Monday, March 5, 2012
Honestly? I was expecting to see a deeper, darker colour ... especially when these Financiers were baked using Valrhona cocoa. Obviously I messed up somewhere - I just don't know where! Sure, I was a little disappointed, but it just means I have got to bake these again, don't I? And that ain't such a bad thing. At all. :)
While making them, one thing came to mind - and that was the realisation that I did not eat a single Financier when I was in France. The horror!!! Ah, maybe next time, in the near future. :) *fingers crossed*
I first saw these Financiers on Sherie's blog - and hers looked so dark and rich - and they came to mind when I had leftover egg whites (yes, these cakes use only whites). I definitely have no regrets baking them, despite getting the "wrong" colour, because they were surprisingly moist. Tastewise, I think it would be most apt to describe it as the "nice (girl) version" of this naughty Flourless and Almond Chocolate Cake (which has 5 whole eggs).
SO. 'Fess up - do you prefer "naughty" or "nice" when it comes to desserts? ;)
Macarons have feet, Madeleines have humps, and Financiers have flat tops. That's French desserts for you. :)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 6 large egg whites, room temperature
- 3/4 cup sugar
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 cup finely ground blanched almonds (about 4 ounces)
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1. Preheat oven to 350°F. Butter two 8-inch round cake pans* with 1 1/2-inch-high sides. Line bottoms with parchment or waxed paper round. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.
* I used my Wilton mini-loaf pans.
2. Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl to blend. Add sugar; whisk to blend. Whisk in corn syrup and vanilla. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate. Divide batter between prepared pans, smoothing tops.
3. Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely. Dust with icing sugar, if desired.