CHOCOLATE FINANCIERS

Chocolate Financiers image

Provided by Christine Muhlke

Categories dessert

Time 45m

Yield Makes 14 financiers

Number Of Ingredients 9

Ingredients

Vegetable oil
9 tablespoons unsalted butter
1 1/8 ounces bittersweet chocolate, finely chopped
1 vanilla bean
1 cup confectioners' sugar
1/4 cup plus 2 teaspoons flour
1/3 cup plus 1 tablespoon finely ground almonds
1 tablespoon plus 1/2 teaspoon finely ground pistachios
4 egg whites

Steps:

Preheat the oven to 400 degrees. Grease a financier mold (tops of mold should measure approximately 1 7/8 by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet. If you use individual molds, you'll need 14.
Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm. Melt the chocolate in a double boiler over low heat and keep warm. Split the vanilla bean in half lengthwise and scrape out the seeds. Set both the pod and seeds aside.
In a large bowl, sift together the sugar and flour. Add the almonds and pistachios and mix with a wooden spoon. Add the egg whites, vanilla pod and seeds and stir vigorously. Strain a quarter of the warm butter over the mixture and stir to combine. Strain in the remaining butter and mix well; then stir in the melted chocolate.
Let the batter cool to room temperature. Remove the vanilla pod. (The batter will hold in the refrigerator for up to 3 days.)
Pour the batter almost to the top of the molds. Bake for 12 to 13 minutes; rotate the pan after 6 minutes. Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 10 grams, TransFat 0 grams