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Dark Chocolate Financiers

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.

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Anonymous September 10, 2007 um 6:10 am

These look seriously yummy! Love the ribbon too…

Katie September 10, 2007 um 6:16 am

You always present things so well, they look beautiful.

Peabody September 10, 2007 um 6:44 am

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

Big Boys Oven September 10, 2007 um 6:52 am

looks gorgeous…. so chocolatie yummy

Rosa's Yummy Yums September 10, 2007 um 7:16 am

They look wonderful! Dark chocolate is very yummy…

Anonymous September 10, 2007 um 9:53 am

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 September 10, 2007 um 10:46 am

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


Philo aux fourneaux – Blog culinaire September 10, 2007 um 10:59 am

Les photos donnent envie d’y goûter !

Jenny September 10, 2007 um 12:20 pm

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

Meeta K. Wolff September 10, 2007 um 12:41 pm

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

Brilynn September 10, 2007 um 2:12 pm

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…

Anonymous September 10, 2007 um 3:13 pm

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 September 10, 2007 um 3:20 pm

These look wonderful!!

Stella September 10, 2007 um 3:56 pm

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

Mercotte September 10, 2007 um 5:33 pm

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

MyKitchenInHalfCups September 10, 2007 um 6:27 pm

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

marissa | Rae Gun Ramblings September 10, 2007 um 6:31 pm

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.

Anonymous September 10, 2007 um 7:01 pm

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 September 10, 2007 um 7:59 pm

Those look so delicious! I have to admit, I’ve never had a financier…

Belinda September 10, 2007 um 9:06 pm

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.

Anonymous September 10, 2007 um 9:31 pm

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 September 10, 2007 um 9:56 pm

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

Parisbreakfasts September 11, 2007 um 1:47 am

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.

Anonymous September 11, 2007 um 2:38 am

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

test it comm September 11, 2007 um 3:12 am

Those look and sound tasty. Nice photos.

Anonymous September 11, 2007 um 1:28 pm

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 September 11, 2007 um 2:51 pm

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

thepassionatecook September 11, 2007 um 7:07 pm

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!

Anonymous September 11, 2007 um 8:58 pm

Congrats, "browniebabe" 🙂

Nora B. September 11, 2007 um 9:14 pm

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 September 12, 2007 um 4:20 am

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

Juliet September 12, 2007 um 4:48 pm

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

Amy September 14, 2007 um 4:52 am

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

Too Much to Say September 15, 2007 um 9:40 pm

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

Anonymous January 30, 2009 um 1:58 am

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!!!….


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