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