Ok lad or ladies, this is a recipe for lovely little chocolate financier cakes – perfect for showing your love on valentines day… hint hint!
This recipe belongs to the owner of Trumbador, a chocolate bar in Brooklyn.
This recipe contain cocoa nibs which you caramelise to reduce the bitterness and still enjoy the deep chocolate aroma and sweet crunch they add.

120gr (about 4 large) egg whites
50gr almond flour
1 1/2 tsp cornflour
170gr butter to make 125gr beurre noisette
2 tbsp sieved cocoa powder
35gr gluten free plain flour
4 tsp caramelized cocoa nibs (Optional)
125gr caster sugar

If you have financier moulds great – otherwise use mini muffin tins
Preheat the oven to 190C

Combine the almond flour, plain flour, corn flour, and cocoa and mix gently.
Clarify and brown the butter by adding it to a small heavy saucepan. Heat over a low hear until melted. Continue cooking and watching carefully untill the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the stuff in the strainer. You will need 125gr but may have more depending on the fat content of the butter.
In the bowl of your mixer, stir together the egg whites and sugar until sugar is completely moistened.
Stir in the flour mix until smooth.
Attach the flat beater and on a medium speed, drizzle in the hot beurre noisette
It should take about 5 minutes to add all the butter and this will ensure it is combined properly
Fill your mini muffin or financier tins half full and sprinkle over the caramelized nibs if using
Bake in the centre of the oven for 18 to 20 minutes until the financiers spring back when lightly pressed

Unmold the cakes when cool if using silicone molds. If using a metal mold then unmold after about 5 minutes.
Cool completely before enjoying.
These will keep airtight for about 3 days at room temperature but will freeze happily for several months.