Chocolate Financiers

by

Drop

POSTED Fri, November 29, 2019

Serves

12

Total Time

50 MINS

Calories

258

So-called due to their traditionally rectangular shape, like gold bars, these soft cakes are now commonly made in muffin pans. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    140 g (about ½ cup)

  • Ground almonds icon
    Ground almonds

    120 g (about ¾ cup)

  • Gluten-free flour icon
    Gluten-free flour

    30 g (about ¼ cup)

  • Cocoa powder icon
    Cocoa powder

    25 g (about ¼ cup)

  • Salt icon
    Salt

    1 dash (about 0.75 g)

  • Powdered sugar icon
    Powdered sugar

    150 g (about 1 ¼ cups)

  • Egg white icon
    Egg white

    3 (about 90 g)

  • Dark chocolate icon
    Dark chocolate

    100 g (about ½ cup)

  • Cacao nibs icon
    Cacao nibs

    as needed

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Add unsalted butter to a clean small glass bowl
  • 3. Melt in microwave and set aside - low heat
  • 4. Add ground almonds, gluten-free flour, cocoa powder, salt and powdered sugar to a clean medium bowl
  • 5. Whisk together until blended
  • 6. Add egg white to a clean large mixing bowl
  • 7. Whisk until stiff peaks form
  • 8. Transfer dry ingredients to batter
  • 9. Fold together until combined
  • 10. Transfer content of small glass bowl to batter
  • 11. Mix gently until just combined
  • 12. Spoon batter into muffin pan
  • 13. Bake until springy to touch - 15 min, 180°C
  • 14. Let cool - 5 min
  • 15. Transfer onto cooling rack
  • 16. Add dark chocolate to a clean small glass bowl
  • 17. Melt in microwave
  • 18. Drizzle muffins with chocolate mixture
  • 19. Sprinkle with cacao nibs

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