Go Back
+ servings

CHOCOLATE-STUDDED FINANCIERS

Course: Dessert
Cuisine: French
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 persons
This is a more decadent variation of the traditional financier cake, with chunks of chocolate and a ganache filling. The French use a special financier pan, but a mini tube pan works too.
Print Recipe

Ingredients

  • 3 egg whites
  • 30 g flour
  • 60 g butter
  • 60 g almond powder
  • 90 g icing sugar
  • 30 g chocolate flakes

Chocolate Ganache

  • 40 g liquid cream
  • 40 g dark chocolate
  • 10 g butter

Equipment

  • saucepans
  • whisks
  • rubber spatula
  • strainer (optional)
  • silicone mini tube pan
  • bowl

Instructions

  • Heat the butter in a saucepan until it melts and turns brown. This is your brown butter.
  • In the bowl, whisk together the flour, powdered sugar, and almond powder. Add the egg whites and continue whisking.
  • Add the brown butter to the bowl and whisk until combined. Let cool at room temperature for 15 minutes.
  • Stir in the chocolate chunks. Fill the molds halfway or two-thirds full with the batter. Bake at 175°C (350°F) for about 15 minutes.
  • Turn the financiers out onto a cooling rack. Make the ganache: Begin by melting the chocolate over a bain-marie. Heat the cream in the second saucepan and pour it into the melted chocolate in three stages, stirring well after each addition to create an emulsion. Add the butter and stir until the ganache is smooth. Fill the center of each financier with ganache and let them rest at room temperature to set.

Notes

Tip: Step 4
To check for doneness, insert the tip of a knife into one of the cakes. It should come out clean. If not, bake for a few more minutes.
TECHNIQUE
Making brown butter
To make brown butter, melt butter in a saucepan, then continue heating it while whisking vigorously. The butter will gradually change color, turning brown and emitting a nutty aroma—hence its French name, “hazelnut butter.” When pouring the brown butter into the batter, be careful to leave behind the milk solids at the bottom of the pan. You can strain the brown butter just to be sure.