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Easy Chocolate Financiers

A batch of chocolate cherry financiers on a marble board with a muffin pan on background.

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5 from 7 reviews

Chocolate financiers are mini chocolate almond cakes, a twist on classic French financiers, perfect for breakfast, afternoon tea, and a snack in between. Made in a mini muffin pan, they are easy, quick, and affordable. 


  • 1 cup + 5 tablespoons (125 g) almond flour
  • 1/4 cup (30 g) cocoa powder
  • 1 cup + 9 1/2 teaspoons (150 g) icing (powdered) sugar
  • 1/4 cup + 1 tablespoon (40 g) all-purpose flour
  • 1/2 cup (125 g) egg whites, room temperature (see note #1)
  • 4.4 oz. (125 g) unsalted butter, melted
  • 25 fresh cherries with stems

* If needed, please refer to Baking Conversion Charts.


  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.

  2. Cut butter into small pieces and melt it in the microwave at 20-second intervals. Let it cool to room temperature. Alternatively, place butter pieces in a small saucepan and melt over low heat, stirring.

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

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

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

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

  7. Bake for 6 minutes. Open the oven and carefully insert a cherry with a stem into each financier. Continue baking for the other 6 to 8 minutes until a cake tester or a toothpick comes out clean.

  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.


  1. 125 g egg whites, approximately equal to 3 raw fresh egg whites from jumbo-sized chicken eggs.
  2. Don't overwhisk egg whites: they shouldn't be mounted.
  3. Use a small, blunt knife to help release financiers and remove them from the mold.
  4. Make-ahead option: Make the financier batter in advance, cover it with a plastic film in contact, and refrigerate for 2-3 days. 





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