Salted Chocolate Financiers

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

   Tip: Use a gentle touch when folding the batter to avoid deflating the egg whites.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and a pinch of salt until well combined.

   Tip: Make sure to break up any lumps in the flour to ensure even baking.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

   Tip: Don't overbeat the butter, as it can lead to a dense cake.

4. 4

   Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

5. 5

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Don't overmix the batter, as it can result in tough cakes.

6. 6

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

   Tip: Let the chocolate cool slightly before folding it into the batter.

7. 7

   Fold the chocolate into the batter until well combined. Do not overmix.

   Tip: Be gentle when folding to avoid deflating the egg whites.

8. 8

   Divide the batter evenly among the muffin cups.

   Tip: Use a spatula to scrape the sides of the bowl and ensure all the batter is used.

9. 9

   Sprinkle a pinch of flaky sea salt over each muffin.

   Tip: Don't overdo it, as too much salt can overpower the other flavors.

10. 10

    Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Tip: Don't open the oven door during the first 20 minutes to prevent the cakes from sinking.