Double-Chocolate Financier Cake
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
57
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Salt6 large
Egg White (room temperature)3 cup
Sugar1 tbsp
Light Corn Syrup1 tsp
Vanilla Extract3 cup
Heavy Whipping Cream1 cup
Apricot Jam1 cup
Almond (sliced, toasted)Directions:
1
For cake: Preheat oven to 350°F
2
Butter two 8-inch round cake pans with 1 1/2-inch-high sides
3
Line bottoms with parchment or waxed paper round
4
Melt 3/4 cup butter in medium saucepan over medium heat
5
Cook until light brown, swirling pan occasionally, about 5 minutes
6
Cool
7
Meanwhile, sift flour, cocoa, and salt into medium bowl
8
Whisk egg whites in large bowl to blend
9
Add sugar; whisk to blend
10
Whisk in corn syrup and vanilla
11
Add flour mixture; whisk just to blend
12
Add ground almonds; whisk just to blend
13
Using whisk, fold in browned butter, then chopped chocolate
14
Divide batter between prepared pans, smoothing tops
15
Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes
16
Cool cakes on rack 5 minutes
17
Invert cakes onto rack; peel off paper
18
Cool completely
19
Preheat oven to 350°F
20
Butter two 8-inch round cake pans with 1 1/2-inch-high sides
21
Line bottoms with parchment or waxed paper round
22
Melt 3/4 cup butter in medium saucepan over medium heat
23
Cook until light brown, swirling pan occasionally, about 5 minutes
24
Cool
25
Meanwhile, sift flour, cocoa, and salt into medium bowl
26
Whisk egg whites in large bowl to blend
27
Add sugar; whisk to blend
28
Whisk in corn syrup and vanilla
29
Add flour mixture; whisk just to blend
30
Add ground almonds; whisk just to blend
31
Using whisk, fold in browned butter, then chopped chocolate
32
Divide batter between prepared pans, smoothing tops
33
Bake cakes until firm to touch and tester inserted into center comes out clean, about 23 minutes
34
Cool cakes on rack 5 minutes
35
Invert cakes onto rack; peel off paper
36
Cool completely
37
For chocolate ganache: Place chocolate in small metal bowl
38
Bring cream to boil in small saucepan
39
Pour cream over chocolate; whisk until smooth
40
Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible
41
Transfer 2/3 cup ganache to heatproof 1-cup measure with spout
42
Place bowl with remaining ganache over bowl of ice water
43
Stir until semi-firm and thick enough to spread
44
Set aside for filling
45
Line rimmed baking sheet with foil
46
Place rack on sheet
47
Place 1 cake, flat side down, on rack
48
Strain apricot jam into small skillet; bring to boil
49
Spoon warm jam over cake, spreading evenly almost to edge
50
Let cool 5 minutes
51
Drop filling by teaspoonfuls all over cake, then spread in even layer
52
Place second cake atop filling, bottom side up
53
If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable
54
Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake
55
Chill cake 2 hours
56
Do ahead Can be made 2 days ahead
57
Cover with cake dome; keep chilled
58
Arrange sliced almonds atop cake
59
Place chocolate in small metal bowl
60
Bring cream to boil in small saucepan
61
Pour cream over chocolate; whisk until smooth
62
Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible
63
Transfer 2/3 cup ganache to heatproof 1-cup measure with spout
64
Place bowl with remaining ganache over bowl of ice water
65
Stir until semi-firm and thick enough to spread
66
Set aside for filling
67
Line rimmed baking sheet with foil
68
Place rack on sheet
69
Place 1 cake, flat side down, on rack
70
Strain apricot jam into small skillet; bring to boil
71
Spoon warm jam over cake, spreading evenly almost to edge
72
Let cool 5 minutes
73
Drop filling by teaspoonfuls all over cake, then spread in even layer
74
Place second cake atop filling, bottom side up
75
If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable
76
Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake
77
Chill cake 2 hours
78
Do ahead Can be made 2 days ahead
79
Cover with cake dome; keep chilled
80
Arrange sliced almonds atop cake