An Irresistible Valentine

featuring a recipe for

Chocolate Walnut Financier – a Gluten Free, Grain Free tiny cake

It is Valentine time: With February comes Saint Valentine’s Day and with the 14th coming our way, we immediately think of family and friends who are near and dear to us. It gives us a reason to unabashedly buy a mushy card rather than a humorous one. It is a month of new beginnings with the promise of spring’s arrival. In some areas, we will notice the first tiny crocus popping its head from the sleeping gardens, with some even peeking from a snowy blanket. In keeping with Valentine’s Day and my objective to provide you with useful, simple and delicious things to make and eat, I have developed the following irresistible Valentine recipe so you can impress your family and friends.

This is my version of a classic French tea cake, the Financier. It is a winner. According to history, this tiny Parisian cake became popular in the financial district of Paris. In order to impress the high rolling bankers, the restaurants made the cakes in the shape of tiny gold bars.

Traditionally, financier cakes are made using almond meal (ground almonds), but other nuts can be substituted. The flour is replaced by cocoa in this gluten-free version to create beautiful, dark, and delicious miniature cakes. This treat with its chocolate-walnut combination is sure to delight your loved ones on Valentine’s Day and any other day, as well.

CHOCOLATE WALNUT FINANCIERS

CHEF TALK: These tiny cakes freeze very well. They are an excellent gluten free and grain free option. If you require a dairy-free financier, substitute the butter with coconut butter or another dairy-free alternative.

Makes: 16 – 20 tiny tea cakes, depending on the size of the mold (mini muffins or financier molds)

INGREDIENTS:

2/3 cup butter, unsalted (170 g)
1 to 1½ cups icing sugar, sifted (180 g)
1 cup ground walnuts, toasted, then ground (120 g)
½ cup cocoa powder (60 g)
½ teaspoon salt
5 eggs, large – whites only (150 ml)
1 teaspoon of pure vanilla extract (5 ml)
½ teaspoon of pure almond extract (2.5 ml)

METHOD:

Preheat the oven to 350°F (175°C) or 325°F, if using a convection oven.
Melt the butter in a small saucepan. Butter the molds or mini muffin tins, and then allow the remaining butter to cool.
Combine together the icing sugar, ground walnuts, cocoa powder and salt.
Whisk the egg whites lightly to loosen and then add the vanilla and almond extracts. Mix the dry ingredients into the egg whites. Next, whisk in the butter.
Fill financier molds or mini-muffin tins ¾ full with financier batter.
Bake 10 to 15 minutes or until the little cakes are no longer shiny (a toothpick inserted into the center comes out with just a few moist crumbs clinging to the toothpick).

GARNISH:

* A simple dusting of icing (confectioner’s) sugar with a few fresh berries is all that is required.

* If desired, a sprinkling of sea salt or smoked salt on top will enhance the flavours even further.