Chocolate Financiers
Published February 11, 2006
- Total Time
- About 45 minutes
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Ingredients
Vegetable oil
9 tablespoons unsalted butter
1 ⅛ ounces bittersweet chocolate, finely chopped
1 vanilla bean
1 cup confectioners' sugar
¼ cup plus 2 teaspoons flour
⅓ cup plus 1 tablespoon finely ground almonds
1 tablespoon plus ½ teaspoon finely ground pistachios
4 egg whites
Nutritional analysis per serving
13 grams carbs; 20 milligrams cholesterol; 149 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 1 gram fiber; 14 milligrams sodium; 2 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Grease a financier mold (tops of mold should measure approximately 1 ⅞ by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet. If you use individual molds, you'll need 14.
- Step 2
Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm. Melt the chocolate in a double boiler over low heat and keep warm. Split the vanilla bean in half lengthwise and scrape out the seeds. Set both the pod and seeds aside.
- Step 3
In a large bowl, sift together the sugar and flour. Add the almonds and pistachios and mix with a wooden spoon. Add the egg whites, vanilla pod and seeds and stir vigorously. Strain a quarter of the warm butter over the mixture and stir to combine. Strain in the remaining butter and mix well; then stir in the melted chocolate.
- Step 4
Let the batter cool to room temperature. Remove the vanilla pod. (The batter will hold in the refrigerator for up to 3 days.)
- Step 5
Pour the batter almost to the top of the molds. Bake for 12 to 13 minutes; rotate the pan after 6 minutes. Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.
Private Notes