Chocolate Hazelnut Raspberry Jam Financiers
Finanicers are traditionally made with almond flour and brown butter, but this recipes changes it up by replacing the almond with fragrant toasted hazelnuts. With the addition of cocoa powder and raspberry jam, these have turned into extra-decadent little treats!
- Yield: Makes 10 3-by-2-inch rectangular cakes or 18–20 mini-muffin-sized cakes
¾ cup unsalted butter
⅓ cup + 1 tbsp hazelnuts, toasted and finely ground
⅓ cup + 1 tbsp cake flour, sifted
2 tbsp Dutch-processed cocoa powder, preferably Valrhona
1 tsp salt
5 large egg whites (⅔ cup), room temperature
½ cup granulated sugar
2 tbsp honey (a dark honey will stand up well to
the nutty brown butter)
2 tbsp crushed hazelnuts
¼ cup good-quality raspberry jam
To make the brown butter, place butter in a saucepan over medium heat and swirl pan every minute or so; the butter will foam and separate. The key is to cook it until it becomes deep brown; it will be very aromatic. This process should take 8 to 9 minutes. Keep an eye on it; butter can burn easily. Set butter aside. (You should use it while in its liquid state or lukewarm. Some recipes suggest straining out the brown milk solids after you brown your butter, but I find they give these cakes a deeper flavour.)
In a medium bowl, combine ground hazelnuts, cake flour, cocoa powder and salt. In another bowl, whisk together egg whites and sugar until frothy (about 1 to 2 minutes). Whisk in flour mixture, mixing only until batter comes together.
Add liquid brown butter and honey and fold in with a spatula. Transfer batter to a container; cover and chill for at least 2 hours or overnight.
When you are ready to fill the moulds, preheat oven to 450°F. Grease financier tins generously with softened butter, dust with flour and tap out the excess. Fill tins with batter until level; you can use an offset spatula to level off the tins. If you don’t have rectangular moulds, a mini-muffin pan works just as well. Grease and fill the cups the same way and decrease the baking time by 1 to 2 minutes.
Place filled tins on a baking sheet. Fill a piping bag with raspberry jam, cut a small opening (about ¼ inch), and have crushed hazelnuts close by. Bake financiers for 7 to 8 minutes (the cakes should still be soft and runny in the centres). Carefully take out cakes and pipe a line (if using rectangular moulds) or a dollop (if using mini-muffin pans) of jam onto the centre of each cake. Sprinkle hazelnuts on top. Return baking sheets to oven and bake for 3 to 5 more minutes, until centres rise.
While financiers are slightly warm, carefully unmould them and cool on a rack. Dust with powdered sugar before serving. They are best eaten the day they are baked.