Chocolate Gingerbread Financier

Makes 1 dozen

1¾ cups butter 1 cup brown sugar ½ cup molasses 4 eggs 2 tablespoons vanilla 2 cups almond flour 2½ cups cake flour ½ cup malted milk powder 2 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground clove ½ cup cocoa powder ¼ cup chopped dark chocolate 4 teaspoons baking powder 2 teaspoons salt 2 cups sour cream ½ cup Almond Bite Liqueur Sanding sugar for the tops Preheat oven to 350°F. Brown the butter in a saucepan. Cool completely until it re-solidifies (popping it in the fridge works best). In a large bowl, sift all of the dry ingredients together (flours, malted milk powder, spices and cocoa). In the bowl of a stand mixer, place the browned butter, brown sugar and molasses. Fit with the paddle attachment and cream the mixture together until fluffy. Add the eggs 1 by 1 with the mixer running on low. Add the vanilla. Beat mixture again and scrape down the sides of the bowl. In a separate small bowl, mix together the sour cream and Almond Bite Liqueur. With the mixer running on low, add about ⅓ of the flour mixture and beat until partially combined. Add ½ of the sour cream mixture and beat until just barely combined. Continue by adding another ⅓ of the flour mixture. Then, add the last ½ of the sour cream mixture and beat to combine. Add the remaining ⅓ of the flour mixture and any remaining sour cream mixture. Add the chopped chocolate and beat very lightly until just combined. Spray your favorite muffin mold with pan spray. Scoop in the gingerbread batter, coming ¾ up the sides of the mold. Sprinkle tops with sanding sugar. Bake for 18 to 20 minutes. The cakes will rise and firm slightly and be fairly crispy.

BONUS STEP: SALTED CARAMEL WHIPPED CREAM ½ cup sugar 2 tablespoons water 2 tablespoons butter 2⅔ cups heavy cream ½ teaspoon Maldon salt (big flaky salt) In a heavy-bottom saucepan, combine the sugar and water over high heat until golden brown, about 4 to 5 minutes. Reduce heat to low and slowly add the butter while stirring. Slowly drizzle in ⅔ cups heavy cream. Stir mixture until very smooth and the butter has melted. Remove from heat and whisk in salt. Allow to cool completely. Whisk the remaining 2 cups heavy cream to firm, stiff peaks. Then fold in the cooled caramel sauce.