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Chocolate Chip Financiers with Ganache Center

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Delicate almond-based mini cakes speckled with finely chopped dark chocolate and crowned with a glossy ganache pool—these elegant French-style financiers are crisp on the edges and soft within, making each bite rich yet refined.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1/2 cup almond flour
  • 1/3 cup all-purpose flour
  • 4 egg whites
  • 1/2 tsp vanilla extract
  • 1/3 cup mini chocolate chips or finely chopped dark chocolate
  • 3 oz dark chocolate, finely chopped (for ganache)
  • 1/4 cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter a mini tart or financier mold.
  2. In a small saucepan, melt butter over medium heat until it turns golden brown and smells nutty. Let cool slightly.
  3. In a bowl, whisk together powdered sugar, almond flour, and all-purpose flour. Add egg whites and vanilla extract; mix until smooth.
  4. Stir in the browned butter until fully incorporated, then fold in chopped chocolate.
  5. Spoon batter into molds, filling about 3/4 full. Bake for 12–15 minutes until golden on the edges and springy to touch.
  6. Cool in pan, then unmold.
  7. For ganache, heat cream until just simmering, then pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
  8. Spoon ganache into the center of each cooled financier. Let set slightly before serving.

Notes

  • Ensure that the butter is browned properly to enhance the nutty flavor of the financiers.
  • Use mini tart or financier molds for the best shape and texture.
  • If you don’t have mini chocolate chips, finely chopped dark chocolate works just as well.
  • Let the ganache set slightly before serving to prevent it from being too runny.

Nutrition

Keywords: financiers, chocolate chip, ganache, almond cake, French dessert

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