Black Sesame and Chocolate Financier Cake: An Easy, Elegant & Make-Ahead Dessert Recipe
Prepare to be amazed by the **Black Sesame and Chocolate Financier Cake**, a dessert that combines stunning visual appeal with remarkable simplicity. Don’t let its sophisticated appearance intimidate you; if you’ve mastered the art of baking muffins, you’re more than ready to conquer this elegant cake. Its inherent ease of preparation, coupled with the flexibility of making both the batter and the cake in advance, positions it as the quintessential stress-free dessert for any occasion. Imagine serving a show-stopping cake that required minimal last-minute effort – this financier cake delivers precisely that.
This post contains affiliate links. Full disclosure is at the bottom of the article.
The Allure of Financiers: From Petite Delights to a Grand Cake
My admiration for financiers is profound, and for good reason. These exquisite French almond cakes, traditionally made with nutty brown butter and finely ground almonds, are far more approachable than their elegant name suggests. Often described as a sophisticated cousin to the muffin, financiers are incredibly simple to master, making them a perfect baking project for home cooks of all skill levels. Their true charm lies in their remarkable versatility: you can experiment with various nuts, incorporate fresh or roasted fruits, dried fruits, vibrant citrus zests, or even indulgent chocolate chips to create endless flavor combinations. Beyond their adaptability, financiers offer unparalleled convenience. The batter can be prepared several days in advance and stored in the refrigerator, allowing you to whip up a fresh batch of these golden treats with minimal fuss, transforming them into the ultimate stress-free dessert solution.
A Culinary Revelation: Transforming Financier Batter into a Stunning Cake
Despite my extensive experience baking individual financiers, the innovative concept of transforming the classic financier batter into a full-sized cake had never crossed my mind. This truly game-changing revelation occurred during an immersive three-day professional pastry class led by the esteemed Chef Patrice Demers. Chef Demers, a master of his craft, meticulously demonstrated the creation of ten of his signature desserts, each a multi-component masterpiece designed to refine specific techniques and inspire novel presentation approaches.
While every dessert crafted alongside my immensely talented peers during the class was a source of great learning and inspiration, one particular creation left an indelible impression: Chef Demers’ extraordinary **Black Sesame and Chocolate Financier Cake**. The sheer ingenuity of adapting financier batter to a larger cake format was, in itself, worth the entire class tuition. This experience not only broadened my baking horizons but also equipped me with invaluable tips and techniques for adjusting financier batter to ensure it bakes perfectly as a cake. I am thrilled to share these expert insights with you throughout this article, empowering you to recreate this show-stopping dessert in your own kitchen.
Effortless Elegance: Crafting Your Black Sesame and Chocolate Financier Cake
One of the most appealing aspects of this Black Sesame and Chocolate Financier Cake is its deceptive simplicity. Despite its undeniably spectacular presentation, the actual baking process is surprisingly straightforward – truly no more challenging than preparing a batch of your favorite muffins. The main hurdle you might encounter when embarking on this chocolate financier cake adventure is selecting the ideal baking pan. Chef Demers, whose original recipe inspired this adaptation, typically employs a savarin mold. This distinctive shallow, donut-shaped pan yields a cake with an exquisitely rounded top and a charming central cavity. Savarin molds generally hold less batter than a traditional Bundt pan, which is advantageous for this recipe as the chocolate financier cake is best enjoyed in more modest, yet perfectly satisfying, slices. The unique shape also allows for beautiful presentation, especially when glazed or filled.
Choosing Your Perfect Pan: Versatile Options for Every Baker
While a savarin mold offers a truly authentic and visually stunning result for your Black Sesame and Chocolate Financier Cake, I completely understand that not every home kitchen is equipped with this specialized bakeware. There’s no need to rush out and purchase a new pan if you don’t already own one! This recipe is remarkably forgiving and adaptable, allowing you to achieve fantastic results with several common alternatives. Here are some excellent pan choices you can use to successfully bake this delightful Black Sesame and Chocolate Financier Cake:
- Ring Mold Pan: Ring mold pans, while typically a bit deeper than the classic savarin, are an excellent substitute. They will still produce that beautiful central hole and elegant circular shape that makes this cake so appealing. The resulting cake might be slightly wider and not quite as tall as one from a savarin mold, but it will undoubtedly retain its gorgeous ring form and delicious texture. This is a great option for those who want a similar aesthetic without buying a savarin.
- Giant Donut Pans: For a fun and modern twist, consider using giant donut pans. These trendy silicone molds are not only easy to use but also incredibly flexible, making unmolding your delicate financier cake a breeze. The larger size and unique shape will add a playful touch to your presentation, perfect for casual gatherings or a special breakfast treat. Plus, silicone bakeware is often non-stick, simplifying your baking experience.
- Classic Round Cake Pan: If you prefer a more traditional presentation or simply want to use what you already have, a classic cake shape works wonderfully. You can easily bake this Black Sesame and Chocolate Financier Cake batter in an 8-inch (20-cm) round cake pan. To ensure a flawless release, I strongly recommend going beyond just greasing and flouring the pan. Take the extra step of lining the bottom with a round of parchment paper. This creates a non-stick barrier that guarantees your beautifully baked cake will unmold cleanly and effortlessly, preserving its perfect shape.
- Muffin Pans (for Individual Financiers): And, of course, you can always revert to the financier’s classic individual form! This recipe is perfectly adaptable for making traditional, mini black sesame chocolate financiers. Simply line the cups of two 12-cup muffin pans with elegant parchment paper cups or regular paper liners. Fill each cup with approximately 2 tablespoons (30 ml) of the rich financier batter. Bake these delightful mini cakes at 350°F (175°C) for about 15 minutes, or until golden and set. Once cooled, invert them onto a wire rack (allowing them to sit on their wider base) and generously pour the decadent chocolate ganache over each one. A sprinkle of sesame seeds and a delicate garnish of candied lemon zest, if desired, will complete these charming individual treats.
Beyond the Mold: Creating a Memorable Dessert, Your Way
While the options above provide fantastic alternatives, it’s worth noting that if you happen to own a classic financier pan, you can certainly use it to create traditional, elongated financier shapes. The beauty of this Black Sesame and Chocolate Financier recipe lies in its incredible adaptability. Regardless of the pan you ultimately choose – whether it’s a specialized savarin, a versatile ring mold, a classic round cake pan, or individual muffin tins – you are guaranteed to create a truly memorable and utterly delicious dessert that will impress your guests and satisfy your sweet cravings. The unique flavors of black sesame and dark chocolate, combined with the tender crumb of a financier, shine through in any form.
Essential Tips for an Unforgettable Black Sesame and Chocolate Financier Cake
To ensure your Black Sesame and Chocolate Financier Cake turns out absolutely perfect – moist, flavorful, and beautifully presented – consider these essential baking tips. These insights, some of which come directly from my professional pastry class experience, will elevate your results and make the baking process even more enjoyable.
- Use the Right Pan for the Job: As discussed, the choice of baking pan significantly impacts the final shape and presentation of your financier cake. Refer to the detailed pan substitution ideas above to select the best option for your kitchen. Whether you aim for the elegant ring shape of a savarin or a classic round cake, understanding your pan’s characteristics will help you adjust baking times slightly and ensure proper unmolding. Don’t forget, instructions for delightful individually-sized financiers are also included within the recipe below!
- Ensure Your Black Sesame Seeds Are Toasted: This is a critical step often overlooked, yet it makes a world of difference in flavor. Black sesame seeds, though dark, are typically sold raw. To achieve their full, deep, nutty aroma and intense flavor, they absolutely must be toasted. Toasting unlocks volatile oils, transforming their taste from subtle to wonderfully pronounced. Spread them evenly on a baking sheet and toast them gently in a preheated oven (refer to the recipe notes for specifics) until fragrant, then allow them to cool completely before incorporating them into your batter. This simple step is key to the distinctive deliciousness of this financier cake.
- Don’t Be Afraid of Making Brown Butter: If the idea of browning butter, or making “beurre noisette,” sounds intimidating, rest assured it’s a remarkably easy and rewarding technique. This French culinary secret adds an incredible depth of nutty, caramelized flavor to your baked goods. The trick is to use a light-colored stainless steel pan, which allows you to clearly monitor the color changes as the butter solids toast. Stay attentive and close to the stove – the process only takes a few minutes – and trust your senses! As the butter cooks, it will transition from foaming to clearing, and finally, the milk solids will begin to brown and settle at the bottom. Most importantly, use your nose: a distinctively alluring, nutty aroma signifies perfection. Remove it from the heat immediately at this point to prevent burning. To see just how effortless this technique is, be sure to watch my short video demonstration and consult the recipe below for step-by-step instructions.
- Combine Brown Butter with Canola Oil for Lasting Moisture: This invaluable tip, directly from Chef Demers, is a game-changer for the financier cake’s texture and longevity. While brown butter imparts incredible flavor, adding a touch of neutral canola oil to the batter ensures the cake remains incredibly soft, moist, and tender for days. This strategic combination prevents the cake from drying out, even after storage, making it an absolutely ideal make-ahead dessert. This longevity, coupled with the protective and flavorful chocolate ganache coating, means you can prepare this cake well in advance of an event, allowing you to relax and enjoy your celebration without last-minute baking stress. Simply allow the cake to cool completely, apply the ganache and sesame seed topping, let it set, then store it in an airtight container or under a cake dome at room temperature for up to 3 days. Garnish with candied lemon zest just before serving for an extra touch of brightness.
- Use the Best Quality Dark Chocolate You Can Afford: The quality of your ingredients, especially chocolate, profoundly impacts the final taste and texture of your desserts. For this Black Sesame and Chocolate Financier Cake, investing in high-quality dark chocolate is paramount. Superior dark chocolate boasts a high cacao content (preferably 70% or higher), minimal sugar, few additives, and no artificial flavors or preservatives. It’s often crafted from cocoa nibs roasted at lower temperatures, which preserves and enhances the unique flavor profiles of the cacao beans – much like fine wine grapes, their taste varies significantly based on origin. Quality dark chocolate melts smoothly, contributes a richer, more complex flavor to your ganache, and maintains a beautiful, glossy shine when set. For exceptional results, I highly recommend using renowned brands such as Valrhona’s Guanaja Dark Chocolate, Callebaut’s Dark Bittersweet Chips, or Cacao Barry’s Ocoa Discs.
VIDEO: How to make brown butter
Learn how to make brown butter step by step. It’s an easier technique than you think and it brings a world of flavor to your dishes!
Pin Recipe
Black Sesame and Chocolate Financier Cake
Ingredients
For the black sesame financier cake
- 1/3 cup 80 ml black sesame seeds, toasted (see note)
- 1/2 cup 125 ml unsalted butter, diced
- 1/2 cup 125 ml all-purpose flour
- 1/3 cup 80 ml packed brown sugar
- 1/4 tsp 1 ml kosher salt, or fine sea salt
- 3/4 cup 180 ml powdered sugar, sifted
- 1/2 cup 125 ml almond flour (finely ground almonds—about 1.5 oz/43 g)
- 5 large egg whites boxed egg whites are fine for this
- 1/4 cup 60 ml canola oil
- 1 tsp 5 ml toasted sesame oil
- 1-2 drops black gel food coloring for a more dramatic color, optional
For the chocolate ganache
- 1 cup 250 ml chopped quality dark chocolate (6 oz/170 g, preferably 70% cocoa content)
- 3 tbsp 45 ml unsalted butter, diced
- 2 tbsp 30 ml canola oil
- Pinch kosher salt or fine sea salt
To assemble
- Toasted sesame seeds natural or black or a mixture of both
- Flaky sea salt
- Fresh or candied lemon zest optional
Instructions
-
To brown the butter: Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put it back on the heat.
The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious nutty aroma. When it does, remove the butter from the heat, pour into a small bowl, and let it cool for 10 minutes. Watch my short video to see how easy it is to make brown butter.
-
For the black sesame and chocolate financier cake: In the bowl of a food processor (or a mini food processor, or the food processor attachment of a hand blender), combine the toasted black sesame seeds, flour, brown sugar, and salt. Process for about 2 minutes, or until the mixture turns gray (scrape down the bowl as needed.)
-
Transfer the dry ingredients to a large mixing bowl. Add the powdered sugar and almond flour, then whisk to thoroughly combine. Add the egg whites and whisk until fully incorporated. Add the brown butter, canola oil, sesame oil, and black gel food coloring, if using, and whisk until fully incorporated. Cover the bowl with plastic wrap and refrigerate the butter for at least 1 hour, or up to 3 days.
-
To bake the black sesame and chocolate financier cake: Preheat the oven to 350°F (175°C). Generously butter a 9-in (23-cm) savarin or ring mold pan, lightly dust with flour, then tap out the excess. Spoon the financier batter around the mold (the batter will be a bit stiff because it was refrigerated.) Once you’ve spooned all the batter into the mold, use the back of the spoon to evenly distribute it around the mold and level out the top.
-
Bake for 35 to 40 minutes, or until the financier cake is puffed up, light golden around the edges, and fully set (a toothpick inserted in the center of the cake should come out clean.) Transfer the pan to a rack and let cool for 10 minutes, then invert the cake onto the rack to cool completely. Do not let the cake fully cool into the pan because it could get stuck to it for good (especially if you’re using an aluminum pan.)
-
For the chocolate ganache: In a double-boiler, add the chocolate and stir until fully melted. (You can also melt the chocolate in a measuring cup in the microwave by heating it at a low power level for 10 seconds at a time. Stir thoroughly before returning to the microwave and repeat until the chocolate is fully melted.) Add the butter and oil and whisk until the butter is melted and the oil is incorporated. If you melted the chocolate in a double-boiler, transfer the warm ganache into a measuring cup.
-
Place the rack with the cooled financier cake over a parchment paper-lined baking sheet. (Lining the baking sheet with parchment paper will make it easy to recover and save the excess ganache for another use.) Slowly pour the ganache around the financier cake, making sure the cake is fully covered. Sprinkle the ganache with sesame seeds and flaky sea salt. Let the ganache set fully, then transfer the cake on a serving plate or the base of a cake dome. Cover and keep at room temperature for up to 3 days.
-
SERVING: Distribute candied lemon zest around the top of the cake, if desired. Slice and serve.
-
STORAGE: Store leftover cake under a cake dome or in an airtight container at room temperature for up to 3 days.
NOTES
-
How to toast sesame seeds: Preheat the oven to 300°F (150°C). Spread the sesame seeds over a baking sheet and bake for 10 minutes, shaking the pan once or twice during the process. Let cool completely. Store in an airtight container until needed.
-
How to bake individually-sized black sesame and chocolate financiers: Line the cups of two 12-cup muffin pans with parchment paper cups. Fill each cup with about 2 tbsp (30 ml) of financier batter. Bake the financiers at 350°F (175°C) for about 15 minutes, or until puffed up, lightly golden around the edges, and fully set (a toothpick inserted in the center of one of the financiers should come out clean.) Prepare the ganache as directed, then dip the tops of each financier into the warm, liquid ganache. Sprinkle with sesame seeds and flaky sea salt. Let the ganache set fully, then store in an airtight container at room temperature for up to 3 days. Right before serving, garnish with candied lemon zest, if desired.
-
Recipe Credit: Recipe from Chef Patrice Demers adapted for the home kitchen by Marie Asselin, FoodNouveau.com.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.