Choco­late Hazel­nut Rasp­berry Jam Fi­nanciers

Makes 10 3- by-2- inch rec­tan­gu­lar cakes or 18–20 Mini- Muf­fin- sized cakes

Western Living - - FOOD -

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!


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 Pow­dered sugar

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.

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