PieSusan
Tortes Are Us
Chocolate Petit Fours
Another recipe from my mom's recipe box.
Yields 70 petit fours
Cake ingredients:
2 large eggs
1 stick (1/2 cup) sweet butter, melted
2 cups all-purpose flour
3/4 cup cocoa, sifted if lumpy
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup boiling water
Directions:
First make the cake layers. Preheat the oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper and grease paper.
In a large bowl, beat the eggs, gradually beat in the sugar, continue to beat until the mixture is thick and pale yellow. Beat in the melted butter.
In another bowl, stir together the flour, cocoa, baking powder and salt. Add to the egg mixture, beating or stirring until the dry ingredients are incorporated. Stir in the water.
Pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to rack and cool. When completely cool, tip the cake out, and remove the parchment paper. With a sharp knife, cut the cake in half horizontally, so you have 2 very thin layers. Place the bottom layer cut side up, in a large plate or baking pan.
Filling ingredients:
1/2 stick (4 Tablespoons) sweet butter, softened
3 oz. unsweetened chocolate
2 cups confectioners' sugar
3 Tablespoons heavy cream
Make the filling:
Beat together the butter, chocolate, confectioners' sugar and heavy cream until the mixture is smooth. Spread on the bottom layer. Cover with the top cake layer, cut side down. Place the cake in the refrigerator and chill well for at least two hours.
Cut the cake into cubes, about 1-1/4" in size. The cake needs to be very cold and the knife needs to be very sharp. Do not squash the cake. You will get about 10 cuts along the long side of the cake and 7 cuts along the short side equaling 70 cubes.
Icing ingredients:
2 cups (pint) minus 3 Tablespoons heavy cream
2 cups chocolate chips
candied violets, edible flowers, optional or colored crystallized sugar
Make the icing:
Heat the cream to boiling. Remove from the heat and stir in the chocolate. Let cool, stirring occasionally until the mixture is thick and smooth. This will take 5 to 8 minutes.
Icing directions:
Carefully, pick up the cake squares, one at a time, and coat the top and each sides with icing. Place on platter or in small paper petit fours cups. Decorate with candied violet or crustallized sugar, if desired.
Another recipe from my mom's recipe box.
Yields 70 petit fours
Cake ingredients:
2 large eggs
1 stick (1/2 cup) sweet butter, melted
2 cups all-purpose flour
3/4 cup cocoa, sifted if lumpy
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup boiling water
Directions:
First make the cake layers. Preheat the oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper and grease paper.
In a large bowl, beat the eggs, gradually beat in the sugar, continue to beat until the mixture is thick and pale yellow. Beat in the melted butter.
In another bowl, stir together the flour, cocoa, baking powder and salt. Add to the egg mixture, beating or stirring until the dry ingredients are incorporated. Stir in the water.
Pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to rack and cool. When completely cool, tip the cake out, and remove the parchment paper. With a sharp knife, cut the cake in half horizontally, so you have 2 very thin layers. Place the bottom layer cut side up, in a large plate or baking pan.
Filling ingredients:
1/2 stick (4 Tablespoons) sweet butter, softened
3 oz. unsweetened chocolate
2 cups confectioners' sugar
3 Tablespoons heavy cream
Make the filling:
Beat together the butter, chocolate, confectioners' sugar and heavy cream until the mixture is smooth. Spread on the bottom layer. Cover with the top cake layer, cut side down. Place the cake in the refrigerator and chill well for at least two hours.
Cut the cake into cubes, about 1-1/4" in size. The cake needs to be very cold and the knife needs to be very sharp. Do not squash the cake. You will get about 10 cuts along the long side of the cake and 7 cuts along the short side equaling 70 cubes.
Icing ingredients:
2 cups (pint) minus 3 Tablespoons heavy cream
2 cups chocolate chips
candied violets, edible flowers, optional or colored crystallized sugar
Make the icing:
Heat the cream to boiling. Remove from the heat and stir in the chocolate. Let cool, stirring occasionally until the mixture is thick and smooth. This will take 5 to 8 minutes.
Icing directions:
Carefully, pick up the cake squares, one at a time, and coat the top and each sides with icing. Place on platter or in small paper petit fours cups. Decorate with candied violet or crustallized sugar, if desired.