by Heather Harris Brady
These petit fours are a great choice when you want to celebrate something special but not necessarily have a whole cake. They are elegant, indulgent and great for parties or gifts. Use the best chocolate you can find for these and your prettiest little pans or papers.
For the cakes
- 5 T. butter
- 3 oz. dark chocolate
- 6 oz. semisweet chocolate
- 2 eggs
- 1/2 t. baking powder
- 1/3 c. gluten free flour blend (or all-purpose flour)
- 1 t. vanilla
For the ganache
- 3.5 oz (one bar) dark chocolate (I used Ghirardelli Cabernet)
- 1/2 c. heavy cream
- 1 T. butter
Make the ganache. (I’m not doing pics for this part because I’ve shown it so often.) Heat the cream in a small saucepan to just below boiling. Break the chocolate into the cream and set it aside for two minutes. Whisk the butter in until smooth. Set aside.
Preheat the oven to 350. Melt the 5 T. butter in a saucepan.
Whisk in the chocolates.
Remove from heat and let it cool slightly to lukewarm. Whisk in the eggs and vanilla.
Then the flour and baking powder.
You should have a nice thick batter.
Spoon it into the pans. I’m using tiny little hearts here, but you could use mini muffin tins.
Check at eight minutes, the centers should be just set.
Then the cakes out onto racks.
Dip each cake into the ganache.
Then turn it back up on the racks to cool.
When the first coating has set drizzle more ganache over the top to make them pretty. A fork works well for this.
Let them stand until the coating sets. Store at room temperature. Each cake is like a tiny delicious chocolate truffle.