Chocolate Financiers

These are very light and fluffy mini chocolate cakes with a mild nut flavor in the background. I had never had one before, but I liked it! The recipe was fairly straightforward, and I liked that I didn’t have to make it with a mixer since it can wake the Fudgelet up from a nap. It also doesn’t take very long to make, so you could make these last-minute. It says to eat them cooled completely, but I actually liked them a bit warm. It is probably personal preference, so try a bite cooled, and you can always warm it up in the microwave for a bit.

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The almond flour/meal is a bit pricey, especially because there are so few brands that carry it…at least where I live. Recently, I just noticed a new brand was added at my store, and it was a bit cheaper. I look forward to trying it the next time I need more. Oh, and a tip for the almond flour–you want to store it in the freezer like you would nuts for long-term.

Directions for Chocolate Financiers

Adapted from Bouchon Bakery 

  • 120 g granulated sugar
  • 25 g all-purpose flour
  • 60 g almond flour/meal
  • 20 g cocoa powder (alkalized)
  • 4 egg whites, room temperature
  • 1 stick (1/2 cup) butter
  • 20 g unsweetened chocolate, chopped
  • 30 g dark chocolate (70% cacao or so), chopped

Preheat the oven to 425 degrees. Prepare 16-18 mini muffin cups (I have a tray for 24, so you only need to spray some of them). Whisk the sugar, all-purpose flour, almond flour, and cocoa powder together in a heatproof bowl.

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Form a well in the middle. Pour the egg whites into the well, then whisk the dry ingredients gradually into the egg whites.

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It will start to look like brownie batter.

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Meanwhile, make brown butter (heat the butter in a small saucepan over medium heat until it melts and turns a light-medium brown color). Then, stir both chocolates into the pan, continuing to cook over medium heat until it almost reaches a simmer and the chocolate is melted.

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Immediately whisk the butter/chocolate mixture into the egg white mixture.

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Once well-combined, use a pastry bag, cookie scoop, or spoon to portion the batter into the muffin cups. Depending on how far you fill them, you should get about 16 of them. You might get 1 or 2 more.

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Place the pan in the oven, then drop the oven temperature to 350 degrees. Bake for 12 minutes, or until a toothpick comes out clean.

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Immediately remove the financiers from the pan and allow to cool on a cooling rack.

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Directions for Chocolate Financiers (without pictures)

Adapted from Bouchon Bakery 

  • 120 g granulated sugar
  • 25 g all-purpose flour
  • 60 g almond flour/meal
  • 20 g cocoa powder (alkalized)
  • 4 egg whites, room temperature
  • 1 stick (1/2 cup) butter
  • 20 g unsweetened chocolate, chopped
  • 30 g dark chocolate (70% cacao or so), chopped

Preheat the oven to 425 degrees. Prepare 16-18 mini muffin cups (I have a tray for 24, so you only need to spray some of them). Whisk the sugar, all-purpose flour, almond flour, and cocoa powder together in a heatproof bowl. Form a well in the middle. Pour the egg whites into the well, then whisk the dry ingredients gradually into the egg whites. It will start to look like brownie batter.

Meanwhile, make brown butter (heat the butter in a small saucepan over medium heat until it melts and turns a light-medium brown color). Then, stir both chocolates into the pan, continuing to cook over medium heat until it almost reaches a simmer and the chocolate is melted.

Immediately whisk the butter/chocolate mixture into the egg white mixture. Once well-combined, use a pastry bag, cookie scoop, or spoon to portion the batter into the muffin cups. Depending on how far you fill them, you should get about 16 of them. You might get 1 or 2 more.

Place the pan in the oven, then drop the oven temperature to 350 degrees. Bake for 12 minutes, or until a toothpick comes out clean. Immediately remove the financiers from the pan and allow to cool on a cooling rack.

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