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| ●Instructions |
Photo #1
Photo #2
Photo #3
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In a bowl, add sugar to butter and cream together. (Photo #1)
Stir in beaten eggs, little by little, and blend well.
Fold in flour and cocoa powder, then blend well. (Photo #2)
Transfer the batter into small rectangular molds (such as “financier” molds) up to 9/10 full.
Bake in a preheated oven or a toaster oven at 180 °C (356 °F) for about 15 minutes until golden brown.
As soon as removing the cakes from the oven, lightly brush the surfaces with sugar syrup. (Photo #3)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
6 aluminum cups) |
396kcal |
40 minutes |
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| butter |
70g |
| sugar |
70g |
| whole eggs |
100g |
| cake flour |
60g |
| cocoa powder |
10g |
| sugar syrup |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
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