Chocolate Financiers

Makes 10

“The Chocolate Financiers you see before you are a prime example. Delicate, fluffy, almond-based chocolate cakes. Both light and bold in their flavour, under an addictive sweetness. Piped with thick, but still vaguely elegant, chocolate ganache. Oh, and some chocolate buttons on top.” Kelly, Maverick Baking

For the chocolate financiers:

  • 4 large egg whites
  • 120g (scant 1 cup) icing sugar
  • 50g (½ cup) ground almonds or hazelnuts
  • 2 tbsp cocoa powder
  • 1 tbsp runny honey
  • 75g (5 tbsp) salted butter, melted
  • 30g (¼ cup) self-raising flour, or plain flour with a pinch of baking powder

For the chocolate ganache and decoration:


For the chocolate financiers:

  1. Preheat your oven – 200 C / 190 C fan / 400 F / gas mark 6.
  2. Grease the cavities of your financier tin with a little oil or soft butter.
  3. In a large bowl, whisk together your egg whites and sugar for 1 minute, or until well combined and a bit bubbly. Save the yolks for custard or ice cream!
  4. Whisk in the ground nuts, cocoa and honey until smooth and free of any lumps.
  5. Finally, stir in the melted butter and flour. You should have a smooth, liquid batter.
  6. Pour your batter evenly between 10-12 cavities of your financier tin.
  7. Bake in the preheated oven for 10-12 minutes. The financiers should be risen and firm to the touch.
  8. Remove the tin from the oven, allowing the financiers to cool for 10 minutes before removing them from their tin and cooling completely on a wire rack.
  9. Meanwhile, make your ganache and decoration.

For the chocolate ganache and decoration:

  1. Heat your cream – in a small saucepan over a medium heat or in the microwave – until gently steaming and hot to the touch.
  2. Add your chocolate pieces to the hot cream along with a pinch of salt. Allow to stand for 1 minute.
  3. Gently stir the mixture until you have a smooth chocolate sauce.
  4. Allow the ganache to cool and thicken into a soft but spreadable/pipeable consistency.
  5. Use a piping bag with a round nozzle to pipe blobs of chocolate ganache onto your cooled financiers. Otherwise, use a butter knife or palette knife to spread the ganache on.
  6. Decorate with some chocolate pieces.
  7. Enjoy!

These Chocolate Financiers will keep well in an airtight container for up to 3 days, but they are best enjoyed fresh! No need to refrigerate, unless you live in a warm climate.

Recipe by Kelly at Maverick Baking. For more of her makes and bakes visit Maverick Baking and follow Maverick Baking on Instagram

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