Financier is a typical French cake, very moist thanks to the butter it contains. The secret of its special taste comes from the browned butter, i.e. a butter that was melted and cooked. This process develops nutty flavors that’s why it’s called “beurre noisette” in French, meaning “hazelnut butter”.
In this version of financier poundcake, I used chocolate (chopped and ganache), which makes it the perfect comfort cake!
This cake is made of:
- a financier batter with chocolate chunks
- a soft chocolate ganache
- a thin crunchy frosting
Chocolate financier batter
You can prepare the batter in advance and freeze it for a few weeks. It can as well be frozen once cooked, but for a few days only, otherwise the taste will be affected. You can just brown the butter in advance and store it in the fridge, and melt it when needed.
- Nylon mesh strainer
- Stand mixer with flat beater
- Loaf pan (approx. 16cmx8cmx6cm)
- Basting brush
- Cooling rack
- 60 g Butter
- 12 g Acacia honey
- 110 g Icing sugar
- 30 g Flour Type 55
- 5 g Cocoa powder
- 1.2 g Baking powder Use precision scale if possible
- 1 g Salt
- 30 g Whole almond powder With skin
- 35 g Chopped chocolate Guanaja of Valrhona
- 155 g Egg whites
- Grease the loaf pan with little melted butter (use the brush). Place it in the fridge for 10 minutes. Flour the pan and remove the excess flour.
- Brown the butter: place it in the saucepan on medium heat and cook it until it starts forming bubbles and then when the color turns to caramel and it stops "singing" transfer it into a bowl to stop the cooking process and strain it using an extra thin nylon mesh strainer.
- Add the honey to the brown butter.
- Preheat the oven at 160°C.
- Chop the chocolate (pistoles) into medium size chunks using a sharp knife.
- Sift TOGETHER flour, icing sugar, cocoa powder, baking powder and salt.
- Place them with the almond powder in the bowl of the stand mixer equipped with the flat beater.
- Add the butter and honey warm mixture to the dry ingredients and mix using the flat beater.
- Add the egg whites and the chocolate chunks and mix.
- Pour in the loaf pan and bake for 45 minutes (check the doneness with a toothpick it has to come out clean).
- Unmold the cake and let it cool down on a cooling rack.
Chocolate soft ganache
This ganache can be prepared 2 to 3 days in advance, as long as you take the time to emulsify it, and cover it properly with a cling wrap directly to the surface. Whenever needed, you just take it out of the refrigerator and let it soften at room temperature for around 15 minutes (to spread it easily).
- Stainless steel mixing bowl
- Silicone spatula
- Hand blender
- Cling wrap
- 35 g Dark chocolate 70% Guanaja of Valrhona
- 65 g Whipping cream 35% milk fat
- 10 g Glucose syrup
- 5 g Acacia honey
- Melt the chocolate pistoles using a double boiler (or Bain-Marie) or microwave (not recommeded).
- Boil the cream together with the glucose syrup and honey.
- Add the hot mixture gradually to the melted chocolate (in 3 or 4 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
- Blend the ganache for 10 seconds using the hand blender to finish the emulsion.
- Cover with cling wrap and let it set in the refrigirator overnight or at least for 4 hours.
This frosting can be prepared in advance and stored in a clean jar for up to 2 weeks at room temperature, or even placed in the freezer (not ideal for the chocolate, but I do it sometimes if I have any leftovers).
- Stainless steel mixing bowl
- Hand blender
- 130 g Dark chocolate 70% Guanaja of Valrhona
- 10 g Cocoa butter
- 20 g Grapeseed oil
- Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
- Add the cocoa butter and grapessed oil and blend. If you don't have cocoa butter, you can just replace it with grapeseed oil.
- Use at 37°C.
Take the ganache out of the fridge and let it soften at room temperature for about 15 minutes.
Cover the cake once fully cool with around 80g of soft ganache using an angled spatula. Place it in the freezer for about 30 minutes.
Place the cake on the cooling rack placed itself on a baking tray. Pour the warm frosting (around 37°C) on it. Tap the cooling rack gently to allow the frosting to flow and keep only a thin layer. Remove any excess frosting from the sides of the cake with the spatula.
Place the cake in the fridge for 10 minutes to let the frosting set.