Wednesday, February 6, 2013

V Day Petit Fours

I love the idea of petit fours, because they're small and delicate and they're bite sized. I had some fresh strawberries so I decided to use them for the decorations and to tie in the taste decided to use dark chocolate ganache. I used this Pound Cake recipe because of the really moist cake it makes! For me personally, the moistness of the cake comes before any other factor! These V Day Petit Fours work perfectly for a V Day office party or to take to your friend's house to celebrate your singleness or togetherness! Hope you enjoy this recipe!!! Let me know!!!!


Pound Cake 
2 1/4 cups sifted cake flour
1/4 teaspoon salt
1/8 teaspoon nutmeg or mace
1 cup butter (no subs), softened to room temp
1 cup sugar 
5 eggs, separated
1 teaspoon vanilla (or orange extract or 1 tablespoon finely grated lemon rind)

Preheat oven to 350 degrees F. Line a 9''x5''x3'' loaf pan with greased wax paper (let paper lop over rim about 1/2'' to make removing cake easier).
Sift flour, salt and nutmeg together and set aside. Cream butter until light, then add sugar slowly, creaming until fluffy.
Beat egg yolks until thick and light, add to butter mixture, a little at a time, beating well after each addition.
Blend flour in gradually, then mix in vanilla and beat just until smooth. 
Beat egg whites until soft peaks form and fold gently into batter. Spoon into pan and bake 65-70 mins until cake pulls slightly from sides of pan. 
Cool upright in pan on a wire cake rack for 30 mins before slicing.

1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cup heavy cream
1 pound butter, cut into tablespoon-sized pieces, softened but still cool

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer (10 mins)
In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
When the caramel mixture has reached 350 degrees F, remove from heat and allow to rest for 1 min. Add the hot cream to the caramel; stir to combine. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 min before stirring from the center until chocolate is melted.
Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium high until mixture is well combined, thickened, and slightly whipped, about 2 mins. ( From the recipe of Baked)

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