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| ●Instructions |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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Sift together flour, almond powder and cocoa powder.
Add 45g of sugar into butter and cream together. (Photo #1)
Add the rest of the sugar (45g) into lightly beaten eggs and beat until heavy and creamy. (Photo #2)
Stir in the egg mixture to the butter mixture. Blend well. (Photo #3)
Stir in the sifted flour mixture. Blend well until well combined. (Photo #4)
Transfer the batter into “financier” pan (if not available, use small rectangular molds).
Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes until golden.
After cooling, pipe chocolate sauce onto the cakes for decoration.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 16 cup "financier" pan |
0kcal |
90 minutes |
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| butter |
100g |
| whole egg |
120g |
| sugar |
90g |
| cake flour |
70g |
| almond powder |
30g |
| cocoa powder |
20g |
| chocolate sauce |
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【Preparation】
- Allow butter to soften at room temperature.
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