Double-Chocolate Financier Cake

Name: Double-Chocolate Financier Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 237 milliliters sliced almonds, toasted; 59 milliliters apricot jam; 1 Tbsp light corn syrup; 6 larges egg whites, room temperature; 113 grams cup finely ground blanched almonds (about; 177 milliliters heavy whipping cream; 0 teaspoons salt; 170 grams bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 177 milliliters sugar; 2 Tbsps (1/4 stick) unsalted butter, cut into 1/2-inch cubes; 59 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract

Double-Chocolate Financier Cake might be just the dessert you are searching for. This recipe serves 10. One portion of this dish contains around 10g of protein, 28g of fat, and a total of 430 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have butter, ground blanched almonds, cocoa powder, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F. Butter two 8-inch round cake pans with 1 1/2-inch-high sides. Line bottoms with parchment or waxed paper round. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Oven

Frying Pan

Meanwhile, sift flour, cocoa, and salt into medium bowl.

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Cocoa Powder

All Purpose Flour

Salt

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Bowl

Whisk egg whites in large bowl to blend.

Ingredients you will need

Egg Whites

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Whisk

Bowl

Add sugar; whisk to blend.

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Sugar

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Whisk

Whisk in corn syrup and vanilla.

Ingredients you will need

Corn Syrup

Vanilla

Equipment you will use

Whisk

Add flour mixture; whisk just to blend.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add ground almonds; whisk just to blend. Using whisk, fold in browned butter, then chopped chocolate. Divide batter between prepared pans, smoothing tops.

Ingredients you will need

Almond Meal

Chocolate

Butter

Equipment you will use

Whisk

Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes. Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely.

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Oven

Place chocolate in small metal bowl. Bring cream to boil in small saucepan.

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Chocolate

Cream

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Sauce Pan

Bowl

Pour cream over chocolate; whisk until smooth.

Ingredients you will need

Chocolate

Cream

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Whisk

Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible.

Ingredients you will need

Butter

Equipment you will use

Whisk

Transfer 2/3 cup ganache to heatproof 1-cup measure with spout.

Place bowl with remaining ganache over bowl of ice water. Stir until semi-firm and thick enough to spread. Set aside for filling.

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Water

Spread

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Bowl

Line rimmed baking sheet with foil.

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Baking Sheet

Aluminum Foil

Place rack on sheet.

Place 1 cake, flat side down, on rack. Strain apricot jam into small skillet; bring to boil. Spoon warm jam over cake, spreading evenly almost to edge.

Ingredients you will need

Apricot Jam

Jam

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Frying Pan

Let cool 5 minutes. Drop filling by teaspoonfuls all over cake, then spread in even layer.

Ingredients you will need

Spread

Place second cake atop filling, bottom side up. If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable.

Ingredients you will need

Glaze

Equipment you will use

Microwave

Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake. Chill cake 2 hours. Do ahead Can be made 2 days ahead. Cover with cake dome; keep chilled.

Ingredients you will need

Glaze

Equipment you will use

Offset Spatula