Chocolate financiers with raspberries and pistachios

 tax needn't be taxing

Counting your shares, bullion, cash in the bank, wads under the mattress; your doubloons, golden guineas…? Or perhaps, like Fidget, toiling into the wee small hours against the tax return deadline?

Chocolate financiers with raspberries and pistachios

chocolate financiers with raspberries and pistachios

This week, if you are experiencing a sense of opulence and decadence (or just need a boost) why not try these out-of-this-world, rich and indulgent financiers? Traditionally baked in rectangular moulds, the French name for these mini-cakes is thought to originate from the gold ingots (or maybe the finance district in Paris).

There are many versions. In the cartoon kitchen we used: 70g ground almonds, 3tbsp cocoa powder, 40g self-raising flour, 120g melted butter, 125g golden caster sugar, 4 egg whites, 30g roughly chopped pistachios, raspberries to decorate.

In a bowl mix the ground almonds, cocoa powder and flour. Separately whisk the egg whites, adding caster sugar a little at a time until you get a glossy stiff meringue.

Add the melted butter to the almond/flour/cocoa mixture and stir well. Then incorporate the egg whites into the batter, starting with 1–2 spoonfuls to loosen the mixture before adding the rest. Fold gently with a metal spoon – you want to retain as much air as possible.

Divide the mixture into your pre-prepared pre-lined financier moulds, decorate with raspberries and sprinkle with chopped pistachios.

Bake for 20–25min in a pre-heated oven at 180°/gas mark 4 (they are cooked when a toothpick inserted in the middle of the mini-cake comes out clean).

Two chocolate cakes in a row, regular readers may ask? Well, in the middle of January with tax return time looming – we need all the encouragement we can get! How about you?