Learn how to make chocolate financiers with this straightforward recipe. These small almond cakes combine brown butter, ground almonds, cocoa powder, and whipped egg whites for a tender interior, crisp edges, and a rich, nutty chocolate flavour perfect for tea time or dessert.
Financiers are traditionally simple cakes made from a short list of pantry ingredients. The signature elements—brown butter and ground almonds—deliver a toasty, nutty depth while the whipped egg whites lighten the batter so the finished cakes are tender and slightly springy.
What You Need to Make These
This recipe uses common baking staples. Gather them before you start to make the process quick and easy.
- Butter – unsalted is preferred so you can control seasoning; you’ll brown it for extra flavor.
- Sugar – granulated works well; powdered (icing) sugar is a traditional alternative.
- Flour – a small amount of all-purpose flour helps structure the cakes.
- Ground almonds – also called almond flour; they give financiers their characteristic texture and aroma.
- Cocoa powder – Dutch-processed offers a rounded chocolate flavour, but natural cocoa will work in a pinch.
- Egg whites – they are whisked to a froth to lighten the batter; weigh or measure to match the recipe amount.
- Salt – balances the sweetness; adjust if you use table salt instead of kosher salt.
- Cacao nibs (optional) – for garnish and a pleasant nibble of chocolate crunch.
See the recipe card below for exact quantities and baking details.
Substitutions
Financiers are a flexible base. If you need to adapt the recipe, consider these tested swaps:
- Sugar: Swap in icing sugar for a slightly different texture, or use part brown sugar for a deeper caramel note.
- Nut-free: Use ground sunflower seeds in place of almonds to make a nut-free version with a similar mouthfeel.
- Gluten-free: Substitute alternative flours like chestnut, millet, or white rice flour; results vary so test adjustments for texture.
- Cocoa: Natural cocoa is acceptable but expect slight differences in colour and flavour compared with Dutch-processed.
Variations
Treat this chocolate financier base as a canvas for flavour. A few ideas:
- Coconut: Replace some or all of the ground almonds with finely ground desiccated coconut for a tropical twist.
- Orange: Add a teaspoon of orange zest to the batter for a bright citrus lift.
- Chocolate dip: After cooling, dip the edges or one side in melted dark or white chocolate.
- Mix-ins: Fold in a handful of mini chocolate chips or chopped chocolate for extra pockets of melted chocolate.
- Fruit garnish: Press a fresh raspberry or a few chopped almonds into each mould before baking.
Instructions to make Chocolate Financiers
This recipe follows a simple two-bowl method: dry ingredients together in one bowl, whipped egg whites in another, then combine and finish with brown butter.
Step 1: Melt the butter in a small saucepan and continue to cook until the milk solids turn golden-brown and the aroma is nutty. Remove from heat and let cool until warm.
Step 2: In a bowl, whisk together ground almonds, sugar, flour, and cocoa until even and lump-free.
Step 3: In a separate bowl, whisk the egg whites with a pinch of salt until very frothy and foamy.
Step 4: Pour the whipped whites over the dry mix and whisk vigorously to combine. The batter will be thick.
Step 5: Whisk the cooled brown butter into the batter until fully incorporated and glossy.
Step 6: Cover and chill the batter for at least 1 hour; chilling helps the flavors develop and the batter firm up for even portioning.
Step 7: Preheat the oven to 350 °F (175 °C). Butter a mini muffin or financier pan and divide the batter evenly among the wells.
Step 8: Smooth the tops if desired and garnish with cacao nibs, a chocolate chip, or a raspberry. Bake until centres are set, about 16 minutes. Cool briefly, then remove from the pan.
Top Tip
Whisking the egg whites with a small pinch of salt helps break down proteins and makes it easier to build a stable, frothy foam by hand. This improves the texture without needing a mixer.
Storage
Store financiers in an airtight container at room temperature for up to three days. For longer storage, freeze cooled cakes in a freezer bag for up to two months; they thaw quickly at room temperature in about 30 minutes.
Serving Suggestions
Serve financiers with tea or coffee as a small sweet treat. They also work well plated with a dollop of whipped cream, a spoonful of fruit compote, or a dusting of cocoa or powdered sugar.
Financiers Recipe FAQs
Both are small French cakes, but financiers are made with brown butter, ground almonds, and egg whites and have a denser, nutty crumb. Madeleines use whole eggs, no nuts, are often flavoured with citrus, and rely on a small chemical leavening agent for their light, shell-shaped profile.
Use a well-buttered pan, or bake in silicone moulds to reduce sticking. If using a metal pan, butter the wells thoroughly and dust lightly with flour or cocoa powder, tapping out the excess.
Other Financiers Recipes To Try
If you enjoy this chocolate version, you might like variations such as raspberry financiers, cranberry chestnut (gluten-free) financiers, coconut financiers with fruit, or pistachio financiers—each offering a different nutty or fruity profile.
Recipe
Chocolate Financiers
Author: Janice Lawandi
Prep time: 20 mins • Cook time: 16 mins • Chill time: 1 hr • Total: 1 hr 36 mins
Servings: 24 mini cakes • Calories: ~92 kcal each (approx.)
Equipment
- Small saucepan (for browning butter)
- Mixing bowls
- Whisk
- Mini muffin or financier pan
- Scoop or spoon for portioning
Ingredients
- 115 g unsalted butter
- 90 g ground almonds (almond flour)
- 150 g granulated sugar
- 42 g all-purpose flour
- 32 g cocoa powder
- 115 g large egg whites
- 2.5 mL fine kosher salt (adjust if using table salt)
- Cacao nibs or mini chocolate chips, for garnish (optional)
Instructions
- Melt the butter in a small saucepan and cook until the milk solids turn golden-brown and smell nutty. Transfer to a small bowl and let cool to warm.
- Whisk together ground almonds, sugar, flour, and cocoa powder until evenly combined.
- In a separate bowl, whisk the egg whites and salt until very frothy and foamy.
- Pour the frothy egg whites over the dry mix and whisk until incorporated. Add the cooled brown butter and whisk until the batter is glossy and thick.
- Cover and chill the batter for at least 1 hour.
- Preheat oven to 350 °F (175 °C). Butter a 24-well mini muffin pan. Divide the chilled batter among the wells and garnish as desired.
- Bake about 16 minutes, or until centres are set. Cool slightly, then unmold and finish cooling on a rack.
Notes
- Adjust salt if using table salt—use roughly half the amount called for by volume compared with some kosher salts.
- Substitute ground sunflower seeds for a nut-free version, or test alternative flours for gluten-free adaptations; results will vary.
- Natural cocoa can replace Dutch-processed cocoa, though colour and flavour may be different.
Nutrition (approx. per mini cake)
Calories: 92 kcal • Carbohydrates: 9 g • Protein: 2 g • Fat: 6 g