Milk Chocolate Financiers
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delightful milk chocolate financiers are my go to treat when I want something elegant but honestly, they couldn't be easier to make. With just twenty minutes of prep and twenty five minutes in the oven, you'll have bakery quality little cakes ready to impress. I love using pure milk chocolate here because it adds antioxidants while keeping things indulgent, and the whole recipe comes together with pantry staples you probably already have at home. They're perfect for sharing or tucking into lunchboxes, and truthfully, they taste even better the next day.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 mlmilk
- 3 nulllarge eggs
- 100 mlunsalted butter, melted
- 100 gpure milk chocolate
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F) and line a 12-cup mini muffin tin with paper liners.
Tip: Use a high-quality non-stick tin to prevent the cakes from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to sift the dry ingredients to ensure they are evenly mixed.
- 3
In a separate bowl, whisk together the milk, melted butter, and eggs.
Tip: Use room temperature ingredients to ensure a smooth batter.
- 4
Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Avoid overmixing the batter.
- 5
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the chocolate until it is smooth and glossy.
- 6
Fold the melted chocolate into the batter until just combined.
Tip: Be gentle to avoid deflating the batter.
- 7
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill each cup about 2/3 full.
- 8
Bake for 15-20 minutes or until the edges are lightly golden.
Tip: Avoid overbaking, as the cakes can dry out.
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