Rich, buttery and incredibly tender, chocolate financiers are delicious little cakes full of chocolate and nutty flavor. The perfect treat any time of the day!
Why You’ll Love This Recipe
- Incredibly easy: You just have to whisk the dry ingredients together then add the egg whites followed by the melted butter. That’s it!
- Wonderful combo: It’s hard to resist the chocolate hazelnut pairing isn’t it? These financiers are packed with roasted hazelnuts for a deep nutty essence and flavored with cocoa powder.
- Last minute: This is the perfect recipe if you suddenly crave a dessert and have some spare egg whites. It takes about 30 minutes from start to finish.
Ingredients
- Ground hazelnuts: Roasted hazelnuts add a very bold and delicious nutty flavor to the financiers. But you can use almonds if you prefer a more subtle flavor. You can grind the roasted nuts in a mini food processor, scraping the bowl occasionally. Just be careful not to be mix for too long so you don’t end up with nut butter!
- Butter: Unsalted butter, cut into small pieces. Financiers are traditionally made with beurre noisette, where the butter is heated until browned and fragrant. The roasted hazelnuts and cocoa powder already add a lot of flavor to these financiers. So I chose to skip this step today (for simplicity) and just melted the butter. If using almonds instead of hazelnuts, you might like to use beurre noisette. Replace the melted butter with the same amount of beurre noisette. So you’ll need around 65 g (2.3 oz.) of butter to make 50 g (1.8 oz.) of beurre noisette.
- Egg whites: We won’t be whipping the egg whites today as we would for a meringue. We’ll simply pour them over the dry ingredients. Make sure they are at room temperature.
- Sugar: White granulated sugar, for sweetness, tenderness and crisp edges.
- Flour: Just a little bit of all-purpose flour to give structure to the financiers.
- Cocoa powder: For that wonderful chocolate flavor without the hassle of melting chocolate.
- Salt: A pinch of salt, to enhance all the flavors.
Step-by-step Instructions
- Start by melting the butter so it has time to cool down before we add it to the batter.
- In a large bowl, whisk together the sugar, ground hazelnuts, flour, cocoa powder and salt. Make sure you break any cocoa powder lumps with the whisk.
- Time to add the egg whites! Simply pour them over the dry ingredients and mix with a spatula to combine.
- Add the melted butter and mix just until fully incorporated (don’t overmix). Make sure it’s not hot so you don’t scramble those egg whites!
- Fill 6 cavities of a greased financier pan evenly and try to smooth out the surface with the back of a spoon.
- Bake in a preheated oven until puffy with slightly crisp edges.
- Cool down in the pan for about 5 minutes before transferring to a wire rack to cool down completely. Enjoy!
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