Chocolate Financiers

Name: Chocolate Financiers
Prep time: 7 min
Cook time: 14 min
Total time: 21 min
Cuisine: French
Ingredients: 1 ounce (28 g) bittersweet chocolate, (chopped); 5 tablespoons (71 g) unsalted butter; ¾ cup (85 g or 3 oz) finely ground almond flour; ½ cup (113 g or 4 oz) granulated sugar; 4 tablespoons (25 g) dutch-processed (preferred) unsweetened cocoa powder; 2 tablespoons all-purpose flour or gluten free flour, ((I recommend Cup4Cup GF flour)); ⅛ teaspoon salt; ⅓ cup (75 g) egg whites; (optional) turbinado sugar, chopped chocolate, maraschino cherries, or slivered almonds (for tops)

6 steps

Prep:7minCook:14min

Irresistible Chocolate Financiers recipe are a quick and easy dessert guaranteed to be the perfect ending to a meal. Bite-sized dark chocolate almond cakes have a hint of nuttiness from almond flour and browned butter with the perfect balance of sweetness.

Updated at: Tue, 19 Nov 2024 21:36:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories88.5 kcal (4%)

Total Fat5.9 g (8%)

Carbs8.4 g (3%)

Sugars6.6 g (7%)

Protein1.8 g (4%)

Sodium21.5 mg (1%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 ouncebittersweet chocolate

chopped

71gunsalted butter

¾ cupalmond flour

finely ground

½ cupgranulated sugar

25gunsweetened cocoa powder

dutch-processed, preferred

2 tablespoonsall-purpose flour

or gluten free flour, I recommend Cup4Cup GF flour

or slivered almonds, for tops

Instructions

Step 1

Preheat the oven to 375ºF and liberally grease 20 mini-muffin tins with baking spray. Weigh chocolate and place in a heatproof bowl.

Step 2

To brown the butter, in a small skillet melt the butter over medium heat. Once the butter is fully melted watch carefully and stir occasionally so butter doesn't burn. First the butter will foam, then the white milk solids will start to settle at the bottom. Watch for the milk solids to turn brown. Once that happens, immediately remove from heat. Pour the browned butter into the bowl with chocolate to melt, stirring occasionally. Set aside.

Step 3

In a medium bowl whisk together the almond flour, sugar, cocoa powder, flour, and salt. Stir in the egg whites, making sure there are no clumps of flour. Stir in the butter / chocolate mixture, mixing well.

Step 4

Distribute the batter into 20 prepared mini-muffin tins. To do this quickly and evenly, use a slightly heaping small cookie scoop, which holds a heaping 1 tablespoon of dough.

Step 5

If desired, sprinkle turbinado sugar on top then place sliced almonds, chopped chocolate, or a cherry gently on top. Do not press down because it will sink down as it bakes.

Step 6

Bake for 10 minutes, rotating pan halfway through, until the tops are set and just start to crack. Cool for 5 minutes in pan, then run a small knife around the outside of each tin and pop out onto a wire cooling rack. Cool slightly before serving. Store leftovers at room temperature in an airtight container up to 3 days.

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