These French Chocolate Financiers Cakes have a deliciously light texture and deep flavours of chocolate, almond and brown butter. They make a great afternoon tea cake or little snack to enjoy all year round!
To make the Brown Butter (see note 1): place the Butter in a small saucepan and turn on low to medium heat. Leave to melt completely, occasionally stirring. Continue to cook until the butter starts to get foamy. After about 5 to 8 minutes, the butter will turn to a golden colour and you will notice small specks at the bottom of the pan. When the small specks start to turn golden brown, your brown butter is ready. Set aside to cool down.
Preheat your oven on 160'C/325'F and grease your Financier Pan very well.
Finely chop the Dark Chocolate and set aside.
Sift together the Almond Flour, Plain/AP Flour, Icing Sugar, Cocoa Powder and Salt into a large mixing bowl. Mix to blend the dry ingredients together.
In a separate bowl, whisk the Egg Whites for about a minute or until lightly frothy (see note 2).
Add the Egg Whites to the Dry Ingredients Mix and whisk to combine. You should get a thick paste consistency.
Pour the cooled down Brown Butter over the mixture, making sure to add all the brown specks in. Whisk until combined.
Fold in the chopped chocolate chunks. Optionally, keep a little bit of the chunks to sprinkle over each chocolate financiers.
Scoop the financier batter into the prepared tin. Using the back of a spoon or small spatula, gently spread it around if needed (see note 3). Optionally, sprinkle the rest of the chocolate chunks over each financiers.
Bake for about 20 minutes or until a skewer or small knife comes out clean. Take out of the oven and leave to cool down for about 10 minutes before removing from the pan (see note 4). Leave to cool down completely before serving.
If you don't want to make brown butter, simply melt the butter until liquid and set aside to cool down.
No need to whip them into soft peaks, just have some bubbles on top.
They will spread flat in the oven so don't worry if they aren't completely flat or even.
If the financiers look like they are sticking to the pan even if you have greased it, you can use a small blunt knife to gently lift their sides until the cakes are released.