From my story “Mère”
Adapted from a recipe by Eddy Van Damme, ©2009 Eddy Van Damme.
Special equipment needed: eight 4” x 2” x ½” Financier tins*, available from Sur la Table, and other retailers.
Makes about 20 Financiers*
1 ½ Cups Bob’s Red Mill almond flour
1 Cup Extra-fine granulated sugar
½ Cup minus 1 tbsp All-purpose flour
7 large egg whites
½ tsp salt
2 tsp vanilla extract
1 tsp instant coffee powder
4.5 oz (slightly more than ½ cup) Olive Oil (not extra virgin)
4 oz Bittersweet chocolate (60% cacao)
Preheat your oven to 350⁰F.
Chop and melt the chocolate in the top of a double boiler. Set aside to cool.
Butter and flour the Financier tins. Place them on a parchment-lined cookie sheet or half sheet pan.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and almond flour until combined. Add the oil, egg whites, instant coffee powder, and vanilla extract. Continue mixing on low until the batter is smooth.
Add the cooled, melted chocolate and mix on low, just until the chocolate has absorbed into the batter.
Fill the tins with about 2 tablespoons of the batter, or to just below the top of the tin.
Bake for about 12 minutes or until the center of the cakes springs back when gently pressed. Cool for a few minutes in the molds before turning them out on a rack to cool completely.
Refill the tins and bake as above until the batter is gone.