Just when i have some spare time to blog today, the internet decided to get all wonky!
Computer restarted once, modem restarted more than three times but nothing is working. *turns and stares at the modem* Grreattt! The indicator is not even blinking anymore.
<<30 minutes later>>
Managed to upload all 3 photos. :)
I baked this sometime back in August, as a thank you gift, to someone nice who lent me his 35mm Nikkor lens for my recent trip to Korea. If you are reading this, THANK YOU and of course, to your lovely wife too!
I had quite a bit of egg whites left in the fridge then + i’ve got some yummy baking chocolate from sweet LadyJ who lugged it all the way from Switzerland for me!
Initially, i wanted to whip up a batch of macarons, but in the end, i decided against it because i had only an hour to spare before i rushed out to deliver the goodie. Yup, the receiver received this when it was still warm. Best time to dig in with a scoop of ice cream eh? Heh. Instead of baking the financier in their original gold bar shape, i thought for this one time, using a cake pan would be more appropriate, especially as a gift.
Double Chocolate Financier
169g unsalted butter
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
6 large egg whites (228g), room temperature
3/4 cup sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 cup finely ground blanched almonds
4 ounces bittersweet chocolate, finely chopped
1. Preheat oven to 350°F. Butter a 7-inch square cake pans. Line bottoms with parchment or waxed paper round. Melt butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.
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.
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.
Recipe source : Epicurious.
I love this financier whole heartedly.
Rich, chocolate & more chocolates, zero egg yolks, almost flourless and very nutty… man, this was good. And oh, no mixer required too! How cool is that??
So if you are stuck with more than 6 egg whites, do consider baking this. I bet this will be something you will churn out more than once, really. ;)