Chocolate/Hazelnut Giant French Financier

Chocolate/Hazelnut Giant French Financier

If you have made the last recipe I posted (French Salted Butter Cookies), you may have ended with a lot of unused egg whites. Did you know you can freeze them? If you did, then this Chocolate/Hazelnut Giant French Financier recipe is then perfect to us them. I used the recipe from this blog : Un dejeuner de soleil who has really nice recipes and not only for cakes. 

If you made the french salted butter cookies but didn’t keep the egg whites, just do them again :)! It will keep you and/or your kids busy during this corona virus crisis and you will have lovely biscuits and cake to eat while watching your favourite Netflix show! Another bonus: it is gluten-free!

This Chocolate/Hazelnut Giant French Financier is also super quick and easy to do so no excuse!


  • 150g of dark chocolate
  • 150ml of liquid cream 
  • 120g of egg whites (about 4 eggs)
  • 60g of butter
  • 50g of icing sugar
  • 3g of baking powder
  • 60g of hazelnut powder (almond works fine too)
  • 40g of Maizena
  • Cherries (optional – and raspberries can be a good alternative)
Chocolate/Hazelnut Giant French Financier Ingredients

Cut the chocolates in small pieces and put it in a big bowl. 

Warm up the cream to a boiling point and pour it on the chocolate. Mix well with a spatula until the chocolate is all melted. Set aside. 

Chocolate Ganache for Financier

Melt the butter in a pan until there’s no more foam on top and it smells like hazelnut. This is called “Beurre Noisettes” in French.  Filter it if needed and set aside. 

Briefly whisk the egg whites in a big bowl to “break” them. No need to whip it until firm and foamy. 

Mix the dry ingredients together (hazelnut powder, icing sugar, maizena and baking powder) and add it to the egg whites. 

Add the “beurre noisette”.

Add the chocolate/cream mix carefully with a spatula. 

Financier batter with chocolate

Pour this batter in a square or round greased mould and add some cherries on top as desired. 


Bake for 25-30 min at 170˚C. If the center of the cake is not well cooked in the middle, leave it in the oven few more minutes. 

Bon appétit!

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