Name: Double Chocolate Financiers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter; 3 egg whites; 2 tsp honey; 7 tbsp castor sugar; 4 1/2 tbsp cake flour; 7 1/2 tbsp almond flour; 2 tbsp cocoa powder; 1/8 tsp baking powder; 1 oz chopped chocolate or chocolate chips

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Introduction

Double Chocolate Financiers are rich, moist, and bursting with deep chocolate flavor. These delicate almond-flour cakes are elevated with a nutty brown butter base and a sprinkle of chopped chocolate on top. Perfect for an indulgent snack or elegant dessert.

The image shows several rectangular chocolate cakes arranged on a white marbled surface. Each cake has two layers, with a moist, dark brown base and a slightly crisper top sprinkled with melted chocolate chips. The texture appears dense yet soft, with the glossy chocolate chips adding a shiny contrast on top. Around the cakes, there are scattered round dark chocolate pieces enhancing the rich chocolate theme. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
3 egg whites
7 tbsp castor sugar
2 tsp honey
4 1/2 tbsp cake flour
7 1/2 tbsp almond flour
2 tbsp cocoa powder
1/8 tsp baking powder
1 oz chopped chocolate or chocolate chips

Instructions

Step 1: Make brown butter by melting the unsalted butter in a medium light-colored skillet over low-medium heat. Stir constantly as it foams and browns, until the milk solids turn dark brown and the butter smells nutty. Remove from heat immediately.
Step 2: Strain the brown butter into a heatproof bowl to stop cooking and allow it to cool completely before using.
Step 3: In a large bowl, whisk together egg whites, castor sugar, and honey for about 3 minutes until the sugar dissolves.
Step 4: Sift in cake flour, almond flour, cocoa powder, and baking powder, then whisk until fully combined.
Step 5: Add the cooled brown butter to the mixture and whisk until incorporated.
Step 6: Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight for the best flavor.
Step 7: Preheat your oven to 375℉ (190℃) and grease financier molds with butter.
Step 8: Remove the batter from the fridge and stir gently with a spatula to loosen it.
Step 9: Transfer the batter to a piping bag and pipe into the molds until 80-90% full, or spoon it in if you prefer.
Step 10: Sprinkle chopped chocolate or chocolate chips evenly over the batter in each mold.
Step 11: Bake for 12-15 minutes until the financiers are golden brown.
Step 12: Immediately remove the financiers from the molds and cool them completely on a wire rack. Enjoy them fresh for the best taste.

Tips & Variations

Use a light-colored pan for browning butter so you can easily see the color change and avoid burning.
Chilling the batter enhances the flavor and texture but can be skipped if you’re short on time.
Swap the chopped chocolate for nuts or dried fruit for different flavor combinations.
For a gluten-free option, ensure your cake flour substitute is gluten-free or increase the almond flour slightly.

Storage

Store the financiers in an airtight container at room temperature for up to 2 days. They are best eaten fresh but can be gently reheated in a low oven (around 300℉/150℃) for a few minutes to refresh. Avoid refrigerating as this can dry them out.

How to Serve

The image shows several small rectangular chocolate cakes placed on a surface with a white marbled texture. Each cake is dark brown with a slightly rough texture and has melted chocolate pieces scattered on top, giving a glossy look. The cakes have slightly crisp edges and a soft, moist center visible on the side of one cut cake. Around the cakes, there are small dark chocolate discs scattered randomly. The lighting highlights the shiny, melted chocolate and the rich, dark color of the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Whole eggs contain fat and yolk which will change the texture and richness. This recipe specifically uses egg whites for a light, delicate crumb. Using whole eggs may result in denser financiers.

What if I don’t have financier molds?

You can use mini muffin tins or any small, shallow baking molds you have on hand. Just grease them well and adjust baking time as needed until golden and set.