hazelnut financiers with a Nutella swirl - a chocolatey take on the French classic.
1/2 cup (113g, 8 tablespoons, 1 stick) unsalted butter
4 large egg whites
1/2 cup (100 g) granulated sugar
1/3 cup (50 g) all purpose flour
1/4 cup ( 20 g) cocoa powder
1/2 cup (60g) ground hazelnuts (hazelnut meal)
1/4 teaspoon table salt
1/4 cup (60 mL) Nutella
Pre-heat oven to 400˚F.
(If you are using non-stick muffin tins you may not need to but otherwise) generously butter a 24-cavity mini muffin tin.
Melt the butter (either in a small pot on the stovetop over medium heat or in a glass jug in the microwave for about 1 minute). Set aside to cool.
Beat egg whites until frothy with electric hand beaters (1-2 minutes on high).
In a separate bowl, whisk the sugar, flour, hazelnut meal, cocoa and salt.
Add the dry ingredients to the wet and use a rubber spatula to gently fold until the dry ingredients are just combined.
Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
Divide the batter between the muffin tins. I like to use a small cookie scoop for this job.
Swirl approx 1 teaspoon of Nutella in the centre of each muffin with a toothpick.
Bake for 12-15 minutes or until the centre is slightly puffed and the edges are slightly crispy.
Remove from the muffin pans immediately (run a small, sharp knife around the edges of the financiers) and allow to cool on wire cooling racks.
Best eaten the day they are made although they can keep for a few days in an airtight container at room temperature.
Perfect as they are, or with a dusting of icing sugar…
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!