Round Chocolate Financiers

I love financier and I love it so much—a little cake, rich in ground almonds and nut butter. Originally, it comes in a rectangular shape, like a bar of solid gold. One of the legends attributed to this butter cake was born in the Paris Stock Exchange area. Some claim that her name was given to her by a local baker who created it in honor of the economists who visited her shop, which was near the stock exchange.

So this time, I decided to change the traditional shape and turn the financier into a small, round cake. Instead of a bright, tanned cookie, I made it rich in cocoa and I finished the center with a pool of dark chocolate ganache. The result is wonderful, a tasty blend of butter, cocoa, almonds and chocolate ganache that delivers gentle sweetness. And the texture is like a cloud in your mouth! The recipe is very easy to make, and to prepare it, I recommended to use a silicone mold for donuts or a mini Kugelhopf silicone mold.


Chocolate Finanaciers
10-12 serves, 2 donuts silicone mold (6 or 8 cavity each)


125 g almond meal

140 g confectioner’s sugar

40 g flour

30 g cocoa powder

pinch of salt

125 g egg whites

125 melted butter

For the Chocolate ganache:

100 g dark chocolate, chopped

100 g heavy whipping cream



1. Preheat the oven to 180 degrees Celsius.

2. In a medium bowl combine almond meal, confectioner’s sugar, flour, cocoa and salt.

3. Add the egg whites, you can use a mixer but no whipping is needed, only mix until the ingredients come together.

4. Slowly add melted butter, until the batter becomes smooth.

5. Transfer the batter into a piping bag or a plastic bag, with one of the edges snipped off. Fill the mold almost to the top

6. Bake for 15-18 minutes, until nicely browned, and let cool for 15 minutes before removing the financiers from the mold.

7. Ganache: Heat the cream until simmering. Pour the hot cream over the chocolate, wait a few seconds, then stir with a spatula to make a smooth ganache. Stir very carefully without lifting the spatula from the bottom of the bowl in order to avoid incorporating air bubbles. Wait about 30 mintutes before using (don’t use the ganache if it’s too hot).

8. Fill the Financiers with chocolate ganache, you can use a piping bag or a teaspoon.






  • 21 May 2020
    Vaishnavi mukund

    Can we make eggless ?

  • 21 May 2020

    Hi! Would it be possible to replace the flour with coconut flour or almond flour?

  • 22 May 2020

    Hai, Can I replace almond meal with something else?
    Thank You

  • 22 May 2020

    Looks incredible! Can’t wait to try it

  • 22 May 2020
    Elsa torres

    Many thanks for sharing very good recipies… saludos from Mexico 😷🌵🤗

  • 25 May 2020
    Eric McIntire

    Hey! I’m looking forward to making these and trying them! Should I be using a regular or mini donut mold? I figure it will affect bake time if I use something different.

  • 31 May 2020
    Mohamed Thariq

    Love your all recipes and definitely this recipe going to take a place in my collection
    Merci 😊

  • 31 May 2020
    Eliana Cenci

    Vou experimentar assim que ser uma folga aqui …muito obrigada aqui do Brasil😉.

  • 09 December 2020

    Hey! Does “melted butter” mean hazelnut butter that was made with just simmering butter?

  • 08 March 2021

    Hello! If I want to make a white chocolate ganache, are the proportions the same? I love your recipes, so many in my list. Thank you 😊

  • 27 May 2021

    Hello! Is the cocoa powder natural unsweetened cocoa powder please?

  • 04 April 2022

    Hi! I love your recipe but i can’t get the same shape as yours with my donut mould. Do you have a link for where you bought yours? Thanks!

  • 13 April 2022

    Thanks Sharon!

    I already did it twice so delicious, I want to do now the original one😶, is just removing coca source will be applicable to make the original one?


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