Chocolate Financiers

Chocolate Financiers
Why is food made in miniature so much more irresistible than when those eats are just standard size? This is especially true for anything sweet. Mini desserts are the best way to indulge in a tiny taste as long as you have self-control not to help yourself to another (and another)–we’ve all been guilty of that! I baked these chocolate financiers as petite treats to satisfy my predicable post-meal craving.

Financiers are small French cakes that resemble gold bricks because they are baked in shallow rectangular pans. No special equipment is needed for my chocolate version of this classic, just a mini muffin pan. The key ingredients are almond flour, egg whites and brown butter. These financiers were light, but they still were chocolatey enough to take care of my desperation for a little bite of dessert. 

Chocolate Financiers

Makes 36

Non-stick cooking spray
6-1/2 ounces whole almonds
1-1/4 cups all-purpose flour
1/4 cup cocoa powder
2 cups confectioners’ sugar plus more for dusting
6 ounces (1-1/2 sticks) unsalted butter
6 egg whites
1/4 teaspoon almond extract

Preheat the oven to 400 degrees F. Grease a 24-cup muffin pan with cooking spray.

In a food processor, ground the almonds until they are flour-like consistency. Transfer to a large bowl and add the flour, cocoa powder and confectioners’ sugar.

In a small saucepan over medium high heat, melt the butter until it turns golden brown, about 5 minutes. Remove from the heat and let cool slightly. The butter will continue browning once it is off the heat.

In a small bowl, whisk the egg whites until they are foamy.

Make a well in the center of the dry ingredients and pour in the butter through a fine mesh strainer to remove any solids. Add the egg whites and almond extract and fold until the mixture is just combined. (Be careful not to over mix.) Spoon the batter into the muffin cups until they are each 3/4 full.

Bake for 10-12 minutes until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan and cool fully on a wire rack. Bake the remaining batter in the pan. Dust with confectioners’ sugar before serving. Store in an airtight container.

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