Output : 20 to 30
Preparation: 15 minutes
Rest: 2 hours
Cooking: 15 minutes
Ingredients
- 125 ml (1/2 cup) flour
- 190 ml (3/4 cup) sugar
- 190 ml (3/4 cup) almond powder
- 45 ml (3 tbsp) 100% Cacao Barry cocoa powder
- 1 pinch of salt
- 6 eggs, whites
- 125 ml (1/2 cup) unsalted butter, melted
- 125 ml (1/2 cup) Ocoa 70% Cacao Barry chocolate chips
- 15 ml (1 tbsp) dark rum
Preparation
- Using a hand mixer, mix the flour, sugar, almond powder, cocoa powder and salt.
- Incorporate the egg whites.
- Then add the melted butter, chocolate chips, rum, mix until you get a smooth dough.
- Cover with plastic wrap and leave to rest for 2 hours in the refrigerator.
- Preheat the oven, rack in the center to 180° C (350° F)
- In small silicone molds or standard buttered molds, spread the prepared mixture and bake for about 15 minutes. Cooking may vary depending on the oven and the type of molds used.
- Unmold, once the financiers have cooled slightly.
