Chocolate Cherry Financiers (Easy & Quick)

Quick Summary: These chocolate cherry financiers are small French almond cakes made with almond flour, cocoa powder, melted chocolate, and egg whites. The one-bowl batter bakes in a mini muffin pan in about 6 minutes, giving fudgy little cakes with crisp edges. This recipe makes 24, and fresh cherries on top add a fruity twist.

What are chocolate financiers?

A financier (pronounced fee-nahn-see-AY) is a small French almond cake made with almond flour, egg whites, and butter. This chocolate version adds cocoa powder and melted chocolate for a rich, brownie-like flavor with a light, fudgy crumb.

Because the batter uses almond flour and cocoa instead of wheat flour, these little cakes are naturally gluten-free. A few pitted cherries pressed on top before baking add a fruity contrast to the dark chocolate.

Why you'll love this recipe

• Quick and easy: this simple recipe makes 24 small cakes in about 30 minutes.
• No waste: it is a great way to use up leftover egg whites.
• No special mold needed: the recipe uses mini muffin tins instead of financier molds.
• Bite-sized: the little cakes are ideal for picnics, kids, and parties.
• Naturally gluten-free: almond flour and cocoa replace wheat flour.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Almond flour is a must-have for financiers. You can also use coarser almond meal or ground almonds made with a food processor.

• Cocoa powder: Opt for an exceptionally fine and powerfully flavored unsweetened cocoa powder by Valrhona.

• Icing sugar: Use a coffee grinder to make it yourself or store-bought powdered sugar instead.

• Egg whites: Use egg whites at room temperature.

Pro tip: Use leftover egg yolks to make creme Anglaise, Italian pastry cream, or Torta Mimosa.

• Unsalted butter: This recipe uses melted butter, but if you want to bring nutty aromas to chocolate financiers, make brown butter instead.

Pro tip: Browned butter (beurre noisette) loses moisture while making, so increase the butter amount by 1-2 tablespoons. Don't discard golden brown milk solids as they add extra flavor.

• Flour: The recipe calls for all-purpose flour, the same as plain flour.

• Cherries: Opt for sour fresh cherries with stems for optimal results. Their tartness perfectly balances the sweetness of almond flour.

Pro tip: If out of season, use frozen cherries (no need to thaw them first), or maraschino cherries with stems.

Equipment

You need only a few basic tools to make these chocolate financiers:

• mini muffin pan
• or financier mold
• saucepan
• mixing bowls
• hand whisk
• piping bag
• cooling rack

How to make chocolate financiers

Step 1. Preheat the oven to 355°F (180°C). Grease the cavities of a mini muffin pan with the softened butter using a pastry brush.

Step 2. Cut butter into small pieces and melt it in the microwave at 20-second intervals. Let it cool to room temperature.

Pro tip: Alternatively, place butter pieces in a small saucepan and melt it over low heat, stirring.

Step 3. In a medium bowl, combine almond flour, cocoa powder, icing (powdered) sugar, and all-purpose flour and set aside (photo 1).

Step 4. In a separate bowl, beat egg whites with an electric mixer for 15-20 seconds.

Step 5. Add egg whites to the flour mixture and mix with a rubber spatula. Add the melted butter and gently mix until just combined (photo 2).

Step 6. Transfer the financier batter to a piping bag with the cut tip, and pipe it into molds, filling up to two-thirds (photo 3).

Step 7. Bake for 6 minutes. Open the oven and carefully insert a cherry with a stem into each financier (photo 4). Continue baking for another 6 to 8 minutes, until a cake tester or toothpick comes out clean.

Step 8. Cool in the tins for 5 minutes, then flip the mini muffin pan over to unmold the cakes and let cool completely on a wire rack.

Expert tips

1. Use good chocolate: the better the chocolate, the better the flavor. Semisweet works best for a balanced, not-too-bitter taste.
2. Pick your cocoa: natural cocoa gives a lighter flavor, while Dutch-process cocoa makes the financiers darker and more intense.
3. Do not over-whisk the egg whites: beat them just until foamy, not to stiff peaks, so the cakes stay light.
4. Stir, do not beat: fold the batter together gently and stop as soon as it is combined to keep the crumb tender.
5. Do not overbake: the financiers rise, crack, and settle as they cool, which keeps them soft and fudgy.
6. Release them easily: use a small, blunt knife to loosen the edges and lift each cake from the mold.
7. Make-ahead option: prepare the batter in advance, cover it with plastic film in contact, and refrigerate for 2 to 3 days.

Recipe variations

These chocolate financiers take well to add-ins and toppings. Try these variations:

• Cherry: press one or two pitted cherries into the top of each cake before baking for a chocolate-cherry version.
• Raspberry: add a fresh raspberry to each financier instead of cherries.
• Spiced: stir a pinch of ground cardamom or cinnamon into the batter.
• Different nuts: swap part of the almond flour for hazelnut flour or ground pistachios.
• White chocolate: top with a few white chocolate chips for a two-tone finish.
• To serve: dust with powdered sugar, or plate them with whipped cream or ice cream for dessert.

Storing & freezing

Store chocolate financiers in an airtight container at room temperature for up to three days.

To freeze, place the financiers in a freezer-friendly box or bag and store them for up to 2 months. Thaw them at room temperature before serving. They taste best within a few hours of baking, so freezing is the best way to keep leftovers.

Recipe FAQ

Can you use frozen cherries instead of fresh cherries?
You can use frozen cherries without thawing them first, but they tend to bleed while baking. Out of season, use canned or maraschino cherries.

Are chocolate financiers gluten-free?
Yes. They are made with almond flour and cocoa powder instead of wheat flour, so they are naturally gluten-free. If needed, check that your cocoa and chocolate are certified gluten-free.

What chocolate is best for chocolate financiers?
Semisweet chocolate gives the best balance of flavor. Dark chocolate can taste slightly bitter, and higher-quality chocolate makes a noticeable difference.

Why are my financiers fudgy?
The mix of almond flour, cocoa, and melted chocolate gives these cakes a soft, fudgy crumb. They rise, crack, and settle as they cool, which is normal.

Do you need a financier mold?
No. This recipe uses a mini muffin pan, so you do not need a special rectangular financier mold.

How many calories are in a chocolate financier?
Each chocolate financier has about 109 calories. See the recipe card below for full nutrition information.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.