Financiers are little sponge-like cakes usually baked in rectangular shapes, like a bars of gold. The predominate ingredients are ground almonds and browned butter. YUM! The only thing better than a financier may be financier batter. For the free choice this week, I’m doing two financiers. the basic one and a chocolate version with caramelized cocoa nibs. Yes, I brought cocoa nibs to Poland with me.
The Gold Ingots are the same batter that we used recently for the Plum Round Ingots. The almonds are roasted before processing, mixed with the browned butter, the taste is toasty, but even though I weighed the egg whites the cakes were a little eggier than I would have liked.
|caramelized cocoa nibs|
The chocolate version was an interesting change. The first step is to caramelize cocoa nibs by cooking them with a little sugar and then a little butter glaze. They’re really tasty prepared this way. I can see popping a few to take care of a chocolate craving. I imagine they would also be a nice crunchy topping on ice cream. The nibs go in the batter and a few piece are sprinkled on top. The cocoa added in this recipe seemed to take care of my issue with the eggs. This may be my favorite financier.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted to join in.