Back to the food here, 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.
- 4 ½ Tbs unsalted butter (melted)
- 2/3 cup heavy cream
- 5 oz 140g bittersweet chocolate, chopped
- ½ cup confectioners’ sugar
- 1/3 cup almond flour
- 4 ½ Tbs all purpose flour
- 1/8 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.