Description
Experience the elegance of French patisserie at home with these Chocolate Chunk Financiers—tender almond cakes bursting with rich dark chocolate and irresistible browned butter aroma. Each mini cake boasts crisp edges and a moist, buttery center, making them perfect for a refined treat or sophisticated snack.
Ingredients
Units
Scale
Dry Ingredients
- 50g almond flour
- 50g powdered sugar
- 25g all-purpose flour
- 1/4 tsp baking powder
- Pinch of salt
Wet Ingredients
- 2 large egg whites
- 50g unsalted butter
Mix-ins
- 50g dark chocolate chunks (reserve a few for topping)
Instructions
- Prepare for Baking: Preheat your oven to 375°F (190°C). Lightly grease a mini loaf or financier pan to prevent the cakes from sticking.
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and releases a nutty aroma. Immediately remove from heat and let it cool slightly.
- Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, powdered sugar, all-purpose flour, baking powder, and a pinch of salt until no lumps remain.
- Incorporate Egg Whites: Add the egg whites to the dry mixture and whisk gently until a smooth batter forms.
- Add Browned Butter: Stir the slightly cooled browned butter into the batter, mixing until fully incorporated and silky in texture.
- Fold in Chocolate Chunks: Gently fold in the chocolate chunks, setting aside a few pieces to top each financier before baking.
- Fill the Molds: Spoon the batter into the prepared financier molds, filling each about three-quarters full. Place a couple of reserved chocolate chunks on top of each for extra visual appeal.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the financiers to cool in the pan for 5 minutes, then gently transfer them to a wire rack to cool completely before serving.
Notes
- For extra flavor, use high-quality dark chocolate (around 70% cocoa).
- Browned butter adds depth—watch carefully to avoid burning.
- Try using a silicone mold for easy release.
- These are best enjoyed on the day made, but they will keep in an airtight container for up to 2 days.
- Financiers are delicious with coffee or tea.
Nutrition
- Serving Size: 1 financier
- Calories: 165
- Sugar: 8g
- Sodium: 22mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
