Dark Chocolate Financiers

Sunday, September 09, 2007

Dark Chocolate Financiers
I can hear you read the title "No Helen! Not another Financier recipe....please!" I know, I know, I have made them plenty of time myself, I have also seen them successfully baked and talked about on other blogs, so why would I subject my house to the wonderful aromas of dark chocolate and almonds on a sunday afternoon? To help a reader in search of a good recipe, that's why... About a month ago, I received an email from A. asking me if I had a good recipe, easy enough for her to reproduce for dark chocolate financiers she had sampled at a local bakery and especially for a version in which the chocolate was not overpowering, but just "in the right amount".

First, I felt very flattered that a reader would come out and ask for help (everyday somebody new comes out of lurkdom, and that is always appreciated). Then I thought I had the perfect excuse to bake and sample many variations of one of my favorite mini cakes as I don't lack financiers recipes. I could not tackle this project right away as I was entertaining a guest last month (and I have to admit, myself at the same time) and we had already decided on a few items to bake together. I decided that this past week was the perfect time to try different chocolate financiers recipe and finally nailing the one that had the perfect balance of chocolate to pastry. I know that everybody's taste vary greatly in that regard but I think I have achieved success and hope that A. likes the outcome as much as we did.

I found a great recipe in a magazine I brought back from home this past Christmas and it was already adapted from Master Chocolatier Jean Paul Hevin. With such a source I felt confident to be steered in a good direction. Financiers are so easy to make, only the name makes them seem fancy. Not having the classic rectangular molds to make them (but they are on their way...thanks mom!), I used mini rectangular tart molds. Really people, do not hesitate making a recipe just because you do not have the "appropriate" or "classical" pans....what is more important?....Taste! Right!
I also made a hapy discovery while baking and sampling various recipes. Financiers are traditionally made with ground almonds and somehow in the middle of all that baking frenzy, I ran out....well, I found out that ground graham crackers make a suitable substitute, (in the same quantity) when you are in that predicament.
both in taste and flavor....who would have thought?! Anyway, on with the recipe...

Dark Chocolate Financiers
Dark Chocolate Financiers, adapted from Jean Paul Hevin:

Makes 12-16 depending on your molds

150 gr. semisweet chocolate chips (or chopped block)
150 gr. heavy cream
55 gr. powdered sugar
60 gr. butter (melted)
40 gr. flour
40 gr. ground almonds
1/2 tsp. baking powder
3 egg whites

It is best to do everything by hand as you can control the folding of all the various ingredients better, and really it requires only a minimum of elbow grease.
In a heavy bottom saucepan, heat the cream to boiling point, pour over the chocolate and let sit for 2 minutes. Gently stir to melt the chocolate and cream together until smooth.
In a separate bowl, combine the powdered sugar, flour, ground almonds, baking powder.
In a small bowl, beat the egg whites for a minute, just to break them up. Add them to the flour mixture carefully, before they are completely incorporated, add the melted butter. Finally, fold in the chocolate/cream mixture and fold until smooth.
Divide the batter into the molds (preferably coated with cooking spray or buttered), and bake at 350F for 15 to 20 minutes, depending on your oven.
Let cool 5 minutes before you unmold them.

Well, the only issue I have with this recipe is that it does not make enough!!! So, A. I hope you get to try them soon and tell me what you think.

46 comments:

linda said...

These look seriously yummy! Love the ribbon too...

Katie said...

You always present things so well, they look beautiful.

Peabody said...

Um yeah, you will never hear me say "Not another Financier recipe."
Looks fantastic.

Big Boys Oven said...

looks gorgeous.... so chocolatie yummy

Rosa's Yummy Yums said...

They look wonderful! Dark chocolate is very yummy...

veron said...

Financiers are a favorite at my house. It has a very flexible batter which can be made ahead of time and I just love the textures. My favorite is the brown butter ones but I can't wait to have them in chocolate!

Lis said...

I still don't know what a Financier is! But holy cow they look delish!!

xoxo

Philo said...

Les photos donnent envie d'y goûter !

Quellia said...

I am actually interested in seeing a picture of the pan you used for this! Please please? :-)

Meeta said...

Chocolate - financiers from you anytime, any day, any place - keep em coming gorgeous!

Brilynn said...

I wish I had cute trays to bake some in... but I can't let that be my excuse, I will make them in muffin tins if I have to...

ovenhaven said...

Yikes, I'm totally guilty of putting of baking certain stuff because I don't have THE moulds/pans! And that includes financiers ~hehe. I can't wait to try these out, even without the 'proper' pan! Thanks :)

Deborah said...

These look wonderful!!

valentinA said...

Your financiers look so good. & with added heavy cream, I'd love to have them, they don't seem dry at all!

Mercotte said...

Quelle harmonie dans les couleurs et la présentation c'est top de chez top !!

MyKitchenInHalfCups said...

When can you ever learn enough about Financiers . . . just keep em coming girl!

Marissa Fischer said...

yikes these look and sound delicious. I have to admit I don't know this word but it looks fabulous and how can you go wrong with cream and chocolate mmm.

Marce said...

This is one of those classic things I´ve never eaten or baked, yet it looks so good I´m tagging it right now. I´ll let you know how they turn out, but of course, i know you´d never steer me wrong :)

Alicia said...

Those look so delicious! I have to admit, I've never had a financier...

Belinda said...

They look exceptionally cute tied up with that pretty pink/chocolate ribbon. :-) I wanted to try the plum cake this week, but the plums at the grocery store today were hard as rocks, so I passed them by. I just loved the sound of it...and yours was so beautiful too.

lynn said...

Graham cracker crumbs for ground almonds? That's worth the price of the post right there! Wait, I didn't pay for it. But you're worth rewarding. Drop me a line with your address and I'll send recompense. :-)

Anh said...

Beautiful recipe! And marvelous photo! This is excellent, Helen.

ParisBreakfasts said...

I love the Frenchie bow on these.
If I attempted this recipe I'm afraid the bowl of dough would be as far as it went...
I prefer my cakes uncooked from early kitchen assignments as the official spoon and bowl cleaner.

Ellie said...

Helen, those look absolutely adorable! And I love the shape too, I've never seen moulds like that before!

Kevin said...

Those look and sound tasty. Nice photos.

bea at la tartine gourmande said...

ils sont si tentants! Tres chouettes Helen. And like Peabody, you will not hear me say another financier recipe, or another chocolate recipe. More more!

Mallow said...

I will never complain when there are almonds and chocolate involved. Those look delicious!

thepassionatecook said...

i made some financiers today and ended up making a second batch, as i cuoldn't resist eating the dough uncooked... well, lots of it, too much anyway! my version is with browned butter, which is absolutely delicious and moreish, but dark chocolate sounds like a treat, too!

Maryann said...

Congrats, "browniebabe" :)

Nora B. said...

Simply beautiful! I think that this will be dangerous to have around me since I'm trying to get in shape for bikini weather!

eatme_delicious said...

Those look beautiful! What a cute ribbon to tie around them too. :)

Juliet said...

Oh wow, what a completely fab blog - so please to have landed here accidentally. I shall be back time and again! Yum!

Gail said...

Thanks for a great-looking recipe. I love chocolate, so I'll have to try this. If I can get mine half as good looking as yours, I'm definitely posting a picture!
Gambits from Gail

Amy said...

Ground graham crackers sound really fantastic! I will have to try that substitute.

a little too much to say said...

Helen, these look absolutely amazing!
Everything is so perfect.

Tony - FoodsForLife said...

Oh oooh aaah oh my oh my oh my gosh oh dear oh my oooooh
-
nutritionist London

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

maswey said...

thank you nice sharing
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Anonymous said...

Hi There...

I made them and WOW!!..They are absolutely DELICIOUS!!..I didn't have the "right" pans to bake them..but that didn't stop me for trying with muffin pans instead

Thanks for sharing!!!....

Bea-Canada

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