INDIVIDUAL CHOCOLATE ALMOND CAKES

- 6 tablespoons (90 g) unsalted butter, plus more for greasing the pan
- 1 cup (90 g) sliced almonds
- 3 tablespoons (25 g) unsweetened Dutch-process cocoa powder (preferably Valrhona)
- 1 tablespoon (10 g) flour
- â…› teaspoon salt
- ¾ cup (90 g) confectioners’ sugar
- â…“ cup egg whites, at room temperature
- ¼ teaspoon almond extract
Instructions:
- Preheat the oven to 425°F (220°C). Lightly butter mini-muffin tins or a silicone baking butter mini-muffin tins or a silicone baking mold with 1-inch (3-cm) round indentations and place on a sturdy baking sheet.
- Melt the butter in a small saucepan and set aside until room temperature.
-  In a food processor or blender, grind the almonds with the cocoa, flour, salt, and sugar. Transfer the mixture to a medium bowl.
-  Stir the egg whites and almond extract into the ground almond mixture, then gradually stir in the melted butter until smooth and fully incorporated.
- Spoon the batter into the molds, filling them three-quarters full.
-  Bake for 10 to 15 minutes, until slightly puffed and springy to the touch. Remove from the oven and cool completely before removing from the molds.
- STORAGE: Once cooled, financiers can be kept in an airtight container at room temperature for up to one week. The batter can also be made, then chilled, and baked up to five days later.