Orange and chocolate top nearly everyone's chart of favorite flavor marriages, which is what makes this sauce so appealing. If you have candied orange peel on hand, chop some and pair it with the sauce for an extra dose of orange. Use a Microplane grater to zest the orange.

MAKE THE BATTER

Start by placing the butter in a sauce pan and melt using a medium flame. Keep cooking the butter, stirring occasionally, on a low-medium flame. The milk solids will rest to the bottom of the pan and will eventually start to turn brown. In French this is referred to as a Beurre Noissette. The burned butter provides a warm nutty flavor to the finished cake. Turn the heat off once the milk solids have reached a dark brown color. Pour the butter into a bowl and allow to cool.

In a mixer with a paddle attachment combine the powdered sugar, almond flour, and vanilla. Add the egg whites to the dry ingredients followed by the cooled butter. Finish with the sifted all purpose our and baking powder.

Place the batter in an airtight container and allow it sit overnight in the refrigerator (minimum 12 hours).

BAKE THE CAKES

Pull the batter out a few hours before the desired baking time.

Preheat the oven to 350F.

Financiers are traditionally baked in a rectangle shape about 2 inches by 1 inch. These molds can be found as individual metal molds or a single silicone mat. Any small mold, whatever shape, will work just fine.

Spray the chosen mold with a cooking spray or using a pastry brush, brush with butter. Fill the molds a little more than half way. Bake in the 350F oven for six minutes and then rotate and bake for another four.

Baking times will vary depending on the oven.

The Financiers should be a light to medium brown on the outside and warm on the inside. As another option, before baking, place a small pi