After several weeks of Nutella-themed baking activities, I thought that my Nutella baking obsession had gone into hibernation for a while. But all it took was a Facebook friend’s post about Nutella ice cream to pull me back in to the dark (chocolately hazelnut) side. Armed with a new (impulse buy) Nutella cookbook, I decided to make financiers stuffed with Nutella. Financiers are typically small rectangular almond cakes with a plain look to them, and as with many French cakes, they’re light and moist in the inside. Even though I’ve come across financiers in the many pastry displays I’ve oogled, I had never eaten one before because all the other surrounding pastries just looked so much more appealing. But as I learned after making these financiers, looks can be deceiving. And when you stuff them with Nutella and bake them up just right (i.e., not overbaked), people start eating them like potato chips (just can’t eat one!). My only complaint with these is that the silicone pans I used to bake them in were really difficult to clean afterwards. So, this recipe will be relegated to my “special occasions” dessert list.
It doesn’t matter if you don’t have financier pans. I baked mine in a variety of shaped pans.
My goal was to have as close to an equal ratio of Nutella to cake as possible without causing the cake to explode.
Financiers with Nutella
(from Nutella: The 30 best recipes by Larousse)
Makes: It depends… I used several different pans/mold including round, square, and rectangular silicone molds.
Note: The recipe I used was kind of vague in its instruction. So I had to do a little bit of trial and error to determine the best amount of baking time.
5 tablespoons (70 grams) unsalted butter
1/2 cup (50 grams) all-purpose flour
1 cup (130 grams) powdered/confectioner’s sugar
3/4 cup (70 grams) ground almonds (I used almond flour from Trader Joe’s)
4 egg whites (from large eggs)
3 tablespoons of Nutella (I used more as I like to include as much Nutella as possible)
- Prepare pans by greasing them well or spraying them with baking spray. These cakes will stick to the pan, so make sure you don’t skip this step.
- Preheat the oven to 400°F.
- Melt the butter in a small saucepan over low heat or microwave it for about 20-30 seconds. Set aside to cool a little.
- In a medium size bowl, whisk together the flour, powdered sugar, and ground almonds.
- Add the egg whites, one at a time, to the flour mixture and beat well after each addition.
- Add the melted butter (make sure the butter is not too warm so that it won’t curdle the egg whites) to the flour and egg mixture, and mix well.
- Fill your greased pans about 1/3 with the cake mixture. Using a small cookie scoop (if you have one), drop Nutella on top of the cake mixture (make sure to leave room for the top layer of the cake mixture to cover the Nutella). Then cover the Nutella with a layer of cake mixture. Leave about 1/3 to 1/4 of the top of the pan empty as these cakes will rise a little as they bake. Also, make sure that the top layer of the cake mixture completely covers the Nutella.
- Baking times are a bit tricky, and I found that the key to determining when the financiers are done is based how they look and feel. The tops should be only slightly shiny and not all wet (although if they’re dry to the touch, then you’ve overbaked them) and a bit spongey to the touch. Also, keep in mind that the tops won’t brown very much but the bottoms will. The financiers will keep baking as they cool in their molds, so it’s better to err on the side of underbaking. Just to give you a few loose guidelines on baking times, the original recipe used financier pans and recommended a 10-12 minute baking time. Since I didn’t have financier pans, I used silicone pans with a) round cavities (about 1 1/2 inch diameter for each cavity)
b) square cavities (1 1/2in x 1 1/2in cavity)
and c) rectangular cavities (2×3 inch cavity)
The round and square cavity pans took about 8 1/2 to 9 1/2 minutes to bake. The rectangular cavity pans took about 10 1/2 minutes to bake.
9. Remove the pan from the oven, and let the financiers cool in the pan. After they’ve cooled, you might need to use a butter knife to loosen the edges from the pan.