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.
Chocolate Financiers
Ingredients
- 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
- 4 ½ tablespoons all purpose flour
- ⅛ teaspoon baking powder
- pinch salt
- 3 egg whites, at room temperature
- 4 ½ tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350ºF (180°C). Spray or butter mini muffin pan.
- 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, 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 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.
Teresa says
I've just gotten around to making these, and reading everyone's posts about them. There have been so many natural disasters this year. The devastation and recovery is so taxing; I hope you've recovered well.
Your description of the chocolate version is making me want to try those soon. I still have one of the almond ones I baked yesterday. They seem almost as good on Day 2.
Cocoa and Lavender says
So beautiful and so simple. I have never made financiers because I didn't have the pans. But I definitely Do have a mini muffin pan so now I have no excuse, eh? ~ David
mimi rippee says
Absolutely beautiful!
e / dig in says
paula, i don't watch the news and i've been a way from your blog for a weeks or so - i had no idea bout the floods you have been experiencing. how dreadful. i hope you and your family are okay - i can fully understand that getting angry at life in these situations! my thoughts are with you.
ont your food - such pretty pictures. in australia we call these cakes 'friands'. they were very fashionable a few years ago but got overtaken by cupcakes, but they are delicious and deserve to come back into fashion.
Elaine says
Your financiers are absolutely gorgeous, Paula. You have inspired me to make the berry and the traditional fruit ones. Lovely job.
I am so very sorry to hear that you have suffered damage from the flood as have others. I wish you well as you deal with the aftermath.
Abbe@This is How I Cook says
Hopefully these will make someone happy, at least they did me. Though we haven't gone through floods like yours we are cleaning up after a flood in our basement due to big trees damaging our pipes. My in laws have gone through giant floods in Texas. Never much fun and hopefully all can be replaced. My thoughts are with you.
Guyla says
Your financiers look delicious! If I had any doubts you've convinced me to try the chocolate ones! I'm very sorry to hear of your flooding problems! Hope all comes out okay for you and yours! Your photography is wonderful!
Laura Dembowski says
These financiers look wonderful! I love the ones with fresh fruit. I hope life continues to improve for you after the flood. Don't be to hard on yourself. It is natural to be angry at life and the world and just everything. I have never been through what you are going through and can only hope I would handle it with as much grace as you 🙂
Amy Andrews says
You are a strong, beautiful woman & you will get through this. I can't even believe all the stuff you've been dealing with, yet still you have focus to do this beautiful baking & photography. Awesome. Take good care.
Christine @ 24 Carrot Kitchen says
I am so sorry to hear about the flood. One step at a time to get through. In tough situations, I think of the expression, "this too shall pass".
This recipe looks amazing and your photos are gorgeous as always.
Carol | a cup of mascarpone says
OMG, Paula, I had no idea this happened to you! I am SO very sorry! I got behind this week with all my favorite bloggers. I know I'm a little late, but if there's anything I can do (blog wise), you have my email to contact me - please. My thoughts and prayers are with you. On the financiers front...they are beautiful, and I love how you have described them so well. Now I want to try them. xox
Andrea_TheKitchenLioness says
Paula, all your financiers look lovely and I really like the fact that the members of the FFwD came up with so many delicious looking versions of the financiers.
Of course, we heard about the devastating flooding in the news and I was wondering wheteher you were lucky enough to be spared but, unfortunately, you were not and that leaves me feeling a bit helpless from that far away - though I am happy to read that you have a ton of bloggers lined up for guest posts - how nice that they are taking the time for guest posts! If you need anything, please, do not hesitate to ask!
Have a save weekend!
thelittleloaf says
TWO different sorts of financiers? And chocolate ones! Yum!
Bam's Kitchen says
Natural disasters have a way of putting everything into perspective. You realize that stuff is just that-stuff and people are everything. I am wishing you and all affected a quick recovery. Now on to those adorable chocolate financiers... these little bite sized treats would be a huge hit in my home but I would have to at least double your recipe to make one teenage boy happy.
Betsy says
Paula, I'm sorry to hear that the flood visited not just your city, but your house. Hope all is well with you. I really enjoyed the plain ones, but I must say those chocolate ones look amazing. I'll definitely be making them soon. My solution to extra egg yolks is key lime pie. Have a great weekend.
Trevor Sis Boom says
Well yes, when life brings you extra yolks you had best be making ice cream! Seriously, these look fantastic and I can't wait to make the chocolate ones soon!
yummychunklet says
How cute that you made two varieties in two different shapes!