20g 70% Dark chocolate
250g Unsalted butter
255g Icing sugar
20g Cocoa powder
85g Plain flour
120g Ground almonds
240g Egg white
210g California Raisins, chopped
24g Orange marmalade
For the Lime Ganache
140g Whipping cream
2g Lime zest
160g Dark chocolate
25g Unsalted butter
1 Preheat the oven to 180°C (350°F/Gas 4), melt the chocolate over a bain-marie to 45˚C (120°F).
2 In a pan bring the butter to the boil over a low heat, stirring periodically cook until the butter turns nut brown, remove from the heat and allow to cool.
3 Sift the sugar, cocoa powder and flour into a bowl and mix in the ground almonds and egg whites. Add the butter, melted chocolate, chopped raisins and marmalade, beat until smooth.
4 Pipe the mixture into a fleximat and bake in the oven for about 15–18 minutes until risen and firm to the touch. Allow to cool before removing from the moulds.
5 To make the lime ganache, put the cream and lime zest into a heavy-based pan, bring to the boil. Strain over the chopped chocolate, mixing continuously
to form an emulsion. Add the butter and mix until smooth.
6 Pipe the ganache into the centre of the financiers. Decorate with gold leaf and allow to set.
Recipe courtesy of California Raisins