An Original recipe from
Cooking With Chocolate Recipe Book
Dark Chocolate Financiers
2 Cups Ground almonds
1 1/4 Cups icing sugar
9 Eggs White
5 tbsp Full fat liquid cream
Citrus Almond Streusel
3 1/2 tbsp Raw cane sugar
1/2 Cup Ground Almonds
1/3 Cup Flour
1 tbsp Butter
1/2 Orange zests
1/2 Lemon zests
8.47oz Candied orange peel cubes
Tray on individual moulds
Baking tray or silicon mat.
Recipe makes 6 to 8 servings
Preparation time: 30 minutes
Financier baking time: 15 minutes
Streusel baking time: 10 minutes
Chilling time: 2 to 3 hours
Make the Dark Chocolate Financier as follows:
- In a mixing bowl, combine the ground almonds, icing sugar, cornstarch, and cocoa powder.
- Stir in the egg whites and cream. Set aside.
- Chop the chocolate and melt it slowly in a bain-marie or in a microwave in 30 seconds intervals until melted.
- Pour a bit of the sponge batter into the melted hot chocolate, vigorously whisking the mixture. Then carefully fold in the remaining financier batter.
- Set aside in the refrigerator for 2 to 3 hours.
Make the Citrus Streusel as follows:
- In a mixing bowl, combine the brown sugar, ground almonds, flour, and the finely chopped lemon and orange zest.
- Cut the cold butter into small cubes and put in the mixing bowl.
- Knead the ingredients trough your fingers until the dough becomes crumbly and lumpy.
- Spread out the streusel on a tray lined with baking paper, or a silicon mat.
- Bake at 302/320°F (th. 5/6) for about 10 minutes until a nice golden brown color is achieved.
Assembly of the recipe:
- Garnish the moulds with the financier batter and sprinkle with candied orange peel cubes and baked streusel.
- Bake at 347°F (th. 6) for about 15 to 20 minutes.
- Allow to cool before removing from the moulds.
Pastry Chef's Tip:
- In order to keep the streusel and orange peel stable on the surface, first bake the financier cakes plain for 4 minutes and then sprinkle the streusel and orange peel on top.
- Finish baking for another 10 minutes.
Good to know:
- Silicon moulds don't usually need to be buttered; however, if the cakes get stuck in the moulds, allow the moulds to cool, and then remove them. Or set them aside in the freezer until they harden.