One just cannot deny the fact that CHOCOLATE is an element of wonder. Thanks to all those African countries which produces the bulk of world class chocolate that my untimely chocolate cravings are quenched. It was not until I had this strange chocolate craving at an odd hour that I realized how easy Petit Squares were to make. Commonly known as Petit Fours, these wee treats are a perfect fit for untimely yearnings! Usually petit fours contain liqueur in it but my rendition contains coffee instead but of course you can add your bit in it.
Ensue the recipe below to answer your untimely cravings!
Here’s what you will need:
- Unsweetened chocolate, chopped
- 1/3 cup unsweetened cocoa powder
- 1 cup boiling water
- 2 1/4 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup milk
For frosting and layering:
- Unsweeted chocolate
- 1/3 cup milk
- 4 cups confectioner’s sugar
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 cup butter, softened and diced
- Strong coffee
Here’s what you need to do:
In a heatproof bowl place the unsweetened chocolate and cocoa. Pour the boiling water over the chocolate and stir until melted and combined. Set aside to cool.
In a separate bowl sift together the flour, baking powder, baking soda and salt.
In a large mixing bowl beat the butter until smooth and creamy. Add the sugar and continue mixing until the mixture is fluffy. Add the eggs, one at a time mixing well after each addition.
Add the vanilla extract and melted chocolate mixture, beat to combine.
Add the flour and milk with the chocolate mixture. Mix until the ingredients are combined.Divide the batter in two prepared pans and smooth the tops.
Bake at 350 for 45-60 minutes.
Melt the chocolate in a double boiler. Cut the heat and allow it to cool at room temperature. Place the melted chocolate, milk, sugar, salt, vanilla extract and butter in a mixing bowl.Beat on low speed until the mixture is combined.Then increase the speed of the mixer and beat until light and fluffy. Add more milk or sugar if necessary.
When the cake is done remove it from the oven and place it on a cooling rack to cool for 20 to 30 minutes. Remove the cake from the pan, place it back on the cooling rack and cool it to room temperature. Wrap the cake in butter paper and place it in the refrigerator for at least 4 hours.
Once the cakes have been cooled in the refrigerator remove the butter paper and cut into into layers. Moisten the layers with strong warm coffee.
Frost the bottom layer with the chocolate frosting and place the second layer on it. Frost the top layer and smooth out the icing. ( you can add more layers if you wish)
After frosting the layers freeze them in the refrigerator until hard. Once frozen move it to a cutting board and mark the top of the cake into square grids using a small paring knife.
Cut the cakes into small squares and trim them edges to obtain perfectly squared petits. Melt some chocolate in a double boiler over low heat, dip the squares into the chocolate and allow it to cool on butter paper.
Ice the petits with some chocolate shavings or caramel drizzle.