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1
Position oven rack in center of oven; preheat to 350; butter and flour about 20 rectangular or boat-shaped financier molds (size of moldshould hold about 3 tablespoons water).
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2
Set molds aside on a jelly-roll pan.
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3
Melt the chocolate in a bowl overnot touchingsimmering water or in microwave oven.
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4
Remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
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5
Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
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6
Scrape down sides of bowl as necessary.
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7
Decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but dont be alarmed.
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8
On low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
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9
Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
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10
Spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
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11
Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
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12
Turn the cookies upright and cool them to room temperature.
