Financiers: Individual Chocolate Almond Cakes

Today's Saturday baking post takes us to Paris (I wish) to sample the little rectangular chocolate cakes in the shape of gold bars, hence the name "financiers".

Since most home bakers in the U.S. don't have financier molds (if you do, I want to be your friend), then a mini muffin tin will suffice.

I happen to have a square muffin mold (a TJ Maxx purchase!), so I made these in this special tin.

The recipe is from David Lebovitz's The Sweet Life in Paris book. Not only did I laugh hysterically reading this book about an American living in Paris, but there are a ton of great recipes included. I have tried a few and have enjoyed them all, especially the fig olive tapenade.

David Lebovitz's Financiers:

6 tablespoons (90g)unsalted butter, plus more for greasing the pan
1 cup (90 g) sliced almonds, ground in a food processor)
3 tablespoons (25 g) unsweetened Dutch-process cocoa powder (preferably Valrhona)
1 tablespoon (10 g) flour
1/8 teaspoon salt
3/4 cup (90 g) confectioners’ sugar
2 egg whites at room temperature (recipe calls for 1/3 cup)
1/4 teaspoon almond extract

Preheat the oven to 425°F. Melt the butter and set aside until room temperature. Mix the ground almonds with the cocoa, flour, salt, and sugar.

Stir the egg whites and almond extract into the almond mixture, then gradually stir in the melted butter until smooth and fully incorporated. Divide the batter evenly between a mini muffin tin. Bake for 10 to 15 minutes, until slightly puffed and springy to the touch.



Stacey, it's funny. I thought of you when I got to the fig tapenade recipe in David's book because I know you are crazy about figs. What a great read. David has such a fabulous sense of humor.

I wish I was in Paris too enjoying these little financiers. I declare these the next best thing to being there. They are gorgeous. Have a great weekend.
Anonymous said…
Yum they look incredibly moist!
Patsyk said…
Hi, Stace! These little cakes look so scrumptious! I will have to make them in my little mini loaf tin... I've got to read that book one of these days, I've heard such great things about it!
Carole said…
I have been in Paris during every season and I must say that there is indeed something magical about Paris in the springtime. ::sigh:: Wish I was there now.
Joanne said…
Well, I guess since I can't GO to paris, the next best thing is to eat these little chocolate cakes! They look delicious.
Ciao Chow Linda said…
I thought the book was hilarious and filled with great recipes. These cakes are one of them. I love the idea that it's just egg whites. I've always got egg whites stashed in the freezer from recipes that call for yolks and meringues can get boring. These adorable financiers are a perfect use for them.
Claudia said…
I've been meaning to make these... the Valrhona chocolate seems to get eaten on the way home from the store...
Foodiewife said…
Psssssssssst. I hope the copyright police don't come after you. ;)
Steve said…
Beautiful. I've made the non-chocolate variety. Financiers are always a first grab - along with macarons - when in Paris. Let you in on something - I have the molds! You're welcome to them any time. You know how to find me.
Debbie W said…
I'm going to try to sub matza meal for flour and see if they will work for Passover.
Thanks for another yummy looking recipe!
Jen_from_NJ said…
No financier molds in this house...unfortunately! They are so cute and I love the chocolate and almond flavor combination. The pan very well may be worth the investment.
Oui, Chef said…
I love financiers, so much so, that I bought a silicon mold that makes about 40 of them at a whack when I lived in Paris. Its been too long since I've made them, thanks for a good reason to break my dry spell. - S
Once in a while I get in the mood for chocolate and this would be right up my alley, small but mighty in flavor!