Recipe by Usmarini binti Amril and Yam An Nie, Shangri-La, Kuala Lumpur – National Winner Dilmah RHT Challenge Malaysia 2014
150g 65% cocoa dark chocolate
150g heavy cream
55g powdered sugar
60g butter (melted)
40g ground almonds
1/2 tsp baking powder
3no egg whites
In a heavy-bottomed saucepan, heat the cream to boiling point, pour over the chocolate and let sit for 2 minutes. Gently stir to melt the chocolate and cream together until smooth.
In a separate bowl, combine the powdered sugar, flour, ground almonds, and baking powder.
In a small bowl, beat the egg whites for a minute, just to break them up. Add them to the flour mixture carefully, and before they are completely incorporated, add the melted butter.
Finally, fold in the chocolate/cream mixture and fold until smooth. Divide the batter into the moulds (preferably coated with cooking spray or buttered), and bake at 170?C or 15 to 20 minutes.
Let cool 5 minutes before you unmould them. Cut into desire shape, brush the side of the financier and let it set. Sprinkle a bit pistachio on the financier. Garnish with choc stick and gold leaf.
Serve with a cup of Dilmah Original Earl Grey.