It's New Years Eve and a special dessert is in order for my hubby and me...Chocolate Financiers. We spend New Years Eve at home avoiding the hustle and crowds much preferring a candle light dinner of crab legs and wine while listening to Chris Botti and snuggling by the fire. We don't always make it to the midnight cheer, in fact we often wake-up around 2 am realizing we missed the dropping ball. But it never really matters, as long as we're together to bring in the New Year.
I first heard of these delicious little gems while looking for flourless chocolate desserts. Gluten Free Girl wrote about attending a cooking class given by David Lebovitz who spent 13 years at Chez Panisse as a pastry chef and made these during the class. My version strays from the traditional bite-sized cakes made in mini muffin tins or special Financier molds. Fearing my temptation to pop a few of the 15 chocolate almond pillows all day long, I decided to make them into 6 ramekin sized desserts instead.
Also non-traditional is the whipped cream and strawberry, and it's certainly not needed. Deb from Smitten Kitchen wrote about these Chocolate Financiers too and she shows the traditional method...beautifully I might add. One of the best features of these chocolate financiers is the ease of making them! They're incredible easy and require very few ingredients. So whether you make 6 ramekin sized or 15 mini-muffin sized Chocolate Financiers, you'll go back to this dessert often.
Gluten-Free Chocolate Financiers
by David Lebovitz and Gluten Free Girl
Makes 15 one-inch cookies
6 tablespoons unsalted butter
1 cup almond flour
4 tablespoons Dutch-process unsweetened cocoa powder
1/8 teaspoon salt
3/4 cup powdered sugar
1/3 cup egg whites (approx. two large)
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
Preheat the oven to 400°F. Lightly grease and flour financier molds or mini-muffin tins. Or, in my case, spray 6 ramekins with non-stick spray...be sure to coat sides and bottom or they'll be hard to remove.
Melt the butter in a small saucepan and set it aside until it reaches room temperature.
Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites and almond and vanilla extract into the almond mixture, then gradually stir in the melted butter until incorporated and smooth. Spoon the batter into the molds, filling them three-quarters full.
Bake the financiers for 10 to 15 minutes, until the cookies are slightly puffed and springy to the touch (15-16 minutes if using 6 ramekins). Remove them from the oven and let cool completely before removing the financiers from the molds.
Once cooled, financiers can be kept in an airtight container at room temperature for up to one week.