French Friday with Dorie
This week's recipe is for a little french cake which derives it's name from French gold ingots. Traditionally these cakes are baked in a financier pan which consists of little rectangles, but since I don't have one of those pans (haven't been lucky enough to score one at a thrift store yet) I used a mini-muffin tin instead. Dorie suggests making berry financiers which sound delicious, but since I have made a few berry cakes recently and since I was craving chocolate, I opted to make chocolate financiers instead.
Dorie tells us that the recipe comes from Jean-Paul Hévin, a most admired Paris chocolatier. It is a simple enough recipe to make. You bring heavy cream to a boil and pour over bittersweet chocolate to make a smooth ganache. Add some whipped egg whites and some brown butter to sifted confectioner's sugar, almond flour, a little bit of all-purpose flour, some baking powder and a pinch of salt. Add the egg white mixture to the ganache and gently mix together and pour into the mini-muffin tin. My little financiers were done at 11 minutes in a 350 degree oven.
These are very moist and rich chocolaty cakes - kind of like decadent brownie bites. Check out French Fridays with Dorie to see the different kinds of financiers that were made this week.