Ingredients:

  • 115g (1 cup) almond flour (ground almonds)
  • 60g (½ cup) all-purpose flour, plus more for dusting
  • 150g (¾ cup) granulated sugar
  • 30g (¼ cup) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 150g (⅔ cup) unsalted butter
  • 4 large egg whites, lightly beaten
  • 1 teaspoon vanilla extract
  • 100g (3.5 oz) dark chocolate, finely chopped (70% cocoa solids recommended)
  • Powdered sugar, for dusting (optional)
  • Flaked almonds, for decoration (optional)

Instructions:

  1. Grease the financier mold (or muffin tin) generously with butter and dust with flour. Tap out any excess flour. Chill in the refrigerator while preparing the batter.
  2. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and emits a fragrant aroma. Remove from heat and let cool slightly (beurre noisette).
  3. In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, cocoa powder, and salt. Sift to remove lumps.
  4. Gradually whisk in the beaten egg whites into the dry ingredients until just combined. Do not overmix.
  5. Slowly pour in the cooled brown butter, whisking constantly until incorporated. Fold in the chopped dark chocolate.
  6. Cover the bowl and refrigerate the batter for at least 30 minutes. This allows the flour to hydrate and the flavors to meld.
  7. Spoon the batter into the prepared financier molds, filling them about ¾ full.
  8. Bake in a preheated oven at 190°C (375°F) for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the financiers cool in the molds for a few minutes before inverting them onto a wire rack to cool completely. Dust with powdered sugar and garnish with flaked almonds, if desired. Serve and enjoy the chocolate financiers!