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Sieve the baking powder with the flour and the icing sugar.
Mix all ingredients and add the cold melted butter last.
Pour the dough in a financier mould (70g/mould maximum) and bake at 170¨C for 8 to 10 minutes.
Heat the cream and the agave syrup at low heat in a pan.
Off the heat, pour the black chocolate in pieces and in three goes and mix to obtain a smooth and homogenous texture.
Add the 65g of fresh cream.
Bring to a temperature of 5°C in the refrigerator during 2 hours and raise like a Chantilly.
6 half hazelnuts
6 chocolate décors
With a ribbed pastry bag, lay the chocolate Chantilly on the financier (2g approximately on each cake).
Lay half a hazelnut on top and a black chocolate décor.
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