i had to scramble to put together something sweet for cocktails later. chocolate financiers seemed like a perfect dessert with raspberries, whipped cream and a nice chilled cava. the best thing is that financiers are mostly gluten free, anyway. they require only about a tablespoon of flour for structure, i used Cup4Cup but sweet rice flour or most any rice flour based blend will work and the batter is very forgiving, so long as you chill it thoroughly before baking. the french call this “le choc thermique”.

in gluten free baking, it allows the flours to fully absorb the liquid and gives a nicer less grainy texture. i’m afraid that, i’m going to eat all the financiers before my guests arrive.

Chocolate Financiers:

Adapted from David Lebovitz

Ingredients

6 tablespoons (90g) unsalted butter, plus more for greasing the pan
1 cup (90g) almond flour (or grind 90g sliced almonds with the other dry ingredients) (go strictly by weight for this ingredient)
3 tablespoons (25g) cocoa powder (I used Valrhona)
1 tablespoon (10g)  Cup4Cup gluten free flour blend (may substitute sweet rice flour)
1/8 teaspoon kosher salt
¾ cup (90g) confectioners’ sugar
1/3 cup (~3) large egg whites at room temperature
¼ teaspoon almond extract

Method
Preheat the oven to 425°F. Melt the butter in small saucepan or the microwave and set aside.

Whisk together almond flour with the cocoa, flour, salt, and sugar (or grind sliced almond together with these ingredients in a food processor. Set aside.

Stir the egg whites and almond extract into the almond mixture, then gradually stir in the melted butter until smooth and fully incorporated.

Refrigerate batter for at least an hour or up to 5 days in a container with an airtight seal. (chilling the batter is very important to the final texture)

Spoon batter evenly into a lightly buttered silicone financier or mini tart mold. (I use silicone molds with .68 ounce cavities) Fill molds three quarters full and place on a sturdy baking sheet. Bake for 10 to 13 minutes, until slightly puffed and springy to the touch. Cool completely before removing from the molds.