Chocolate Financiers with Orange Ganache – A Decadent Twist by William Curley
Moist chocolate financiers with rich orange ganache, made with dark chocolate and marmalade — a refined treat from chocolatier William Curley.These Chocolate Financiers with Orange Ganache, inspired by master chocolatier William Curley, are a rich and elegant version of the classic French almond cake. Made with ground almonds, dark chocolate, and a hint of orange marmalade, these financiers are incredibly moist with a deep cocoa flavor. What elevates them even more is the silky orange ganache infused with fresh zest and topped with a touch of edible gold. Perfect for special gatherings, afternoon tea, or a luxurious treat, this recipe brings patisserie-style indulgence to your kitchen. Whether you’re a chocolate lover or a citrus fan, this combination of dark chocolate and orange will satisfy on every level.
Ingredients
For the Chocolate Financiers
- 120 g ground almonds
- 250 g icing sugar
- 20 g cocoa powder
- 85 g plain flour
- 7 egg whites approx. 240 g
- 20 g 70% dark chocolate
- 220 g butter melted
- 25 g orange marmalade
For the Orange Ganache
- 140 g whipping cream
- 30 g glucose
- Zest of 2 oranges
- 160 g 66% dark chocolate melted
- 20 g unsalted butter softened
- Edible gold leaf to decorate
Instructions
Chocolate Financiers
- Preheat the oven to 170°C (150°C fan) / Gas 4.
- Melt the chocolate over a bain-marie and bring to around 40°C. Whisk in the melted butter until fully combined.
- In a large bowl, sift together the icing sugar, cocoa powder, and flour.
- Whisk the egg whites into the dry ingredients until smooth.
- Fold in the butter-chocolate mixture, then stir in the orange marmalade.
- Transfer the mixture to a piping bag and fill your silicone moulds (ideally bar-shaped or oval financier molds).
- Bake for around 15 minutes, or until set and springy to the touch. Cool completely.
Orange Ganache
- In a small saucepan, bring the cream, glucose, and orange zest to a boil.
- Pour over the melted chocolate and whisk until smooth.
- Add the softened butter and whisk again until shiny and emulsified.
- Let the ganache cool slightly, then spoon into the center of each financier.
✨ Decoration
- Top each financier with a small piece of edible gold leaf for a luxurious finish.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.