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.