August 2, 2011

Decadent Petits Fours

Traditional Cakes & Pies

Prep time:

38 minutes

Bake time:

25 minutes

“Grandma went all out and served these petits fours at my Sweet Sixteen party. I'll never forget it.”

Ingredients

Serves 24

1/2 cup dark corn syrup
10 tablespoons butter, divided
1 cup semisweet chocolate chips
1/2 cup granulated sugar
3 large eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup finely chopped pecans or walnuts
4 (1-ounce) squares semisweet chocolate, melted
5 tablespoons whipping cream
1 1/2 cups confectioners' sugar
Small candy violets, optional

Directions

1
Preheat the oven to 350ºF. Grease a 9 × 9-inch baking dish.
2
Combine 1/2 cup corn syrup and 8 tablespoons butter in a small saucepan. Bring to a boil over medium heat, stirring continually. Stir in chocolate chips.
3
Combine granulated sugar, eggs and vanilla extract in a large bowl and mix well. Add chocolate mixture and mix well.
4
Combine flour and pecans in a small bowl and mix well. Stir into sugar mixture.
5
Spoon into prepared baking dish. Bake cake until a toothpick inserted in center comes out clean, about 25 minutes. Transfer pan to a wire rack. Cool for 10 minutes.
6
Transfer the cake to wire rack to cool completely. Cut into 25 squares. Arrange on wire rack.
7
Melt remaining butter and 4 squares chocolate in a small saucepan. Beat in whipping cream. Add confectioners' sugar and mix until smooth. Spoon over petits fours. Let stand to set.

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Grandma's Secret Tip

For perfectly smooth icing, Grandma arranged the petits fours on a rack, with a clean jelly roll pan underneath. She spooned icing over each petit four, then reheated the icing from the jelly roll pan and spooned it over each one again, for an even coating.

Everyday Cooking My Way

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