I had a lot of egg whites in my fridge and some chocolate craving after seeing my daughter gorging herself on her Easter chocolates and not wanting to share (how shocking!). So, I looked for a chocolate financiers recipe and just came across this one. I didn’t know what I was getting myself into: they are wickedly addictive! They are so moist and chocolatey with just the right balance of sweetness. I must have eaten the whole batch within a day (my husband just about managed to rescue one before they were all gone).
150g dark chocolate (I used 58% cocoa)
80g unsalted butter
40g plain flour
40g ground almond
4 egg whites (or 125g)
- Preheat the oven at 200C and butter your financier moulds (I used silicone so no need to butter)
- Grate the chocolate in the TM bowl 5 sec/speed 6. Scrape down the sides.
- Melt the butter and chocolate 3 min/50C/speed 2. Scrape down half way through. Add another minute if not completely melted.
- Pour out the chocolate into a bowl and add all the other ingredients except the egg whites to the TM bowl (no need to wash).
- Turn on the blades to speed 3 and add the egg whites through the whole in the lid until just combined.
- Add the chocolate back into the TM bowl and mix 10 sec/speed 4. Finish with the spatula to make sure everything is well combined ( you don’t want to overmix).
- Pour into your financier moulds and bake for 15 minutes (check with a skewer that must come out clean).
- Leave to cool and use your will power not to have second servings – don’t say I didn’t warn you!