Milk Chocolate Financiers

Instructions

1. 1

   Preheat the oven to 160°C (320°F) and line a 12-cup mini muffin tin with paper liners.

   Tip: Use a high-quality non-stick tin to prevent the cakes from sticking.

2. 2

   In a medium bowl, whisk together the flour, sugar, and salt.

   Tip: Make sure to sift the dry ingredients to ensure they are evenly mixed.

3. 3

   In a separate bowl, whisk together the milk, melted butter, and eggs.

   Tip: Use room temperature ingredients to ensure a smooth batter.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Avoid overmixing the batter.

5. 5

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until it is smooth and glossy.

6. 6

   Fold the melted chocolate into the batter until just combined.

   Tip: Be gentle to avoid deflating the batter.

7. 7

   Divide the batter evenly among the muffin cups.

   Tip: Make sure to fill each cup about 2/3 full.

8. 8

   Bake for 15-20 minutes or until the edges are lightly golden.

   Tip: Avoid overbaking, as the cakes can dry out.