These small chocolate almond cakes have a fantastic melt-in-your-mouth texture and flavor. A twist on the classic French financiers, they're easy to make, keep well for several days, can be frozen and are ready in 30 minutes. And they're a great way to use leftover egg whites.
Intense and fudgy
I'm so glad I was introduced to these chocolate financiers for the first time more than a decade ago; they're extraordinary in flavor and texture.
My first bite into these chocolate treats surprised me.
I was expecting a dense brownie-like feeling. Instead, I got a not-too-sweet, dark chocolate flavor with a spongy but fudgy texture that melts in your mouth (cheesy, but it's the perfect description!) and makes you want more.
Similar to the quick brownie muffins, but more sophisticated, as only the French can come up with.
Remarkable little morsels.
The technique is different than the traditional recipe and quicker as the batter doesn't have to rest before baking.
And they freeze so well that they make great party finger desserts if you make them in mini muffin pans (old image below).
The recipe doesn't make a lot of financiers.
I suggest doubling it if you have company or want to take the kids to a friend's house.
I recommend eating them within the first couple of hours they are made. That said, I did try one many hours after they came out of the oven, and though they weren't as tender, they were still amazing.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Semisweet chocolate: the better it is, the better the financier's flavor.
- Almond flour: store-bought has the perfect consistency. But you can make your own with a good food processor. Be careful not to process the whole almonds so much that they start releasing their oil.
- Egg whites: it's a great recipe to use them. They can be several days or a couple of weeks old if kept in a closed jar in the refrigerator.
Variations
- Ground spices: add ground cardamom or cinnamon.
- Fruit: add small pieces of pitted cherries or raspberries before baking.
- Different nuts: use pistachios or hazelnut flour instead of almond.
Chocolate financiers batter
Melt
Always start with chopped chocolate in a microwavable or glass bowl.
You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
Foam and add
The egg whites are lightly whisked until foamy; there's no need to beat much or double in volume. Use a hand whisk and beat for 20-30 seconds.
Add them to the dry ingredients (almond flour mixture) all at once.
Stir, don't beat
Both preparations are stirred until integrated. That's it; don't overdo it.
Melted butter
Add it while still warm but pourable so it doesn't seize when it comes in contact with the almond mixture.
Mix preparations
Stir the almond and butter mixture into the melted chocolate. Stir until well combined, but don't beat or overmix it.
Fill the pans
First, place the small molds or pans on a baking tray or cookie sheet so it's easier to manipulate in and out of the oven.
I transfer the chocolate batter to a pitcher and fill the pan. You can also do so with a large spoon. It's a tad messy, so do so carefully.
Bake
They will rise and crack and deflate as you remove them from the oven, which is fine; it makes them soft and fudgy! Don't overbake them.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Chocolate: these are intense morsels, so the type of chocolate you use will dictate the flavor and intensity.
- Serving: I like to sprinkle them with powdered sugar and eat them plain, but they can become a fantastic dessert (especially if you used ramekins) served with whipped cream or ice cream and chocolate shavings or toasted almonds.
- Storage: once you bake these small cakes, eating them within the first few hours is best. If you have leftovers, it's best to freeze them for up to a month and thaw them at room temperature.
Related recipes you might like:
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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 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, melted. You can also use brown butter for a more intense and outstanding flavor.
Instructions
- Preheat oven to 350ºF (180°C). Butter 9 regular financier molds or about 18 mini muffin pan 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 (transfer the mixture to a pitcher) 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 center comes out clean. Don't overbake them!
- Cool on a wire rack before unmolding them.
Jora says
I am so sorry to hear about the flooding, and so impressed that you made financiers--and ice cream--despite of everything. Disasters (and celebrations!) definitely call for cake and ice cream. Your post has made me really want to try the chocolate ones. Hopefully I'll have a chance to do that soon.
Rose says
That happens to me sometimes, I forget recipes and then later rediscover them. Happy to hear that you rediscovered financiers and your description of the chocolate ones has my attention, I may have to give those a try.
And I'm so sorry to hear that you are being affected by the flooding. Sending you lots of dry thoughts.
mireia badia says
I've never made financiers but now I feel that I'm really missing on something, I'll get into it as soon as i can!!!
Holly @ abakershouse.com says
These look wonderful and I've never made them. I've been eyeing the recipes in the Bouchon Bakery cookbook and will have to try your recipe too.
Sorry to hear that it is taking a while to get things put back together again. Mother Nature is so powerful. Hope you have brighter days soon!
Angie Schneider says
Both are all very delicious! I should bake some for the tea this weekend.
Deb says
I adore Financiers! The chocolate ones are so enticing! Pleased to hear there is "light at the end of the tunnel". 🙂 🙂 🙂 Sending good thoughts your way!
Maggie says
So sorry to hear about your flooding troubles - I am so impressed that you made these and took such super beautiful photos of them. You rock!
Patty Price says
Pretty, pretty, pretty!!! Love all your financiers-they are beauties!!!
Thanks for sharing the recipe you used for the chocolate ones...really like the idea of serving all the different kinds at a tea party;-)
Very sorry to hear about the disastrous flooding in your area ;-(
All the same-I hope you have a wonderful weekend Paula 😉
ahu says
Paula - I love financiers, any way! These both look delicious!
Lyn @LovelyPantry says
I have made plain financiers many times. We love them. I think I will try the chocolate version! So sorry to hear that you were affected! 🙁 Chin up. This too shall pass...*hugs*
Rosemary & Garlic says
i may have to make the chocolate ones when my daughter comes home from college. I would love to find someone who popped them in the over without chilling the dough but no one has confessed to so grave a sin so far.
lynnlly.com says
OK, you have persuaded me. I'm gonna make the chocolate ones in the very NEAR future.
Diane Balch says
So sorry to hear about the flooding... natural disasters seem to be a regular thing lately. I live in New York we had Hurricane Sandy and many power outages this last year... it is very off setting and exhausting. How wonderful that so many bloggers offered help to you... it is a wonderful world community we hang out in... well and your financiers amazing... you have inspired me to make the chocolate version.
Mary Hirsch says
I must admit, Paula, I didn't know if you'd get in the kitchen this week to bake these delicious little gems. I am glad (and, proud) that you did. "Life is tough in the Kitchen" in a good way and this is the time to eat all the cinnamon ice cream and chocolate financiers you wish. I think your chocolate babies look out-of-this-world. I have to think that the "gate of Life" has been swinging your way pretty harshly the last year and I don't know how I can help you from afar. It must help to know that you've collected quite a ragtag team of food bkogging friends the last 2 years or so and we're all pulling for/thinking about you and for your city.
Renee says
What tasty little bites Paula! It would be hard to choose between the fruit and chocolate ones. However, I think my chocolate loving soul would have to reach for the chocolate ones first.
Kathy says
Oh Paula, So sorry that you have to deal with the flooding and, all the mess left behind. Things will get better.
Your Financiers look gorgeous! I do agree that these were quite easy to make….and were absolutely fabulous! I can’t wait to try the chocolate version. I froze mine and will bring them out to my granddaughters birthday party tomorrow.
Have a wonderful weekend! My thoughts are with you.
Mardi Michels says
I am sorry about the trouble with the floods there 🙁 On the bright side, your financiers look wonderful - need to try the chocolate ones!
Cher Rockwell says
First of all, sorry to hear that you have been affected by flooding. I know how tough that can be and it so frustrating when nature decides to wreak havoc on your world. Will be thinking of you. I hope your clean up/ recovery efforts go well.
Secondly, your financiers are beautiful. Somehow, I totally missed the chocolate version. I am intrigued. This was a my first time with financiers - I really enjoyed them.
Liz Berg says
You've convinced me...I must make the chocolate ones, too!!!
Medeja says
Both types look really good and delicious!
I hope that things are already better for you after that F..