Chocolate financier

There are a lot of recipes made with chocolate on my blog, but when February comes I always want to add more.

Because the most suitable recipe for Valentine's day is chocolate right! 

And I think that you will welcome it too.

At first, I planned to make Chocolate Madeleine, but due to a load of egg whites in the fridge, haha, I change my mind.

I think that both of them (Madeleine and Financier) are delicious, and the richness of the butter is best for eating with a cup of tea or coffee.

 This recipe is very easy, beside from making beurre noisette, every step is straightforward, and you need only 30 minutes to rest the batter.

The only thing that I always do is prepare the pan, even though my pans are silicone coated, I still butter and flour it so the financier will come out of the pan perfectly.

For the topping, you can change it into chopped chocolate or other kinds of nuts. 

Chocolate financier

Make 9 

65 g .............................. Unsalted butter

75 g .............................. Egg whites

50 g .............................. Granulated sugar

19 g .............................. All-purpose flour

25 g .............................. Almond powder

25 g .............................. Icing powder

1/8 tsp .......................... Salt

1/8 tsp ......................... Baking powder

7 g ............................... Cocoa powder

..................................... Cocoa nibs and Almonds for sprinkle over the top

Put the butter into a saucepan and place the saucepan over medium heat.

Until it becomes light brown in color.

Remove from the heat and let the butter cool. We will use it when it reaches 50℃.

Mix the egg whites with granulated sugar.

Sift the almond powder, flour, salt, and baking powder into the bowl.

Mix to combine.

Pour the melted butter into the bowl.

Pour the batter into a piping bag. Let it rest at room temperature for 30 minutes.

Brush Financier pans with 9 cavities with butter. 

Sift the cake (or bread) flour over the buttered pans. 

Turn the pan upside down, and tap to remove the excess flour.

Refrigerate until needed.

Before baking, preheat an oven to 200℃

Pipe the batter into the prepared pan.

Sprinkle the cocoa nibs and almonds over the top.

Decrease the oven temperature to 190℃.

Bake for 14 minutes.

Let the financier cool.

Chocolate financier