Financiers au Chocolat - Chocolate Financiers

Saturday, September 03, 2016

What is it about financiers? Maybe because it's French. Maybe because there's 'finance' in there, it sounds rich. LOL! Or maybe it's just because it's cute, it's delicious, and it's a sweet and light delicacy for when you want just a little treat. 

I've been making a bunch of these lately ... pistachio financiers, raspberry financiers, and now chocolate. They are the epitome of a tea time treat. I love how they're just so light, quite ethereal possibly. And with this chocolate version. Ooh la la!

The best part it, they are portable. And pretty to pass around. It's warm now and we are spending a lot of time outdoors. We love taking some sandwiches and iced tea, along with our huge mat to English bay, where we set up under the tree next to the engagement rings.

Speaking of which ... it's high time for another pique-nique while the weather is gorgeous.

This recipe makes 12 financiers. You may want to double it. It keeps well for 2 to 3 days.

125 g (9 tbsp) unsalted butter
125 g (1-1/3 cup) ground almonds (almond flour / almond meal)
30 g (4 tbsp) Dutch processed cocoa powder
150 g (1-1/4) cup icing sugar
40 g (1/3 cup) all purpose flour
1 tsp baking powder
120 ml or 4 egg whites, at room temperature
1 tsp vanilla extract
30 g (1/3 cup) sliced almonds, to top

1. In a small heavy-bottomed saucepan, brown the butter: 
a. Start heating the butter on medium heat, keeping a watchful eye as it starts boiling. 
b. Reduce the heat and wait for the butter to turn into golden brown flecks in the bottom of the pan. 
c. Stir often. When the colour has turned into amber, turn off the heat and let cool. 

2. In a medium bowl, whisk together the ground almonds, cocoa powder, icing sugar, flour, and baking powder.
3. Make a well in the centre of the dry ingredient bowl, place the egg whites and vanilla extract in it, and whisk well to combine.
4. Add the cooled browned butter to the batter, and mix well.
5. Cover with a plastic wrap and refrigerate the batter for one hour.

6. Preheat the oven to 230C or 450F.
7. Generously butter a financier (rectangular) tin, boat-shaped tartlet tins, or a mini muffin tin.
8. Pour the batter into the cavities, filling it 3/4 full.
9. Sprinkle the sliced almonds on top.

10. Place the financiers in the oven, and immediately reduce the oven temperature to 200C or 400F.
11. Bake until the top is springy to touch, about 16-18 minutes.
12. Remove from the oven and let cool on a wire rack about 10 minutes before unmolding it and popping it into your mouth.

So good with a cup of tea.

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