browned butter financiers on a cooling rack next to a carton of Bob Evans 100% Liquid Egg Whites

Browned Butter Financiers with Dark Chocolate Drizzle

These light almond cakes are perfection. With browned butter and a drizzle of dark chocolate, the petite cakes are just the right amount of sweet.

Prep Time:

20 min

Cook Time:

35 min

Servings:

16

Share on Social
Bob Evans Farms on Facebook Bob Evans Farms on Pinterest

Ingredients

  • 5 Tablespoons butter
  • 3/4 Cup + 2 Tablespoons blanched almond flour
  • 1/2 Cup sugar
  • 1/4 Teaspoon kosher salt
  • 1/3 Cup Bob Evans 100% Liquid Egg Whites – 16 Ounces
  • 1/3 Cup sliced almonds
  • 1/4 Cup heavy cream
  • 4 Ounces dark chocolate chopped
Bob Evans 100% Liquid Egg Whites – 16 Ounces
Featured Product
Bob Evans 100% Liquid Egg Whites – 16 Ounces

Instructions

  1. Preheat oven to 375°F.
  2. Cook butter in a small saucepan over medium heat until butter is browned and smells nutty. Remove from heat, and let cool.
  3. Meanwhile, stir together almond flour, sugar, and salt. Add liquid egg white, stirring until blended. Stir in browned butter.
  4. Spoon batter into 16 greased miniature muffin cups. Top with sliced almonds. Bake 12 to 14 minutes or until centers are set.
  5. Let cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
  6. Heat cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove from heat, and add chopped chocolate. Let stand 5 minutes.
  7. Stir until smooth. Drizzle chocolate mixture over Financiers.