Vanilla Bean Financier

This weekend I decided to play check up with my Heavenly Baker friends.  The past few weeks have been ultra busy and things are finally starting to settle down.  So... I made the fake financiers (which I thought were really good) and the fudge-y chocolate bundt cake (which I thought was ok).  I wanted to make the Lemon Crown Cake but that one will have to be patient.

I started with the Velvet Fudge Cake.  I mixed and creamed and bloomed as directed.  Here is where I got stuck.  I really like the flavor from a mixture of chocolate and cocoa in cakes.  I think it rounds out the chocolate flavor better then just using one of these.  This cake only used cocoa and since the batter was pretty stable, I decided to add mini chocolate chips.  In the end, I thought this turned out to be a good decision because I found the cake to bit dry and the chips added a touch of moisture.  I am a sucker for super moist cakes and unfortunately, this one didn't cut it. 

Next I moved on to the fake financiers.  I must admit that I started this cake with a lot of reservation.  I LOVE real financiers and I couldn't imagine removing the almond flour.  Why do it when the alternative is so wonderful?!?  Well, I proceeded as directed and I must say the result was surprisingly good.  I like the dense texture and I thought the flavor profile was really good.  I like the strong vanilla flavor as well as the buttery-ness.  I did decide to change this recipe up a little as well.  I added one sour cherry to each little cake as well as some pistachios (I just couldn't have a nut-less financier).  So... all that went well until I did the one thing that I always so and that always ticks me off.  I overfilled the molds.  I compulsively do this and I don't know why.  I hate myself!!!!