Chocolate Financiers

• Vegetable oil
• 9 tablespoons unsalted butter
• 1 18 ounces bittersweet chocolate, finely chopped
• 1 vanilla bean
• 1 cup confectioners' sugar
• 1/4 cup plus 2 teaspoons flour
• 13 cup plus 1 tablespoon finely ground almonds
• 1 tablespoon plus 1/2 teaspoon finely ground pistachios
• 4 egg whites

1. Preheat the oven to 400 degrees.
2. Grease a financier mold (tops of mold should measure approximately 1 7/8 by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet.
3. If you use individual molds, you'll need 14.
4. Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm.
5. Melt the chocolate in a double boiler over low heat and keep warm.
6. Split the vanilla bean in half lengthwise and scrape out the seeds.
7. Set both the pod and seeds aside.
8. In a large bowl, sift together the sugar and flour.
9. Add the almonds and pistachios and mix with a wooden spoon.
10. Add the egg whites, vanilla pod and seeds and stir vigorously.
11. Strain a quarter of the warm butter over the mixture and stir to combine.
12. Strain in the remaining butter and mix well; then stir in the melted chocolate.
13. Let the batter cool to room temperature.
14. Remove the vanilla pod.
15. (The batter will hold in the refrigerator for up to 3 days.)
16. Pour the batter almost to the top of the molds.
17. Bake for 12 to 13 minutes; rotate the pan after 6 minutes.
18. Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.

vegetable oil, unsalted butter, bittersweet chocolate, vanilla bean, sugar, flour, ground almonds, pistachios, egg whites

Taken from cooking.nytimes.com/recipes/11448 (may not work)