Mini Chocolate-Almond Cakes (Financiers)
Source: Chocolate and Zucchini
I wanted to use up some extra egg whites, and this recipe for miniature chocolate-coffee financiers was perfect. They are a bit crispy on the outside, but soft and buttery on the inside. They’re not too sweet and they’ve got the texture of the almonds on the inside. As a side note: the recipe calls for almond powder, which is technically made from grinding blanched almonds (no skins), but I used almond flour from Trader Joe’s that was made with skins and it turned out fine.
Makes about: 24 mini cakes
Prep time: 10 minutes
Bake time: 10-15 minutes
½ cup + 2tbsp sugar
1 ½ cup +2 tbsp almond powder
4 egg whites (or 2 eggs)
4 ½ tbsp butter
2 tbsp flour
3 tbsp unsweetened cocoa
3 tbsp strong coffee (I didn’t have coffee, so I substituted 1 tsp coffee powder+3tbsp water)
miniature muffin pan
1. Preheat oven to 350F.
2. Melt butter and cook until browned and nutty. Yes, it will turn brown. Do this on low heat.
3. Whisk together sugar, almond powder, and flour
4. In a separate bowl, mix together the cocoa and coffee until smooth and combined (you’ll have to mix for a while).
5. Add eggs to the dry mixture of sugar, almonds, and flour and mix until combined.
6. Mix in butter and stir until combine.
7. Finally, stir in the coffee and cocoa mixture.
8. Spoon batter until a lined or well-buttered mini-muffin pan until ¾ full.
9. Bake 10-12 minutes. The top will be a bit crunchy and a knife in the center will come out clean.