Dessert

Chocolate Financiers Recipe

ByMatteo Rossi January 3, 2026January 3, 2026

Introduction

Chocolate financiers are delicate, buttery almond cakes with a rich chocolate twist. These small, elegant treats are perfect for teatime or a sophisticated dessert. Easy to make and irresistibly moist, they are sure to impress.

A close-up image of a dark brown chocolate cupcake with a moist texture, cut to show its rich inside. On top of the cupcake is a layer of powdered sugar dusted evenly, with a few thin, pale almond slices arranged in the center. In the blurred background, another cupcake topped with a red raspberry is visible. The cupcakes sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon unsalted butter (to grease the molds or mini cups)
⅔ cup heavy cream
5 ounces semisweet chocolate (chopped)
½ cup powdered sugar
⅓ cup almond flour or finely ground almonds
4 ½ tablespoons all-purpose flour
⅛ teaspoon baking powder
pinch salt
3 egg whites (at room temperature)
4 ½ tablespoons unsalted butter

Instructions

Step 1: Preheat oven to 350ºF (180°C). Butter 9 regular financier molds or about 18 mini muffin pans with 1 tablespoon unsalted butter.
Step 2: Place chopped semisweet chocolate in a bowl. Heat heavy cream in a small saucepan over medium heat until boiling. Pour the cream over the chocolate, let stand for 1 minute, then whisk until smooth.
Step 3: In a large bowl, whisk together powdered sugar, almond flour, all-purpose flour, baking powder, and salt.
Step 4: Whisk egg whites in a clean bowl just until foamy. Pour egg whites over the dry ingredients and gently fold with a spatula until combined.
Step 5: Melt the unsalted butter and stir it into the dry mixture. Then, add this mixture to the chocolate ganache, folding gently to incorporate without overmixing.
Step 6: Spoon or pour the batter into the prepared molds, filling each about ¾ full. Bake for 13 to 15 minutes until tops are dry and a toothpick inserted in the center comes out clean. Avoid overbaking.
Step 7: Let the financiers cool on a wire rack before carefully unmolding.

Tips & Variations

Use melted browned butter instead of regular melted butter for a nuttier flavor.
Replace semisweet chocolate with dark or milk chocolate to adjust sweetness.
For extra texture, fold in finely chopped toasted almonds before baking.

Storage

Store financiers in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. Reheat gently in a low oven for a few minutes to refresh their texture.

How to Serve

The image shows a close-up of a square-shaped chocolate cake piece with a moist, dark brown texture, topped with a light dusting of powdered sugar and three thin, white almond slices arranged in a small cluster on top. In the background, there are blurred chocolate cakes, one topped with a bright red raspberry. The cakes are placed on a white marbled surface. The photo captures the rich texture and softness of the cake with a shallow depth of field, highlighting the main piece. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg yolks instead of egg whites?

Financiers traditionally rely on egg whites to achieve their light, airy texture. Using egg yolks will change the texture and is not recommended for this recipe.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the blend contains a binder like xanthan gum for best results.