Members' Recipes Archive

August 2004
Chocolate and Raspberry Financiers
Roz Denny

Chocolate and Raspberry Financiers

By: Roz Denny

These are a bite-size cross between brownies and almond cakes. They are best made in good, non-stick mini-muffin tins. I made them up for my Dad's 87th birthday party for one of the rare days this last July when we could all sit outside because the sun came out to help us celebrate. They were gobbled up by 25 80-to-90-year-olds. Next year I will make double the quantity.
Makes about 30 bite-size cakes


125g lightly salted butter
25g plain flour
25g cocoa powder
175g caster sugar
100g ground almonds
3 free-range egg whites
Oil and flour, to dust the tins
30 raspberries


1. Melt the butter in a small pan, then raise the heat and let it bubble until it starts to turn brown. It will foam, so keep an eye on it. Don't let it become too brown.

2. Remove, cool, then carefully pour off the golden-brown nutty-flavoured oil and discard the grainy bits.

3. Sift together the flour and cocoa powder. When the butter/oil is cool, beat with the caster sugar, almonds, cocoa flour and egg whites to a thick batter. Chill for at least 4 hours, or overnight.

4. Grease and flour 2 × 12-hole mini-muffin tins, ideally good-quality non-stick ones. Heat the oven to 200°C, Gas 6. Spoon the mixture into the tins and plop a whole raspberry into the centre of each.

5. Bake for 12–15 minutes until the centres look just cooked and not runny. Remove, cool in the tins for 5 minutes, then carefully unmould using a small table knife. Some may stick – panic not. Simply press the mixture together and cool upside down. Serve (right way up) lightly dusted with icing sugar.

© Recipe copyright 2004 Roz Denny


Author: Roz Denny Email:

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