Financiers

• 3 12 ounces bittersweet chocolate, finely chopped (preferably Valrhona Caraibe)
• 3 large eggs, at room temperature
• 12 cup sugar, plus
• 1 tablespoon sugar
• 1 cup finely ground almond powder
• 9 tablespoons unsalted butter, at room temperature (4 1/2 ounces)
• 13 cup tepid water, plus
• 2 tablespoons tepid water
• 13 cup all-purpose flour, sifted plus
• 2 tablespoons all-purpose flour, sifted

1. Position oven rack in center of oven; preheat to 350; butter and flour about 20 rectangular or boat-shaped financier molds (size of moldshould hold about 3 tablespoons water).
2. Set molds aside on a jelly-roll pan.
3. Melt the chocolate in a bowl overnot touchingsimmering water or in microwave oven.
4. Remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
5. Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
6. Scrape down sides of bowl as necessary.
7. Decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but dont be alarmed.
8. On low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
9. Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
10. Spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
11. Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
12. Turn the cookies upright and cool them to room temperature.

bittersweet chocolate, eggs, sugar, sugar, ground almond powder, unsalted butter, tepid water, water, flour, flour

Taken from www.food.com/recipe/financiers-276725 (may not work)