Ingredients
- ½ cup + 1½ tablespoons (120 grams) Granulated sugar
- 2 tablespoons +1 teaspoon (20 grams) All-purpose flour
- ½ cup + ½ teaspoons (60 grams) Almond flour/meal
- ¼ cup (20 grams) Unsweetened alkalized cocoa powder
- ¼ cup + 2½ tablespoons (100 grams) Egg whites
- ½ cup (100 grams) Brown Butter (page 380), still hot
- 0.7 ounce (20 grams) 70% chocolate, chopped
- 0.4 ounce (10 grams) 100% unsweetened chocolate, chopped
How to Make It
- Preheat the oven to 425°F (standard). Spray 16 mini muffin cups with nonstick spray.
- Place the sugar in a large bowl and whisk to break up any lumps. Add the all-purpose flour. Sift in the almond flour; break up any lumps of almond flour remaining in the sieve and add them to the bowl. Sift in the cocoa powder and whisk to combine.
- Make a well in the center of the dry ingredients. Pour in the egg whites and whisk them, gradually incorporating the dry mixture, until all the ingredients are well combined. Scrape down the sides and bottom of the bowl and whisk again. Place the brown butter and the chocolates in a small saucepan over medium heat, stirring to melt the chocolate and heat the butter. When the mixture is very hot, just below a simmer, whisk it into the flour mixture.
- Immediately transfer the batter to the pastry bag. Pipe the batter into the muffin cups, stopping just short of the rim (25 grams/ 1½ tablespoons each).
- Place the pans in the oven, lower the oven temperature to 350°F, and bake for 12 minutes, or until a skewer inserted in the center comes out clean. Immediately unmold the financiers and cool on a cooling rack.
- The financiers are best the day they are baked, but they can be stored in a covered container for 1 day.
