Famous American Financiers are a decadent twist on the classic French financier, swapping the traditional almond flour for a generous helping of toasted pecans and adding a layer of rich chocolate. These small, dense cakes have a delightfully crisp exterior and a soft, moist center, making them a perfect treat with coffee or tea. The combination of nutty brown butter, toasted pecans, and semisweet chocolate creates a deeply satisfying flavor that is both elegant and comforting.
Ingredients
- 1 cup (225 g) unsalted butter, plus more for greasing the pan
- 1 cup (120 g) pecan halves
- 1 cup (125 g) all-purpose flour
- 1 ½ cups (180 g) powdered sugar
- ½ cup (60 g) unsweetened cocoa powder
- ½ teaspoon salt
- 6 large egg whites (about ¾ cup / 180 ml), at room temperature
- 1 teaspoon vanilla extract
- 4 oz (115 g) semisweet or bittersweet chocolate, chopped into small pieces (or ¾ cup chocolate chips)
Instructions
- Preheat your oven to 350°F (175°C). Generously butter a 24-cup mini muffin pan, or line with paper liners for easier removal.
- Spread the pecans on a baking sheet and toast in the oven for 6-8 minutes, until fragrant. Let cool completely, then chop coarsely.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. Pour the brown butter into a bowl and let cool slightly.
- In a large bowl, whisk together the flour, powdered sugar, cocoa powder, and salt. Add the chopped toasted pecans and toss to coat.
- Add the egg whites and vanilla extract to the dry ingredients. Stir with a spatula until just combined. The batter will be thick.
- Pour the slightly cooled brown butter into the batter and stir until fully incorporated. Fold in the chopped chocolate.
- Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full. Smooth the tops with a small offset spatula or the back of a spoon.
- Bake for 15-18 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The internal temperature of the cakes should reach 200°F (93°C) for a fully cooked crumb.
- Let the financiers cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Tips
- Brown butter is key: Don’t skip browning the butter. It adds a nutty, caramelized flavor that complements the pecans and chocolate. Keep an eye on it, as it can go from browned to burnt quickly.
- Room temperature egg whites: Use egg whites that are at room temperature for a smoother batter and better rise. Cold egg whites can make the batter lumpy and dense.
- Substitutions: If you don’t have pecans, walnuts or hazelnuts work wonderfully. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Common mistake: Overmixing the batter can make the cakes tough. Mix just until the ingredients are combined after adding the butter.
Serving Suggestions
Serve these financiers as an elegant dessert with a dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream. They are also perfect alongside a cup of espresso, cappuccino, or a glass of dessert wine. For a festive touch, drizzle with melted chocolate or sprinkle with flaky sea salt before serving.
Variations
- Mocha Financiers: Add 1 tablespoon of instant espresso powder to the dry ingredients for a coffee-chocolate twist.
- White Chocolate & Raspberry: Replace the semisweet chocolate with white chocolate chips and gently fold in ½ cup (75 g) of fresh raspberries.
- Spiced Chocolate: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of cayenne pepper to the dry mix for a warm, spicy kick.
Storage and Reheating
Store the financiers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer in a freezer-safe bag for up to 2 months. To reheat, place them in a 300°F (150°C) oven for 5-7 minutes, or microwave for 10-15 seconds until just warm. They are also delicious at room temperature.
Frequently Asked Questions
Can I use salted butter? Yes, you can use salted butter, but reduce the added salt in the recipe to ¼ teaspoon to avoid over-salting.
Why are my financiers dry? Overbaking is the most common cause. Check them a couple of minutes early, and remember they continue to cook slightly as they cool in the pan. Also, be sure to measure your flour correctly by spooning it into the cup and leveling it off.
Can I make these in a regular muffin pan? Yes, you can use a standard 12-cup muffin pan. Fill the cups about two-thirds full and bake for 20-25 minutes, until a toothpick comes out clean. You will get about 12 larger financiers.
Do I have to use pecans? No, the original French financier uses almonds, but this American version calls for pecans. You can substitute an equal amount of almond flour for a more classic texture, or use other nuts like walnuts or hazelnuts.
Can I use egg whites from a carton? Yes, liquid egg whites from a carton work fine. Use the same amount (¾ cup / 180 ml) and make sure they are at room temperature.
What is the best way to brown butter? Use a light-colored saucepan so you can see the color change. Melt the butter over medium heat, then continue cooking, stirring often, until it turns golden brown and has a nutty aroma. This takes about 5-7 minutes. Remove from heat immediately.
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