Step 1

Preheat oven to 350ºF (180°C). Butter 9 regular financier molds or about 18 mini muffin pan with 1 tablespoon unsalted butter.

Step 2

Put chopped 5 ounces semisweet chocolate in a bowl. Bring ⅔ cup heavy cream to a boil in a small saucepan over medium heat. Pour over chocolate, let stand 1 minute and then whisk until completely smooth.

Step 3

Whisk together ½ cup powdered sugar, ⅓ cup almond flour or finely ground almonds, 4 ½ tablespoons all-purpose flour, ⅛ teaspoon baking powder and pinch salt in a large bowl.

Step 4

Whisk 3 egg whites in a clean bowl just until foamy. Pour over the dry ingredients and stir to blend with a spatula.

Step 5

Add 4 ½ tablespoons unsalted butter, melted and mix. Add this mixture to the ganache and integrate, mixing as little as possible.

Step 6

Spoon or pour (transfer the mixture to a pitcher) the financier batter into the molds, filling ¾ of capacity. Bake for 13 to 15 minutes, until the tops are dry and a toothpick inserted in center comes out clean. Don't overbake them!

Step 7

Cool on a wire rack before unmolding them.