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

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

Method

1 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 about 45 minutes. Mea