DARK CHOCOLATE FINANCIERS, CITRUS STREUSEL, AND CANDIED ORANGES

INSTRUCTIONS

• In a mixing bowl, combine the ground almonds, sugar, cornstarch, and VALRHONA COCOA POWDER.
• Stir in the egg whites and cream. Set aside.
• Chop the Valrhona Baking Dark Chocolate and melt it slowly in a bain-marie or in a microwave in 30 seconds intervals until melted (see our "How to temper" tips)
• 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.

• 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 them in the mixing bowl.
• Knead the ingredients through your fingers until the dough becomes crumbly and lumpy.
• Spread out the streusel on a tray lined with parchment paper or a silicone mat.
• Bake at 300-320°F (148-160ºC) (th. 5/6) for about 10 minutes until a nice golden brown color is achieved.

Assembly & Finishing:

• Garnish the molds with the financier batter and sprinkle with candied orange peel cubes and baked streusel.
• Bake at 350°F (176ºC) for about 15 to 20 minutes. Allow cooling before removing from the molds.

• Silicon molds don't usually need to be buttered; however, if the cakes get stuck in the molds, allow the molds to cool, and then remove them. Or set them aside in the freezer until they harden.