Financiers are classic French tea cakes made with browned butter, almond flour, and egg whites, giving them a dense, moist crumb and a crisp, caramelized edge. This version infuses the batter with a shot of Nespresso coffee, which deepens the chocolate flavor without making the cakes taste overly coffee-forward. The result is a sophisticated, bakery-quality treat that comes together in one bowl and bakes in under 20 minutes.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus more for the pan
- 1 shot (about 1 oz / 30 ml) Nespresso coffee, brewed and cooled
- 3/4 cup (90 g) powdered sugar
- 1/2 cup (50 g) almond flour
- 1/4 cup (30 g) all-purpose flour
- 1/8 tsp salt
- 3 large egg whites (about 90 g), at room temperature
- 1/2 tsp vanilla extract
- 2 oz (55 g) dark chocolate (60-70% cacao), finely chopped
- Optional: 1 tbsp (15 ml) coffee liqueur (e.g., Kahlúa)
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or mini muffin pan) and set aside.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Watch carefully—it can go from brown to burnt quickly. Remove from heat and pour into a heatproof bowl to stop cooking. Let cool slightly.
- In a medium bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Break up any lumps with your fingers or a whisk.
- Add the egg whites to the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine.
- Stir in the cooled Nespresso shot, vanilla extract, and coffee liqueur (if using). The batter will be thin.
- Fold in the chopped chocolate. Let the batter rest for 10 minutes—this allows the flours to hydrate and improves the texture.
- Spoon the batter into the prepared mold, filling each cavity about 3/4 full. Tap the pan gently on the counter to release air bubbles.
- Bake for 12–15 minutes, until the edges are deeply golden and a toothpick inserted in the center comes out with a few moist crumbs. The tops should spring back when lightly pressed.
- Let the financiers cool in the pan for 5 minutes, then carefully turn them out onto a wire rack. Serve warm or at room temperature.
Tips
- Brown the butter properly: The nutty flavor is essential. Use a light-colored saucepan so you can see the milk solids turn golden. If you burn it, start over—burnt butter tastes bitter.
- Substitute for Nespresso: Use 1 oz (30 ml) of strong brewed espresso or 1 tsp instant coffee dissolved in 1 tbsp (15 ml) hot water. The flavor will be slightly less intense but still good.
- Do not overmix the batter: Overmixing develops gluten, making the financiers tough. Stir until the flours are just moistened.
- Use room-temperature egg whites: Cold egg whites don’t incorporate as smoothly, leading to a lumpy batter. Set them out 30 minutes before starting.
Serving Suggestions
These financiers are delightful with a cup of coffee or tea. For dessert, serve them warm with a scoop of vanilla ice cream or a dollop of crème fraîche. Dust with powdered sugar just before serving for a pretty finish.
Variations
- Double chocolate: Replace 1 tbsp (8 g) of the all-purpose flour with 1 tbsp (8 g) of unsweetened cocoa powder.
- Nutty crunch: Add 1/4 cup (30 g) of chopped toasted hazelnuts or pecans to the batter.
- Orange zest: Add 1 tsp of finely grated orange zest along with the dry ingredients for a bright citrus note.
- Mocha glaze: Dip the cooled financiers in a simple glaze made from 1/2 cup (60 g) powdered sugar, 1 tbsp (15 ml) Nespresso, and 1 tsp water.
Storage and Reheating
Store the financiers in an airtight container at room temperature for up to 3 days. To keep them longer, freeze in a single layer for up to 2 months; thaw at room temperature. To reheat, place in a 300°F (150°C) oven for 5–7 minutes to restore the crisp edges.
Frequently Asked Questions
Can I use a regular muffin tin instead of a financier mold? Yes, but the baking time will be longer—about 18–20 minutes—and the cakes will be thicker. Fill each cup only 1/2 full to avoid overflow.
Can I make these dairy-free? Substitute the butter with a high-quality vegan butter (like Miyoko’s) and use a dairy-free dark chocolate. The flavor will be slightly different, but the texture should hold up.
Why are my financiers stuck to the pan? Be sure to butter the mold generously, especially the corners. If they still stick, run a thin knife around the edges before turning out.
Can I skip the coffee? Yes, but then it’s just a classic chocolate financier. Replace the Nespresso with 1 tbsp (15 ml) of water or milk to keep the batter consistency.
Do I need to use almond flour? Yes, it’s essential for the moist, tender crumb. Do not substitute with all-purpose flour—the texture will be completely different.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Bring it to room temperature before baking, and add 2–3 minutes to the baking time.
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