1.Preheat oven to 200°C (180°C fan-forced). Line 12-hole (½-cup/125ml) oval friand pan with paper cases.
2.Place egg whites in medium bowl, whisk lightly with fork until combined. Add butter, hazelnut meal, sifted icing sugar, flour and cocoa, and chocolate; stir until combined.
3.Divide mixture among pan holes, sprinkle with nuts. Bake about 25 minutes. Stand friands 5 minutes before turning, top-side up, onto wire rack to cool
4.Choc-pecan friands. Omit hazelnut meal and replace with 100g finely ground pecans. Omit hazelnuts and replace with 35g coarsely chopped pecans.
We used freeform paper cases made by pushing a 12cm square of paper (we used paper about the same thickness as printer paper) into ungreased pan holes, followed by a 12cm square of baking paperNote