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)
Ingredients
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
Preparation
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.
Bon-Appetit
Sharon
Vaishnavi mukund
Can we make eggless ?
Paris Chez Sharon
Hey 🙂 in this recipe you need the eggs, I know that vegan sometimes replace eggs with some other things, but in FINANCIER we must use eggs.
Val
Hi! Would it be possible to replace the flour with coconut flour or almond flour?
Paris Chez Sharon
Hey, it’s possible to replace the flour with potato flour 🙂
SC
Hai, Can I replace almond meal with something else?
Thank You
Paris Chez Sharon
Hey 🙂 In Financiers the almond meal is one of the most important ingredient, I guess you can do it also with hazelnut meal, but the taste of Financier should be of almonds…
Ash
Looks incredible! Can’t wait to try it
Paris Chez Sharon
Great! Waiting for photos 🙂
Elsa torres
Many thanks for sharing very good recipies… saludos from Mexico 😷🌵🤗
Paris Chez Sharon
Hello dear Elsa! Thank you for your greetings 🙂 Hello from Paris!
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.
Thanks!!
Paris Chez Sharon
Hey, great to hear from you! As mentioned in the recipe it should be 6 or 8 in each mold so this will mark you the size.
Mohamed Thariq
Love your all recipes and definitely this recipe going to take a place in my collection
Merci 😊
Paris Chez Sharon
This is great! So so happy to hear 🙂
Eliana Cenci
Vou experimentar assim que ser uma folga aqui …muito obrigada aqui do Brasil😉.
Paris Chez Sharon
Great!!!
D.K
Hey! Does “melted butter” mean hazelnut butter that was made with just simmering butter?
Paris Chez Sharon
You can choose one of them, I love the Hazelnut brown butter, but simple melted butter will be ok as well.
Monica
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 😊
Paris Chez Sharon
White chocolate is not really a chocolate so the proportions are different.
Anouchka
Hello! Is the cocoa powder natural unsweetened cocoa powder please?
Paris Chez Sharon
Indeed
Ryan
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!
Paris Chez Sharon
Thanks, just google it 🙂
ABDULLA ALSHEHHI
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?
Paris Chez Sharon
Great! Maybe I’ll publish soon the original one.