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.