I learnt how to make traditional financiers in Paris in 2008 and bought the moulds for them straight after the class. Here’s my version of a somewhat less traditional chocolate financier. They’re great to whip up for a sweet treat in the afternoon and are a sure crowd pleaser. If you have kids of any age, they will be happy for hours.
- 190g ground almonds
- 150g icing sugar
- 1 tbsp cornflour
- 1 1/2 tbsp cocoa powder
- 9 egg whites
- 75ml whipping cream
- 50g dark chocolate
