Chocolate orange financiers and going for something slightly different

I used to think that I was immune to gore – David Cronenberg is one of my favorite directors, after all – but I might be getting less resistant to it as I get older: I haven’t been able to continue watching Hannibal (I saw two episodes of season 2 months ago) and I gave up on The Knick after only fifteen minutes. :S

I intend to go back to both series (very soon, I hope) but I can’t imagine myself watching them now. Days ago I was looking for something different, even if ever so slightly, and started watching Betrayal, the reason being my love for Night Stalker, a TV show I watched years ago (to this day I haven’t met anyone who watched it, too).

Night Stalker got canceled in a heartbeat, and Betrayal won’t have a second season – poor Stuart Townsend is definitely not the luckiest guy in the world when it comes to TV shows. :(

I’ll continue watching Betrayal anyway – so far, it’s kept me interested and it doesn’t involve blood or chopped people. That is what I want for the moment. :)

I might go back to gore soon, who knows? The same way I always go back to financiers: I can’t resist baking them, even though I tell myself I’ll keep the egg whites in the freezer until I have enough of them to bake an angel food cake. :) There is always an interesting financier recipe to try with good flavor combos, like orange and chocolate, which I find fantastic together.

Chocolate orange financiers
adapted from two great sources: A Passion for Baking and Simply Bill

120g icing sugar
65g all purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking powder
pinch of salt
85g almond meal
5 egg whites
80g unsalted butter, melted and cooled
35g dark chocolate, melted and cooled – I used one with 53% cocoa solids
½ teaspoon vanilla extract
finely grated zest of 1 orange
icing sugar, for dusting

In a large bowl, sift together the icing sugar, flour, cocoa, baking powder and salt, then whisk in the almond meal. Stir in the eggs whites, then the butter, chocolate, vanilla and zest. Cover and refrigerate the batter for 1 hour.
Preheat the oven to 180°C/350°F. Butter and flour ten 100ml capacity mini cake or muffin pans.
Pour the batter in the pans, then bake for about 15 minutes or until risen and firm to touch and a skewer inserted in the center comes out clean.
Cool in the pans for 2 minutes, then carefully unmold onto a wire rack to cool. Dust with icing sugar to serve.
Financiers are best served the day they’re made, but can be stored in an airtight container for up to 2 days.

Makes 10