Chocolate financiers with yuzu ganache
I add the soft yuzu (Japanese citrus fruit) ganache to the centre of our chocolate financiers to make the cakes that bit more indulgent. If you can’t get hold of fresh yuzu zest, you can substitute with any other citrus fruit.
Makes about 12 cakes
For the chocolate financiers
220g (8oz/2 ¼ sticks) unsalted butter
20g ( ¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped
250g (9oz/1 ½ cups) icing (powdered/pure) sugar
20g (¾ oz/1 tbsp) cocoa powder
80g (2 ¾ oz/ ½ cup) plain (all-purpose) flour
120g (4 ¼ oz/1 ½ cups) ground almonds
240g (9oz) egg whites (about 8 eggs)
25g (scant 1oz) Orange Marmalade (see page 126)
For the yuzu ganache
110ml (3 ½ fl oz/ ½ cup) whipping (pouring) cream
2g (½ tsp) yuzu (Japanese citrus fruit) zest
125g (4 ½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped
15g ( ½ oz) unsalted butter
Edible gold leaf, to decorate (optional)
(1) Preheat the oven to 180°C (350°F/Gas 4). To make the chocolate financiers, in a saucepan, bring the butter to the boil over a low heat, stirring occasionally.
Cook it until the butter turns nut brown (about 15 minutes), remove from the heat and leave to cool for about 45 minutes. Meanwhile, melt the chocolate over a bain-marie (water bath) until it reaches 45˚C (113°F).
(2) Sift the icing (powdered/pure) sugar, cocoa powder and flour into a bowl and mix in the ground almonds and egg whites. Add the melted butter, melted chocolate and marmalade and beat until smooth.
(3) Pipe or spoon the mixture into a silicone baking mould with oval divisions,
each with a recess in the centre, and bake in the preheated oven for about
15–18 minutes until risen and firm to the touch. Leave to cool before removing from the mould.
(4) To make the yuzu ganache, put the cream and yuzu zest into a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 70°C (158°F).
Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F), then gradually add the cooled cream to the chocolate. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated.
(5) Pipe the ganache into the centre of the financiers. Decorate with gold leaf (if using) and leave to set.
Note: You will need a 12-hole silicone financier mould (see page 224 of the William Curley Couture Chocolate book) .
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