Sweet and very moist, the chocolate morsels are easy to make and keep well for several days. And can also be frozen.
Though there are some very classic recipes that I don't quite get their popularity, others I had forgotten about in this whirlwind are recipes nowadays with the explosion of food blogs.
Or maybe, since my palate has changed so much in the last decade, I can appreciate them now. Or whatever.
What I'm trying to say is that I'm so glad we had to make financiers for today.
So glad they came back into my kitchen for good.
My first bite into these chocolate financiers really surprised me.
I was expecting a brownie-like feeling, but instead got a not-too-sweet, perfectly intense chocolate flavor, with a spongy but fudgy at the same time texture.
Remarkable little morsels.
With a perfect balance of sweetness and starch, very French.
I strongly feel that if you've never made financiers you should as soon as you can. The chocolate ones are my suggestion if you only make one of them.
But they freeze so well, there's no excuse.
The recipe is quite simple and involves almond flour and melted butter.
But traditional financiers have a different technique than the chocolate ones, which are easier to make.
The recipe doesn't make a lot of financiers.
I would suggest doubling it if you have company or want to take them over to a friend's house.
The suggestion is to eat them within the first couple of hours they are made. And I agree.
But, I did try one many hours after they came out of the oven, and though they weren't as tender, they were still amazing.Print
- 4 ½ Tbs unsalted butter (melted)
- ⅔ cup heavy cream
- 5 oz 140g bittersweet chocolate, chopped
- ½ cup confectioners' sugar
- ⅓ cup almond flour
- 4 ½ Tbs all purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- 3 egg whites (room tº)
- Preheat oven to 350ºF. Spray or butter mini muffin pan.
- Put chopped chocolate in a bowl. Bring 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.
- In another bowl whisk together sugar, both flours, baking powder and salt.
- Whisk the egg whites just until foamy. Pour over the dry ingredients and mix to blend with a spatula. Add the melted butter and mix. Add this mixture to the ganache and blend mixing as little as possible.
- Spoon the batter into the molds, filling ¾ of capacity. Bake for 13 to 15 minutes, until the tops are dry and a toothpick inserted in center comes out clean.
- Cool for 3 minutes before unmolding them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Keywords: chocolate financiers