Caramelized butter is what makes financiers taste so special—it adds a warm, toasty note that pairs amazing with chocolate. Here’s how to make it:

1.Cut the 80g butter into small cubes and put them in a small saucepan. Melt the butter over medium-low heat, stirring occasionally with a silicone spatula.

2.Once the butter is fully melted, keep heating it—you’ll see foam form on top. Keep stirring gently until the foam subsides and the butter turns a light golden brown color (this takes about 3–5 minutes). You’ll also smell a nutty aroma—that’s when it’s ready!

3.Immediately remove the saucepan from heat and strain the caramelized butter through a fine-mesh sieve into a heatproof bowl. This removes any milk solids, keeping the butter smooth. Let it cool to room temperature (about 15 minutes)—we don’t want hot butter to cook the egg whites later.

1.In a large mixing bowl, add the egg whites, granulated sugar, and honey. Use a whisk to stir the mixture vigorously for 1–2 minutes until the sugar starts to dissolve and the mixture looks slightly frothy. You don’t need to whip it into peaks—just mix until combined!

2.Sift the cake flour, almond flour, and cocoa powder directly into the egg white mixture. This step is crucial for a smooth, lump-free batter—sifting breaks up any clumps in the dry ingredients.

3.Use the whisk to stir the dry and wet ingredients together until just combined. Don’t overmix—stop as soon as you can’t see any dry powder. Overmixing will make the financiers dense instead of light.

4.Slowly pour the cooled caramelized butter into the batter, stirring gently with the whisk as you go. Keep stirring until the butter is fully incorporated and the batter is smooth and glossy.

1.Grease the financier molds (you can use a 10-cup mini muffin tin if you don’t have special financier molds) lightly with a little butter. This ensures the cakes don’t stick when they’re done baking.

2.Transfer the chocolate financier batter into a piping bag (or a plastic bag with a small corner cut off). Pipe the batter into the greased molds, filling each one about 90% full. The batter will rise a little when baking, so don’t fill them all the way to the top.

3.Let the filled molds sit in the refrigerator for 15–20 minutes to chill the batter. Chilling helps the financiers hold their shape while baking and gives them a better texture—trust me, this short wait is worth it!

1.Preheat your oven to 180°C (356°F). If your oven has a “bake mode” like mine, select it—my oven even preheats automatically to the right temperature, which takes the guesswork out of it!

2.Once the oven is preheated, place the chilled molds on the middle rack. Bake for 20 minutes. Halfway through baking (at the 10-minute mark), rotate the molds 180°°C (356°F) to make sure all the financiers bake evenly.

3.How to tell they’re done? The financiers should be puffed up, have a crisp golden-brown top, and a toothpick inserted into the center of one should come out clean (or with just a few moist crumbs—don’t overbake them, or they’ll dry out!).

1.Take the molds out of the oven and let the financiers cool for 5 minutes. Then, gently pop them out of the molds—they should come out easily if you greased the molds well.

2.Place the cooled financiers on a serving plate and drizzle them with chocolate sauce. You can be as generous as you want—more chocolate never hurts!

3.Serve them warm or at room temperature. They’re perfect for afternoon tea, a sweet snack, or even as a dessert after dinner. Every bite is crispy on the outside, soft on the inside, and full of chocolatey goodness—you’ll want to eat more than one!