Double Chocolate Financiers

5 from 1 vote

Double Chocolate Financiers

These Double Chocolate Financiers have an irresistible moist center and crisp edges with exploding chocolate flavor. They will satisfy any chocolate lover's craving.

Author: Jaja Bakes

Course: DessertSnack

Cuisine: French

Servings: 8 financiers

Prep Time20

Cook Time15

Chilling Time1

Total Time1 35

Ingredients

7 tbsp (100 gr) unsalted butter
3 (90 gr) egg whites, room temperature
7 tbsp (90 gr) castor sugar
2 tsp (15 gr) honey, optional
4 1/2 tbsp (36 gr) cake flour
7 1/2 tbsp (45 gr) almond flour
2 tbsp (10 gr) cocoa powder
1/8 tsp baking powder, optional
1 oz (28 gr) chopped chocolate or chocolate chips

Instructions

Make brown butter. In a medium light-colored frying pan or skillet, melt the butter over low-medium heat. As the butter melts, it will begin to foam. Stir constantly to prevent the milk solids from sticking to the bottom and burning. The butter will go from yellow to golden brown quickly. Once the milk solids are toasty brown (dark brown, not black), and the butter smells nutty, remove from the heat.
Strain and transfer the browned butter into a heatproof bowl immediately. This will prevent the residual heat from the pan to continue cooking or burning the butter. Cool brown butter completely before using.
In a large bowl, add egg whites, castor sugar, and honey. Whisk for 3 minutes or until the sugar is dissolved.
Sift in cake flour, almond flour, cocoa powder, and baking powder. Whisk until well combined.
Add cooled brown butter. Whisk until well incorporated.
Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight. You can skip this step, but chilling is recommended for the best flavor.
When you are ready to bake, preheat the oven to 375℉/190℃. Grease the financier molds with butter.
Remove the batter from the fridge. Mix using a spatula to loosen the batter.
Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
Sprinkle chopped chocolate over the batter.
Bake for 12-15 minutes or until golden brown.
Remove financiers from the pan immediately and cool completely on a cooling rack. They are best eaten on the same day they are made.

Notes

Making the recipe using weight measurement is recommended for the best result.

Don't substitute castor sugar with granulated sugar. You can substitute castor sugar with confectioners' sugar with the same weight measurement or about 2/3 cup in volume.

Nutrition

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