Description
Delicious chocolate financiers, perfect for any occasion!
Ingredients
Scale
- 1 tablespoon unsalted butter (to grease the molds or mini cups)
- ⅔ cup heavy cream
- 5 ounces semisweet chocolate (chopped)
- ½ cup powdered sugar
- ⅓ cup almond flour or finely ground almonds
- 4 ½ tablespoons all-purpose flour
- ⅛ teaspoon baking powder
- pinch salt
- 3 egg whites (at room temperature)
- 4 ½ tablespoons unsalted butter
Instructions
- Preheat oven to 350ºF (180°C). Butter 9 regular financier molds or about 18 mini muffin pans with 1 tablespoon unsalted butter.
- Put chopped 5 ounces semisweet chocolate in a bowl. Bring ⅔ cup heavy cream to a boil in a small saucepan over medium heat. Pour over chocolate, let stand 1 minute and then whisk until completely smooth.
- Whisk together ½ cup powdered sugar, ⅓ cup almond flour or finely ground almonds, 4 ½ tablespoons all-purpose flour, ⅛ teaspoon baking powder, and pinch salt in a large bowl.
- Whisk 3 egg whites in a clean bowl just until foamy. Pour over the dry ingredients and stir to blend with a spatula.
- Add 4 ½ tablespoons unsalted butter, melted, and mix. Add this mixture to the ganache and integrate, mixing as little as possible.
- Spoon or pour the financier batter into the molds, filling ¾ of capacity. Bake for 13 to 15 minutes, until the tops are dry and a toothpick inserted in the center comes out clean. Don’t overbake them!
- Cool on a wire rack before unmolding them.
Notes
- Financiers can be stored in an airtight container for up to a week.
- The batter can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 financier
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg