The Daily Telegraph - Saturday - Saturday
BROWN BUTTER AND CHOCOLATE CHIP FINANCIERS
Makes 12 INGREDIENTS
120g unsalted butter, plus extra for greasing
1 tsp instant coffee
50ml boiling water
150g icing sugar
70g ground almonds
75g plain flour, plus extra for dusting
1 tsp baking powder A pinch of sea salt flakes, well crushed
200g egg whites, from 6-7 medium eggs
80g mini dark chocolate chips or chocolate, chopped
50g flaked almonds
METHOD
h
Melt the butter in a saucepan and heat really gently, swirling regularly, until it turns a deep brown colour and smells nutty. This process should take around 10-15 minutes. Set aside and let the brown butter cool until it’s no longer hot to touch. h Make the coffee with the measured boiling water, then allow it to cool until just warm. At this point, you can sieve the butter into a bowl to get rid of the bits, or you can just leave them in – I like to do that sometimes.
Sift all the dry ingredients into a bowl and then stir to combine evenly. Add the coffee, egg whites and brown butter.
Stir evenly and gently with a spatula until combined. Add the chocolate chips, scrape down the sides of the bowl and place the bowl of batter in the refrigerator for one hour.
Meanwhile, generously butter 12 round silicone moulds or a muffin tin and dust with flour. h Preheat the oven to 180C/160C fan/Gas 4.
Take the batter out of the fridge and give it a stir. Divide the batter into each of the silicone moulds or buttered muffin tray holes, then sprinkle a generous amount of flaked almonds on top of each one.
Bake for 18-22 minutes or until, when a skewer is inserted, it comes out clean, then remove from the oven and take out of the moulds.
Enjoy warm with a splash of cold cream or cool with tea for the next day. These keep in an airtight container for up to three days.