Chocolate Financiers Recipe – French Almond Petit Four Cake
 
Cook time
Total time
 
Serves: 12 financiers
Ingredients
  • ½ cup + 2 tablespoons unsalted butter (140g)
  • 1 ¼ cups almond flour (120g)
  • ⅓ cup all-purpose flour (30g)
  • 3 tablespoons unsweetened cocoa powder (22g)
  • 3 egg whites (120g; 4.23 oz)
  • 1¼ cups confectioners’ sugar (155g)
  • ½ cup chopped walnuts (50g)
  • Melted chocolate & extra chopped walnuts for decoration, optional
Instructions
PREHEAT oven to 360° F. (180° C.)
BEURRE NOISETTE
  1. In a thick-bottomed sauce pan add in unsalted butter. And over medium high heat, melt the butter and bring it to a boil. Keep cooking. When it just starts to brown immediately transfer the butter into a heat-proof cup. The caramel flavor is fantastic. This is beurre noisette, brown butter. And let cool.
DRY INGREDIENTS
  1. In a mixing bowl, sift in ground almond, all-purpose flour, unsweetened cocoa powder. And add in a generous pinch of salt. And whisk to combine. Set aside.
WET INGREDIENTS
  1. In another mixing bowl, add in egg whites and now warm beurre noisette. And whisk to combine. Then sift in confectioners’ sugar in three times. Each time you add the sugar, whisk until smooth.
MIX WET AND DRY
  1. Now pour the dry ingredients into the wet all at once and fold until combined. And finally fold in chopped walnuts. And divide the batter among the financier molds.
BAKE
  1. Bake for about 12 minutes.
SERVE
  1. Dip in the melted chocolate and decorate with chopped walnuts if you like.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/chocolate-financiers/