Featured Recipe – Chocolate Financier with Orange Ganache

MAKES: Approximately 12-15 cakes

Equipment: Silicone oval savarin mould

Financier Mixture

120g        Ground almonds

85g           Icing sugar

20g           Cocoa powder

85g           Plain flour

240g        Egg white

20g           Dark chocolate

220g        Butter (for beurre noisette)

24g           Orange marmalade

1. Place the butter into a saucepan and cook over a low hear stirring frequently until it becomes beurre noisette. Set aside to cool down to 40°C.
2. Melt the dark chocolate to 40°C.
3. Sieve together the icing sugar, cocoa powder and plain flour. Mix with the ground almonds.
4. Mix together the dry ingredient and egg whites.
5. Add butter and melted chocolate, then lastly add the marmalade.
6. Place in a container in the fridge to rest for 30 minutes.
7. To cook, preheat the oven to 180°C.
8. Fill the moulds two thirds full and bake for approximately 20 minutes.
9. Allow to cool fully before adding the ganache.

Orange Ganache

70g           UHT cream

80g           Dark chocolate

10g           Unsalted butter (at room temperature)

1g             Orange zest

1. Boil together the cream and orange zest.
2. Pour onto the chocolate, mix together.
3. Add butter and mix until smooth.
4. Spoon the mixture into the centre of each cooled cake.