Ultimate Guide to French Chocolate Financiers: Rich Almond & Brown Butter Cakes
Indulge in the exquisite world of French patisserie with these delightful Chocolate Financiers. These elegant little cakes boast a wonderfully rich texture and profoundly deep flavors of chocolate, almond, and the star ingredient: brown butter. Perfect as a sophisticated accompaniment to afternoon tea or a charming snack to savor all year round, they offer a taste of classic French baking with a luxurious chocolate twist.
[feast_advanced_jump_to]
Why You’ll Adore These Chocolate Financiers
Financiers are a quintessential French delicacy, renowned for their delicate yet rich profile. They are surprisingly easy to make, making them an accessible entry point into French patisserie, and even easier to devour! This particular recipe for Chocolate Financiers is the perfect solution for using up leftover egg whites, transforming them into irresistibly moist, soft, and flavourful miniature cakes. The secret lies in a harmonious blend of almond meal, nutty brown butter, rich cocoa powder, and dark chocolate, creating an unparalleled depth of flavor.
With just 7 simple ingredients and less than an hour from start to finish, these mini chocolate almond cakes are incredibly versatile. They are ideal for an everyday sweet craving, elegant enough to serve at a sophisticated party, or simply delightful for a relaxing afternoon tea. Their unique texture—crisp on the outside, tender and chewy on the inside—combined with the intense chocolate and almond notes, makes them a truly memorable treat that will impress both novice and experienced palates alike. These French chocolate almond cakes truly stand out in the world of baked goods, offering a gourmet experience with minimal effort.
Essential Ingredients for Perfect Financiers
Crafting these exquisite financiers requires only a handful of common pantry staples. Each ingredient plays a vital role in achieving their signature taste and texture. Below, we’ll delve into each component and its specific contribution to these delightful cakes (For precise quantities, please refer to the recipe card below):
- Unsalted Butter: The cornerstone of a classic financier is brown butter, also known as “beurre noisette” in French. This process transforms ordinary butter into a fragrant, nutty, golden liquid by cooking it until the milk solids caramelize. This rich, toasted flavor is absolutely essential to the authentic taste of financiers and is highly recommended. If time is short, you can substitute it with plain melted butter, but you’ll miss out on that distinctive depth. We’ll detail how to achieve perfect brown butter in the instructions.
- Dry Ingredients: A carefully balanced blend of dry ingredients contributes to both the structure and flavor of these cakes.
- Almond Meal (or Almond Flour): This is what gives financiers their characteristic moist crumb and subtle almond flavor, a key element differentiating them from other small cakes. It also adds a wonderful richness.
- Plain / All-Purpose Flour: Provides the necessary structure and body to the cakes, ensuring they hold their shape while remaining tender.
- Icing Sugar (Confectioner’s Sugar): Its fine texture ensures a smooth batter and a delicate, tender crumb, dissolving easily without creating a grainy texture. This is preferred over granulated sugar for a finer finish.
- Unsweetened Cocoa Powder: Adds a deep chocolate flavor and a beautiful dark hue. Both natural and Dutch-processed cocoa powder work well here, so use whichever you have on hand. Dutch-processed typically offers a darker color and milder flavor.
- Pinch of Salt: Crucial for balancing the sweetness and enhancing all the other flavors, especially the chocolate and nutty notes of the brown butter. It truly brings out the best in every ingredient.
Remember to sift all dry ingredients together to prevent lumps and ensure a uniformly smooth batter, which is key for a delicate financier texture.
- Egg Whites: Financiers are traditionally made exclusively with egg whites. This contributes to their unique light, chewy, and slightly crisp texture, distinguishing them from cakes made with whole eggs. The absence of yolks results in a lighter, less rich batter that allows the almond and brown butter flavors to shine. Save those egg yolks for another delicious recipe! The egg whites need to be lightly beaten, just until frothy, to incorporate some air and contribute to the cake’s lightness, but avoid whipping them to stiff peaks, as you don’t want the financiers to rise excessively like a soufflé.
- Dark Cooking Chocolate: For an intense chocolate experience, finely chopped dark cooking chocolate is incorporated into the batter. These chocolate chunks melt beautifully during baking, creating pockets of gooey chocolate, and can also be sprinkled on top for an extra visual and textural appeal. Opt for good quality dark chocolate (around 70% cocoa solids) for the best flavor; it provides a wonderful contrast to the sweetness of the cake without being overly bitter.
Optional Flavor Enhancements for Your Financiers
While delicious on their own, these chocolate almond financiers can be customized with a few optional additions to further enhance their flavor profile, allowing you to personalize your gourmet treats:
- Espresso or Coffee Powder: A small amount of instant espresso or finely ground coffee powder can significantly boost the chocolate flavor, making it even richer and more complex. Coffee is a classic pairing with chocolate for this very reason, deepening its notes without adding a distinct coffee taste. It’s also delicious on its own, as seen in Coffee Financiers.
- Vanilla Extract: A touch of pure vanilla extract can add another layer of aromatic depth, complementing both the chocolate and almond flavors beautifully. Use a good quality extract for the best results.
- Citrus Zest: For a brighter profile, a little orange or lemon zest can be added to the batter. The citrus notes pair wonderfully with dark chocolate and almond.
Crafting Your French Chocolate Financiers: A Step-by-Step Guide
Making these elegant French chocolate almond cakes is a straightforward and rewarding process, perfect for any home baker looking to create a sophisticated treat. Follow these detailed steps to ensure perfectly baked financiers every time, achieving that coveted crisp exterior and moist, tender interior.
If you’re opting for the rich flavor of brown butter (which we highly recommend for authentic financiers!), begin by preparing it before anything else. This allows it to cool slightly before being incorporated into the batter, preventing the egg whites from cooking prematurely.
- Making Brown Butter (Beurre Noisette):
- Photo 1: Place your unsalted butter in a small, light-colored saucepan. A light-colored pan is crucial as it helps you easily monitor the subtle color changes of the butter. Turn the heat to low to medium.
- Allow the butter to melt completely, then continue cooking, stirring occasionally with a whisk or spatula. You’ll observe it starting to foam on the surface. This foaming indicates that the water content within the butter is evaporating.
- After approximately 5 to 8 minutes, the butter will begin to change color, gradually turning a beautiful golden shade. Simultaneously, you’ll notice small specks forming and settling at the bottom of the pan. These are the milk solids caramelizing, which are entirely responsible for the distinct nutty aroma and flavor of beurre noisette.
- Once these small specks transform into a rich golden brown and a fragrant, toasty, nutty aroma fills your kitchen, your brown butter is ready. Be extremely vigilant at this stage, as butter can go from perfectly browned to burnt very quickly, turning bitter.
- Immediately remove the saucepan from the heat and carefully transfer the hot brown butter, including all those flavorful brown specks, into a separate heat-proof bowl. Set it aside to cool down significantly to room temperature before mixing it into the batter. Using warm brown butter could prematurely cook the egg whites, affecting the final texture of your financiers.
- Prepare Your Baking Environment:
- Preheat your oven to 160°C (325°F). This lower temperature ensures a more even bake and helps prevent the edges from over-browning before the center is cooked.
- Thoroughly grease your Financier Pan. For metal pans, lightly dust with a little unsweetened cocoa powder or all-purpose flour after greasing to ensure the cakes don’t stick. This creates an extra non-stick layer. Financiers can sometimes be prone to sticking, so a good greasing (and flouring/cocoa dusting) is highly recommended, especially if you’re unsure about your mold’s non-stick properties.
- Finely chop your dark cooking chocolate into small, uniform chunks. Set aside about a quarter of it if you plan to sprinkle some on top before baking for added texture and visual appeal.
- Combine Dry Ingredients:
- Into a large mixing bowl, sift together the almond flour, plain (all-purpose) flour, icing sugar, cocoa powder, and the pinch of salt. Sifting is crucial for an even texture, preventing any lumps in your batter and ensuring a light, airy crumb.
- Whisk these dry ingredients gently with a balloon whisk to ensure they are thoroughly combined and evenly distributed.
- Prepare Egg Whites:
- Photo 2: In a separate, clean bowl, lightly whisk the egg whites for about a minute. You’re looking for them to become slightly frothy with some small bubbles on the surface, not whipped into stiff peaks. This gentle whisking incorporates just enough air for lightness without making the financiers too airy or soufflé-like, preserving their characteristic chewiness.
- Assemble the Batter:
- Photo 3: Pour the lightly whisked egg whites directly into the bowl with your combined dry ingredients.
- Photo 4: Whisk these together using your balloon whisk until you achieve a thick, smooth, paste-like mixture. Ensure there are no dry pockets of flour remaining; scrape down the sides of the bowl as needed.
- Photo 5: Now, pour your cooled brown butter over this mixture. Be absolutely sure to scrape every last bit of those delicious brown specks from the bottom of the saucepan into your batter, as they are packed with concentrated nutty flavor.
- Photo 6: Whisk continuously until the brown butter is completely incorporated into the dry ingredients and egg whites, resulting in a glossy, homogenous, and beautifully smooth batter.
- Photo 7: Gently fold in the majority of your finely chopped dark chocolate chunks using a spatula. The folding motion helps keep the batter light. If desired, reserve a small handful of these chunks to sprinkle over the tops of the financiers before baking for an extra indulgence.
- Fill & Bake:
- Scoop the financier batter into the prepared financier tin, filling each cavity about two-thirds full. If the batter isn’t perfectly flat, gently spread it with the back of a spoon or a small offset spatula. Don’t worry too much about perfect flatness at this stage; they will naturally spread and level out as they bake in the oven.
- Photo 8: This is your chance to add any reserved chocolate chunks by sprinkling them evenly over the top of each financier. This not only adds visual appeal but also provides lovely pockets of melted chocolate.
- Bake for 18 to 20 minutes. The financiers are done when a wooden skewer or small knife inserted into the center comes out clean or with a few moist crumbs attached. The edges should appear set and slightly golden brown, while the center remains beautifully moist and tender. Avoid overbaking, as this can lead to dry financiers.
- Once baked, remove the pan from the oven and let the financiers cool in the pan for about 10 minutes. This crucial cooling period allows them to firm up slightly and contract from the sides of the mold, making them much easier to remove without breaking or damaging their delicate structure.
- After 10 minutes, gently unmold the financiers onto a wire rack to cool completely. Enjoy them warm or at room temperature.
Frequently Asked Questions About Financiers
A Financier is a beloved traditional French tea cake, famous for its distinctive texture and rich flavor profile. At its core, it’s typically made with almond meal and brown butter, known in French as “beurre noisette” (hazelnut butter) due to its nutty aroma. While often enjoyed plain, financiers are incredibly versatile and can be flavored with a variety of ingredients, such as chocolate (as in this recipe), coffee, or fresh fruits. They can also be prepared with other ground nuts like hazelnuts or pistachios for different flavor nuances. They are particularly known for their unique rectangular or oval shape, which is said to resemble a bar of gold bullion. This resemblance is often cited as the origin of their name, linking them to the financial district of Paris where they were popularized by bakers serving the wealthy clientele of the stock exchange. Their compact size and sophisticated flavor made them a perfect treat for busy financiers, hence the enduring name.
Brown butter is a simple yet transformative ingredient that lends a deep, nutty, and slightly caramelized flavor to baked goods. To make it, you’ll need unsalted butter and a small, light-colored saucepan (to easily see the color changes). Place the butter in the saucepan and heat it over low to medium heat. As the butter melts, it will start to foam and bubble. Continue cooking for about 5 to 8 minutes, stirring occasionally. You’ll notice the milk solids separating from the fat and sinking to the bottom of the pan. The butter will gradually turn a golden color, and you’ll start to smell distinct nutty aromas, reminiscent of hazelnuts. Keep a close eye on it: once the milk solids at the bottom turn a rich golden brown (like toasted nuts), immediately remove the pan from the heat. This is the crucial point before it burns. Pour the browned butter, including all the delightful brown specks, into a separate heatproof bowl to cool down before using. This stops the cooking process and prevents it from burning, ensuring you capture that perfect nutty essence.
Absolutely! If you don’t possess a specialized financier mold (which typically has rectangular or oval cavities), you can certainly use a standard muffin tin or even a mini-muffin tin. The key is to adjust your baking time accordingly; smaller cavities will bake faster, while larger ones might need a few extra minutes. Mini loaf pans also make an excellent alternative, offering a similar shape to traditional financiers. Both metal and silicone molds are suitable for financiers. However, for the best results, I personally recommend using metal molds over silicone. Metal molds provide superior heat conduction, which helps to create a more even bake and that desirable slightly crisp exterior that is characteristic of a perfect financier. Just remember to grease and potentially flour any metal molds thoroughly to prevent sticking, as this is essential for easy release and a clean finish.
Making these delicious chocolate financiers gluten-free is quite simple, thanks to the inherent use of almond meal which is naturally gluten-free. The primary modification involves replacing the small amount of all-purpose flour with a high-quality all-purpose gluten-free flour blend. When selecting a blend, look for one that is designed for baking and ideally contains xanthan gum, as this often helps replicate the texture and elasticity typically provided by gluten. While the overall flavor profile of almond and chocolate will remain consistent, you might notice a slight difference in the texture of the final cake, which can vary depending on the specific gluten-free blend used. Always follow the package instructions for your chosen GF flour blend if they suggest specific ratios or additional liquids for substitution. The high almond content in financiers makes them particularly adaptable to gluten-free variations.
Expert Tips for Financier Perfection
Achieving perfectly tender and flavorful financiers is easily within reach with these helpful tips and tricks, ensuring your French chocolate almond cakes turn out impeccably every time.
- Prepare in Advance for Enhanced Flavor: The chocolate financier batter benefits greatly from resting. You can prepare the batter in advance, cover it tightly with plastic wrap directly touching its surface (to prevent a skin from forming), and refrigerate it overnight or for up to 24 hours. This resting period allows the flavors to meld and deepen, particularly the nutty notes of the brown butter and the richness of the chocolate, resulting in an even more delicious and complex cake. Just bring it to room temperature for about 15-20 minutes before baking.
- Troubleshooting Sticking: Even with careful greasing, financiers can sometimes stick to the pan, especially with intricate molds. If you find your cakes are reluctant to release after cooling slightly, gently use a small, blunt knife or an offset spatula to loosen the edges. Run the knife around the perimeter of each cake carefully until it lifts free. Silicone molds often make this step easier due to their flexibility, but a well-greased metal pan with a little coaxing should also work perfectly. For metal molds, a dusting of flour or cocoa powder after greasing significantly helps.
- Elegant Serving Suggestions: French financiers are traditionally served plain, allowing their inherent flavors of almond, brown butter, and chocolate to shine. However, for a more elaborate “petit four” presentation or an extra touch of decadence, consider these beautiful additions:
- Drizzle with a simple chocolate ganache or a light dusting of icing sugar.
- Pipe a delicate dollop of Chocolate Crémeux or a fluffy Whipped Ganache on top of each financier.
- Serve alongside fresh berries like raspberries or strawberries, which provide a lovely contrast in flavor and color. A small scoop of vanilla bean ice cream also pairs wonderfully.
- Clever Use for Leftover Egg Yolks: Since this recipe exclusively uses egg whites, you’ll have leftover egg yolks. Don’t let them go to waste! They are perfect for enriching a variety of other delicious and classic recipes, ensuring nothing is wasted in your kitchen:
- Making a classic Chocolate Pastry Cream (crème pâtissière) for tarts or éclairs.
- Preparing a velvety Diplomat Cream, which is pastry cream lightened with whipped cream.
- Whipping up a batch of luxurious Passion Fruit Ice Cream or other homemade ice creams, where yolks add richness and creaminess.
- Creating a hollandaise sauce or enriching pasta dough.
Storage & Freezing Recommendations for Financiers
For the absolute best taste and texture, Chocolate Financiers are truly delightful when enjoyed fresh, ideally within 24 hours of baking. Their crisp exterior and tender, moist interior are at their peak shortly after cooling, offering the most satisfying bite. You can store them at room temperature in an airtight container for up to 2 days. To maintain their freshness and prevent them from drying out, place a piece of parchment paper between layers if stacking them. It’s generally not recommended to store financiers in the refrigerator, as the cold, dry environment tends to draw moisture out of the delicate crumb, diminishing their signature moistness and making them dense.
If you wish to extend their shelf life, these almond cakes can be frozen for up to a month. While freezing is a convenient option, be aware that it might subtly alter their texture upon thawing, making them slightly softer and less crisp on the outside. To freeze, arrange completely cooled financiers in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer them to an airtight freezer-safe bag or container, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy them, simply take them out of the freezer and let them thaw at room temperature for an hour or two. You can even warm them gently in a low oven (around 150°C/300°F) for a few minutes to revive some of that freshly baked warmth and a hint of crispness.
Discover More French Tea Cakes & Pastries
If you’ve fallen in love with these Chocolate Financiers, you’ll surely appreciate the delicate artistry and delightful flavors of other classic French tea cakes and pastries. Expand your baking repertoire with these wonderful recipes, bringing a taste of France right to your kitchen:
- Mini Chocolate Tarts: Indulge in rich, creamy chocolate ganache encased in a delicate pastry shell – perfect for a bite-sized indulgence.
- Cannelés de Bordeaux: Experience the unique texture of these small French pastries, featuring a caramelized crust and a tender, rum-vanilla custard interior.
- Choux à la Crème: Light, airy, and elegantly filled cream puffs, a timeless classic of French patisserie that’s surprisingly easy to master.
- Mini Lemon Meringue Tarts: A burst of tangy lemon curd topped with sweet, fluffy meringue, all in a delightful miniature form.
- Lemon Curd Tartlets: Zesty and bright, these individual tartlets showcase the vibrant flavor of homemade lemon curd, ideal for a refreshing treat.
- Chouquettes: Simple yet addictive, these French sugar puffs are delicate choux pastry balls sprinkled with pearl sugar, perfect for a light snack.
- French Chocolate Truffles: Dive into the ultimate chocolate experience with these decadent, melt-in-your-mouth chocolate confections, a true gourmet delight.
- Brioche Donuts: Elevate your donut game with these incredibly fluffy, rich, and buttery donuts made from classic brioche dough.
- Chocolate Madeleines: These iconic shell-shaped sponge cakes boast a delicate crumb and a delightful chocolate flavor, a must-try for any French baking enthusiast.
Made this irresistible recipe?
We’d love to hear from you! Let us know if you liked it by leaving a comment below, and don’t forget to tag us on Instagram @a.baking.journey with a photo of your delightful creation! Your feedback inspires us to keep sharing delicious recipes!
Recipe Card
Chocolate Financiers
Servings:
12
Author:
Sylvie
20 minutes
20 minutes
40 minutes
Print Recipe
Prevent your screen from going dark
Ingredients
-
150
gr
Unsalted Butter -
75
gr
Dark Cooking Chocolate,
finely chopped -
125
gr
Almond Meal -
20
gr
Plain / All Purpose Flour -
100
gr
Icing Sugar,
or confectioner’s sugar -
15
gr
Unsweetened Cocoa Powder -
1
pinch
Fine Salt -
5
Egg Whites,
about 150 gr
Instructions
- 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 slightly blubbly (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.
Video
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Notes
- 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.
Nutrition (per serving)
Calories:
233
kcal
|
Carbohydrates:
17
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.4
g
|
Cholesterol:
27
mg
|
Sodium:
26
mg
|
Potassium:
52
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
312
IU
|
Calcium:
28
mg
|
Iron:
1
mg