Servings: 16 slices
Calories: 337.9kcal
Ingredients
Chocolate Financier Cake Base
- 5 egg whites ~141g
- 8 tbsp unsalted butter ~113g, plus more for greasing
- 7 tbsp sugar ~85g
- 1⅓ tbsp honey ~28g
- ½ tsp vanilla extract optional
- ¾ cup almond flour ~70g
- 7 tbsp cake flour ~42g
- 3 tbsp cocoa powder ~14g, unsweetened
- ½ tsp baking powder optional
- powdered sugar for dusting the pan
Dubai Filling
- 7 oz pistachio cream 200g, up to 8 oz / 225g
- 3½ oz kataifi (or kadayif) 100g, dried and chopped
Whipped Mascarpone
- ⅔ cup heavy cream ~160g, cold
- ⅔ cup mascarpone ~160g
- 3 tbsp powdered sugar ~25g
- 1 tsp vanilla extract
Milk Chocolate Ganache
- 3 tbsp heavy cream ~45g
- 90 g milk chocolate, chopped
- ½ tbsp unsalted butter ~8g
- 1 pinch salt
To Finish
- chopped pistachios
Instructions
Chocolate Financier Cake Base
- Preheat. Set the oven to 390°F (200°C).
- Brown the butter. Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty — about 5–10 minutes. Transfer to a bowl and cool quickly by setting it in cold water.8 tbsp unsalted butter
- Mix egg whites and sugar. Whisk the egg whites and sugar together just until a little foam forms on the surface. You're not whipping them — just combining.5 egg whites, 7 tbsp sugar
- Add honey and vanilla. Stir in the honey and vanilla until incorporated.1⅓ tbsp honey, ½ tsp vanilla extract
- Add dry ingredients. Sift the almond flour, cake flour, cocoa powder, and baking powder together, then mix into the wet ingredients until smooth.¾ cup almond flour, 7 tbsp cake flour, 3 tbsp cocoa powder, ½ tsp baking powder
- Add the brown butter. Pour in the cooled brown butter, including the browned bits at the bottom — they carry a lot of flavor. Make sure it isn't too hot or it may cook the egg whites.
- Prepare the pan. Line the bottom of an 8-inch pan with parchment. Grease the sides with butter and dust with powdered sugar for easy release.powdered sugar
- Bake. Pour in the batter — it will be fairly fluid. Place in the oven and immediately reduce the heat to 360°F (180°C). Bake for 13–15 minutes, until the edges are lightly golden and the center is set.
- Cool. Let the cake cool in the pan for 10–15 minutes, then remove and leave on a rack until fully at room temperature.
Dubai Filling
- Toast the kataifi. If yours isn't pre-cooked, toast it in a pan with a little butter over medium heat until golden and crunchy. Let it cool completely before mixing.3½ oz kataifi (or kadayif)
- Mix. Combine the pistachio cream and kataifi in a bowl and mix until fully combined. If the pistachio cream is very thick, warm it briefly in a double boiler first to loosen it up.7 oz pistachio cream
Whipped Mascarpone
- Whip the cream. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Whip on medium speed until the mixture doubles in volume and starts leaving trails after the whisks.⅔ cup heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla extract
- Add mascarpone. Add the mascarpone and stir gently to break it up, then mix on low speed until smooth with no lumps. Increase to medium and whip just until firm. Stop immediately if it looks grainy.⅔ cup mascarpone
Assemble
- Prep the pan. Butter the inside walls of an 8-inch pan, then press parchment against the sides — the butter holds it in place.
- First layer. Slice the cooled chocolate financier in half horizontally. Place the bottom half in the prepared pan.
- Add Dubai filling. Spread the Dubai filling evenly over the base, all the way to the edges.
- Add whipped mascarpone. Spread the mascarpone cream evenly over the Dubai filling.
- Top layer. Place the second financier half upside down on top — dome side down into the cream. Press firmly and evenly so there are no air pockets.
- Refrigerate. Cover and refrigerate for at least 2 hours to stabilize.
Milk Chocolate Ganache
- Heat the cream. Warm the heavy cream just below boiling — watch for tiny bubbles at the edges; don't let it reach a rolling boil.3 tbsp heavy cream
- Pour and rest. Pour the hot cream over the chopped chocolate and let sit for 2–3 minutes.90 g milk chocolate, chopped
- Stir to emulsify. Stir with a spatula until smooth and glossy.
- Add butter and salt. Add the butter and salt while the ganache is still warm and stir until fully incorporated. Let cool until thickened to a pourable consistency.½ tbsp unsalted butter, 1 pinch salt
Finish
- Glaze. Unmold the cake, carefully remove the parchment, and pour the ganache in a thin layer over the top, letting it spread naturally.
- Finish. Scatter chopped pistachios over the top before the ganache sets.chopped pistachios
- Set. Wait 30–60 minutes until the ganache sets, then serve.
Notes
- Makes one 8-inch cake.
- Treat macros as rough estimates as pistachio cream macros vary by brand. Chopped pistachios estimated at 30g.
Nutrition
Calories: 337.9kcal | Carbohydrates: 26.2g | Protein: 5.5g | Fat: 23.6g | Fiber: 1.3g
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