Ingredients

Financier Mixture

85g unsalted butter
60g plain (all-purpose) flour
170g icing (powdered) sugar
60g ground almonds
145g egg whites (5), room temperature
1 vanilla pod / 1 tsp vanilla extract
80g dark chocolate chips

Dark Chocolate Ganache

90g dark chocolate, finely chopped
90ml whipping cream (minimum 30% fat)
15g unsalted butter, room temperature

Method

Financiers

Melt the butter in the saucepan on a medium to high heat. Once melted, continue to boil until brown flecks appear at the bottom of the pan (brown butter). Remove from the heat and set aside to cool.

Sift the flour and icing sugar together into a large mixing bowl, add the ground almonds and vanilla extract or the contents of a scraped vanilla pod.

Make a well in the middle of the dry ingredients and add the egg whites. Using a whisk, stir in the centre while gradually incorporating more and more dry ingredients from the sides until the mixture is completely smooth.

Add the browned butter and stir into the mixture. Stir in the chocolate chips.

Grease the metal or silicone mould, this recipe uses a round savarin (donut) mould or an individual bundt mould. Place the financier mixture into a piping bag or use two spoons to fill the moulds 3/4 way up.

Preheat the oven to 180°C/355°F (fan oven) or 200°C/390°F (conventional oven) and bake the financiers until golden brown, roughly 12-15 minutes. Remove from the oven, place on a cooling rack and leave to cool down.

Dark Chocolate Ganache

Finely chop the chocolate and place in a heatproof bowl with the butter. Bring the cream to a simmer and pour over the chocolate and butter. Using a rubber spatula, gently stir the chocolate and cream in a circular motion until a ganache begins to form.

Once smooth and glossy, place into a piping bag and pipe into the centre of each financier.

Once baked, the financiers will keep in an airtight container in the fridge for up to 5 days.