Description
Buttery almond-based mini cakes speckled with chocolate and filled with silky dark chocolate ganache. These elegant, rich, and tender bite-sized treats are perfect for any special occasion or indulgent snack.
Ingredients
Units
Scale
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 3 egg whites
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup finely chopped dark chocolate or mini chocolate chips
- 1/2 cup heavy cream
- 100g dark chocolate, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin pan or silicone mold.
- In a bowl, whisk together almond flour, powdered sugar, flour, and salt.
- Add egg whites and whisk until combined. Stir in melted butter until smooth. Fold in chopped chocolate.
- Spoon batter into the molds, filling 3/4 of the way.
- Bake for 12–15 minutes or until lightly golden and a toothpick comes out clean.
- While warm, gently press the center of each cake with a spoon to create a well. Cool completely.
- For ganache: Heat cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
- Spoon or pipe ganache into the wells. Let set at room temperature or chill briefly for firmer ganache.
Notes
- Use a silicone mold for easy release of the financiers.
- Ensure butter is fully cooled before mixing to avoid scrambling the egg whites.
- Ganache can be flavored with a drop of vanilla or a splash of liqueur.
Nutrition
- Serving Size: 1 mini cake
- Calories: 160
- Sugar: 9g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
