One-Eyed Monster Financier With Blood Orange And Chocolate Ganache
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4.75 cup ounces
Cake Flour (plus 2 tablespoons)1 cup
Unsalted Butter (melted)1 tsp
Baking Powder1 cup
Heavy Cream8.75 cup ounces
Dark Chocolate (chopped)450 g
Fondant (white)Directions:
1
Special equipment: a 15-cavity (
2
6-ounce volume) mini half-sphere silicone mold For the financier: Preheat the oven to 325 degrees F
3
Spray a 15-cavity mini half-sphere silicone mold with nonstick spray
4
Whisk together the almond and cake flours and set aside
5
Cream together the butter, confectioners' sugar and baking powder in the bowl of a stand mixer on medium speed
6
Add the flour mixture and beat until smooth
7
Add the egg whites and continue mixing until combined and smooth
8
Spoon into the prepared silicone mold and bake until springy to the touch and lightly golden at the edges, 12 to 15 minutes
9
Transfer to cooling rack for 5 minutes, then unmold and let cool completely, 10 to 15 minutes
10
For the ganache: Heat the cream to a bare simmer over medium heat
11
Pour the hot cream over the chocolate and let stand for 2 to 3 minutes
12
Stir to combine until smooth and glossy
13
Cover and cool in the refrigerator until set to a scoopable consistency, 1 to 2 hours or overnight
14
To assemble: Roll the fondant out to 1/8-inch thin
15
Cut into 15 rounds with a fluted 3-inch round cookie cutter
16
Place a financier, dome-side up, on a work surface
17
Top with 1 blood orange segment, then a small scoop of ganache (1 to 1 1/2 teaspoons), and finally a fondant round, pressing the sides around to make a little dome
18
Adhere a candy eye to the top, using a little water, and dust with a little black glitter
19
Repeat with the remaining cakes