Chocolate-Dipped Orange Financiers
These moist small cakes, suffused with nutty brown butter and bright orange zest, come from chef Kir Jensen at The Sugar Cube in Portland, Oregon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 20 CAKES
INGREDIENTS1 ½ cups unsalted butter, plus more for pans
1 cup plus 2 tbsp. flour, plus more for pans
½ vanilla bean, seeds scraped and reserved
1 ¼ cups blanched almonds, toasted
4 cups confectioners' sugar, sifted
1 ¼ tsp. kosher salt
8 egg whites, at room temperature
Zest of 2 oranges
8 oz. bittersweet chocolate, finely chopped
¾ cup heavy cream
INSTRUCTIONS1. Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Heat butter and vanilla bean with seeds in a 2-qt. saucepan over medium heat, and cook, swirling pan, until butter begins to brown, about 20 minutes. Remove from heat, and discard vanilla bean. Whisk butter briefly and then pour into a measuring cup until you have 1¼ cups; reserve any remaining for another use.
2. Combine flour and almonds in a food processor, and process until almonds are finely ground. Transfer to a large bowl and add confectioners' sugar and salt; whisk to combine. Add reserved browned butter, egg whites, and zest, and whisk until just combined. Pour about ¼ cup batter into each muffin cup, and bake until golden brown and lightly caramelized at the edges, about 25 minutes. Let cool for 10 minutes, and then invert cakes onto a wire rack to cool completely. Repeat with remaining batter.
3. Place chocolate in a medium bowl; set aside. Bring cream to a boil in a 1-qt. saucepan over medium-high heat, and then pour over chocolate; let sit for 1 minute. Using a small rubber spatula, slowly stir from the center until chocolate is smooth. Dip the tops of each cake in the chocolate and then invert onto a wire rack or baking sheet. Let chocolate set before serving.