Jordan Michelle Falco
This rescipe is for the small chocolate cake in the photo. They have had their bottoms dipped in white chocolate, topped with a chocolate flavored butter cream, and a white and dark chocolate curl.
I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: southernfood.about.com/...blconv.htm
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165 gicing sugar
60 galmond powder
15 gtrimoline (or other inverted sugar, such as honey)
150 gegg whites
90 gbutter, cooked to nut color (browned)
2 gvanilla extract
30 gcocoa powder
2 gbaking powder
How to Make Chocolate Financiers
- Using an electric mixer fitted with the paddle, place the icing sugar and almond powder in the bowl, then work in the inverted sugar. Add the egg whites, the butter, the vnilla and the flour, sifted with cocoa and baking pwoder. Allow the mixture to rest in teh firdge for about 2 hours.
- Pipe into buttered special small financiers moulds or the "Flexipan" tray designed for petit fours sized financiers. Bake in a fan forced oven at 210C for about 12 minutes.