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William Curley’s chocolate financiers with orange ganache
Makes 12 Cakes, Bread and Pastries
For the chocolate financier
- 120g ground almonds
- 250g icing sugar
- 20g cocoa powder
- 85g plain flour
- 7 egg whites (240g)
- 20g 70% dark chocolate
- 220g butter, melted
- 25g orange marmalade
For the orange ganache
- 140g whipping cream
- 30g glucose
- zest 2 oranges
- 160g 66% dark chocolate, melted
- 20g unsalted butter, softened
- gold leaf, to decorate
You will need
- cook's digital thermometer
- silicone moulds
Method
Preheat the oven to 170C/150C Fan/Gas 4. To make the financier, melt the chocolate to 40C over a bain-marie. While the chocolate is warm, mix in the melted butter, whisking until it is smooth. Sieve together the icing sugar, cocoa powder and plain flour. Beat together the dry ingredients and the egg whites until they make a smooth paste, then add the butter and melted chocolate mixture, and mix in the marmalade. Spoon into a piping bag and pipe the mixture into the silicone moulds. Bake for around 15 minutes, or until cooked.
While they are cooling, make the orange ganache. Boil together the cream, glucose and orange zest, then pour over the chocolate. Whisk until smooth, then add the butter and whisk again. Allow to cool a little, then spoon the ganache into the centre of the financier. To decorate, place a piece of gold leaf on the top.
This recipe was taken from the April 2020 issue of Food and Travel.
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