Chef Christian’s Chocolate Financiers

Chocolate Financiers Recipe – 18 Years of Cooking with You 

This summer, we’re celebrating 18 years of Cook’n With Class, a milestone marked by thousands of meals, countless aprons tied, and guests from all around the world learning to cook like the French do. What began as Chef Eric‘s dream in Montmartre has grown into a warm, flour-dusted community of travelers and food lovers.

To honor the occasion, we’re sharing a beloved recipe from Chef Christian: rich, chocolate financiers. These little cakes are a pastry chef’s secret weapon. They’re simple to make, deeply flavorful, and endlessly snackable. Now you can make them at home!

Light a candle and bake up a batch to help us toast to 18 delicious years.

Christian's Chocolate Financiers

These petite almond cakes are rich, moist, and fluffy with deep chocolate flavor. The nutty aroma of browned butter adds a warm and irresistible complexity to every bite. Perfect with tea or coffee.

Servings 8 Servings

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Equipment

• Saucepan, Mixing Bowls, Piping Bag, Financier Mold, Whisk, Spatula

Ingredients

• 120 Grams Browned Butter (9 Tablespoons)
• 140 Grams Sugar (0.6 Cups)
• 120 Grams Egg Whites (4.5 oz or 4 large eggs)
• 45 Grams Flour (0.3 Cups)
• 15 Grams Cocoa Powder (3 Tablespoons)
• 60 Grams Almond Flour or Meal (0.5 Cups)

Instructions

• Preheat the oven to 165°C (329°F).
• In a mixing bowl, combine the flour, cocoa powder, almond powder, and sugar.
• Add the egg whites to the dry ingredients and stir until the mixture is smooth and fully combined.
• In a small saucepan, melt the butter over medium heat and cook until it begins to brown and smell nutty. Remove from heat once it reaches a golden tan color.
• Immediately pour the browned butter over the batter and mix until fully incorporated.
• Transfer the batter to a piping bag and pipe into financier molds, filling each about ¾ full.
• Bake for 12–15 minutes, or until the cakes are firm to the touch and slightly springy.
• Let cool in the mold for a few minutes before transferring to a wire rack.

Author: Christian Labrosse

Cook’n With Class – French Cooking Classes in Paris in English since 2007!