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.
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