Chocolate Financiers With Yuzu Ganache

Name: Chocolate Financiers With Yuzu Ganache
Yield: Makes about 12 cakes
Cuisine: Japanese
Ingredients: 20 g (¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 220 g (8 oz/2¼ sticks) unsalted butter; 250 g (9 oz/1½ cups) Icing (powdered/pure) sugar; 20 g (¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 125 g (4½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 125 g (4½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 15 g (½ oz) unsalted butter; edible gold leaf, to decorate (optional); 240 g (9 oz) egg whites (about 8 eggs); 25 g (scant 1 oz) Orange Marmalade; 110 ml (3½ fl oz/½ cup) whipping (pouring) cream; 2 g (½ tsp) yuzu (Japanese citrus fruit) zest; 20 g (¾ oz/1 tbsp) cocoa powder; 80 g (2¾ oz/½ cup) plain (all-purpose) flour; 120 g (4¼ oz/1½ cups) ground almonds; 240 g (9 oz) egg whites (about 8 eggs)

Preparation info

Makes about
12
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

I add the soft yuzu (Japanese citrus fruit) ganache to the centre of our chocolate financiers to make the cakes that bit more indulgent. If you can’t get hold of fresh yuzu zest, you can substitute with any other citrus fruit.

Ingredients

For the chocolate financiers

220 g (8 oz/2¼ sticks) unsalted butter

Asia
Japan
Vegetarian
Cake

Method

Preheat the oven to 180°C (350°F/Gas 4). To make the chocolate financiers, in a saucepan, bring the butter to the boil over a low heat, stirring occasionally. Cook it until the butter turns nut brown (about 15 minutes), remove from the heat and leave to cool for