Hazelnut Brown Butter Cake (Inspired by French Financiers)
This brown butter cake is inspired by classic French financiers - small, rectangular cakes known for their crisp edges, tender centers, and luxurious flavor. My version is made with hazelnuts, chocolate, and orange, for a delightful, easy treat.
Equipment
- financier molds or loaf pan, mini muffins, or madeleine cookie molds
Ingredients
- 7 Tbl unsalted butter 100 g, plus more to grease the pan
- ¼ cup hazelnuts 30 g
- ¾ cup + 1 Tbl hazelnut flour 90 g
- ½ cup all purpose flour 60 g
- 1 cup confectioners/icing/powdered sugar 125 g
- ¼ tsp kosher salt
- 4 eggs whites only
- ½ tsp orange extract
- ½ cup dark chocolate chips 80 g
Instructions
- Preheat oven to 365°F (185°C) conventional heat. Grease metal financier molds (or a loaf/mini muffin/madeleine pan).
- Melt butter over medium-low heat. Raise to medium, and stir until it bubbles, foams, and turns golden brown with a nutty aroma (about 8–10 minutes). Immediately pour into a bowl, including the browned bits. Set aside to cool.
- If using untoasted hazelnut flour, toast in the oven for 5 minutes and cool. Chop hazelnuts, spread on a baking sheet and toast in the oven for about 10 minutes, until golden and fragrant. Cool completely.
- In a large bowl, whisk together hazelnut flour, all-purpose flour, powdered sugar, and salt until smooth.
- Separate 4 eggs and whisk the whites until foamy. Fold into dry ingredients in three additions. Stir in the brown butter until fully incorporated. Add orange extract.
- Add toasted chopped hazelnuts and dark chocolate chips, folding gently to distribute evenly.
- Fill molds almost to the top. Bake for ~20 minutes for small molds, or ~40 minutes for a loaf pan. The cake is done when its golden and crisp around the edges.
- Cool in molds for 10 minutes, then remove. Enjoy warm or at room temperature!