Ingredients

Method

• 135 g almond flour
• 180 g caster sugar
• 45 g flour
• salt a pinch
• 4 free-range egg whites
• 80 g butter, browned and cooled slightly
For the ganache:
• ½ cup whipping cream, plus 1⁄3 cup
• 167 g dark chocolate, chopped
• 20 g honey
• 30 g butter

Method

Ingredients

1. Preheat the oven to 180°C. Grease a 24-mould mini muffin pan or large muffin pan. In a bowl, combine the almond flour, sugar, flour and salt. Stir in the egg whites, then add the browned butter.

2. Fill the muffin tin and bake for 13–15 minutes, or until the edges of the muffins are caramel brown. Remove from the oven, allow to cool in the tin, then remove.

3. Meanwhile, make the ganache. Bring the cream to a boil, then pour over the chocolate and honey and stir until combined. Slowly add the butter while stirring. Allow the ganache to stand for 10 minutes, then chill for 5 minutes. Once chilled, whisk by hand until slightly fluffy. Serve the financier muffins with the whipped ganache.

Cook’s note: Make the muffin mixture the day before.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Emma Morey