Chocolate and Raspberry Financier

Ingredients:

• 1/2 cup unsalted butter
• 1 1/2 cups powdered sugar
• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 6 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
2. Melt the butter in a medium saucepan over medium heat and stir until the butter is a light brown color and has a nutty aroma. Remove from heat and allow the butter to cool to room temperature.
3. In a separate bowl, mix together the powdered sugar, almond flour, all-purpose flour, cocoa powder, and salt.
4. Using a hand mixer, beat the egg whites until frothy. Add the vanilla extract and continue to beat until soft peaks form.
5. Slowly add the dry mixture to the egg whites, folding gently. Then add the cooled brown butter, folding until everything is well combined.
6. Gently fold in the raspberries.
7. Divide the mixture among the muffin cups.
8. Bake for 25 to 30 minutes until the edges are golden brown and the center is firm to the touch.
9. Remove from the oven and allow to cool for a few minutes. Remove the financiers from the muffin tin and let cool completely on a wire rack.
10. Dust with powdered sugar before serving or serve with a dollop of whipped cream and fresh raspberries.

Verdict:

This chocolate and raspberry financier is a rich, indulgent treat with a subtle nutty flavor. The fresh raspberries add a tartness that balances out the richness of the chocolate and butter. Perfect for an afternoon tea or as a dessert for a dinner party.

Serving suggestions:

• Dust with powdered sugar before serving
• Serve with a dollop of whipped cream and fresh raspberries
• Pair with a cup of hot tea or coffee