Rich and Moist Chocolate Financier

Preheat the oven to 230°C (446°F) with both top and bottom heat for at least 20 minutes.

Using a brush, thinly coat the financier molds with softened butter. Place the molds in the refrigerator to chill and set the butter until you are ready to use them.

To make the browned butter, add 98g of unsalted butter to a pot and heat it over medium-low heat. Stir continuously until the butter turns a rich brown color and has a nutty aroma. Once it reaches the desired color, immediately place the pot in a bowl of cold water to stop the cooking process.

In a separate bowl, combine the egg whites, granulated sugar, and corn syrup. Whisk lightly just until small bubbles form, without whipping too much air into it.

Sift the almond flour, all-purpose flour, and baking powder into the egg white mixture. Whisk until the dry ingredients are just combined and no streaks of flour remain.

Melt the dark couverture chocolate in a microwave or over a double boiler. The ideal temperature is around 50°C (122°F). Add the melted chocolate to the batter and mix with a whisk until uniform.

Ensure the browned butter is warm, around 60°C (140°F). Pour the browned butter into the batter in two separate additions, whisking thoroughly after each to ensure it is fully incorporated and emulsified.

Use a spatula to scrape the sides and bottom of the bowl for a final mix. Transfer the finished batter into a piping bag for easy filling.

Pipe the batter into the chilled, buttered molds, filling each one about 80-90% full.

To prevent the bottoms from burning, place a spare pan on the lower rack of the oven. Bake the financiers at 200°C (392°F) for 7 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 7 minutes.

Once baked, immediately remove the financiers from the molds and transfer them to a wire rack to cool completely. This helps maintain their crispy exterior.