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!
Yesterday I gave you the recipe for Hazelnut paste so today, here is an application for it. These yummy Italian biscuits, which name can be translated by “Lady’s kiss”, are filled with amazing home-made Gianduja. It’s very easy to make and yet they look impressive. Perfect with a nice cup of espresso!
Source: Ottoki, who adapted for Thermomix a recipe from La cuisine de Bernard
For about 30 to 40 Baci di Dama
150g plain flour
150g unsalted butter, softened
75g ground almonds
75g ground hazelnuts
200g Hazelnut paste
100g dark chocolate
- Preheat the oven at 150C
- Mix the butter, sugar and ground nuts in the TM bowl for 20 sec/speed 4. Check through the hole in the lid and stop as soon at the mix is combined.
- Sieve the flour and add to the bowl and mix for 15 sec/speed 3. Note: you can also use a stand mixer to do steps 2 and 3 and mix at speed 2 with the flat beater.
- Take out 1 tsp of the mix (it should be the consistency of soft dough) and roll between your palm to make a walnut size ball.
- Place on the baking tray lined with parchment paper and flatten lightly with you fingers. Repeat until all the dough is used up.
- Bake for 20 to 25 minutes. Leave to cool before filling with Gianduja.
- To make the Gianduja: melt the chocolate in the TM for 3 to 4 minutes/50C/speed 1.
- Add 200g of hazelnut paste and mix 10 sec/speed 3 until combined.
- Wait until the Gianduja has thickened (while cooling down it will be easier to fill the biscuits but don’t wait too long or it will be too hard to apply).
- They keep really well in an airtight container.