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Chocolate Cake
6 oz semisweet chocolate 170 g
5 tbsp unsalted butter 75 mL
1/2 cup sugar 125 mL
2 eggs, slightly beaten 2
1/2 cup all purpose flour 125 mL
1/2 tsp baking powder 3 mL
1 tsp vanilla extract 5 mL
1 cup chopped hazelnuts or almonds 250 mL
Velvet Frosting
1/2 cup whipping cream 125 mL
3/4 cup sugar 175 mL
3 oz unsweetened chocolate 85 g
1 egg yolk, slightly beaten 1
2 tbsp butter, softened 30 mL
1 tsp vanilla extract 5 mL
Preheat oven to 375°F/190°C. Line 1-1/2-in miniature muffin cups with bonbon papers; set aside.
Melt chocolate and butter in the top of a double boiler over hot water. Remove from hot water, stir in sugar. Add eggs, mixing well. Stir in flour, baking powder, vanilla and nuts. Spoon a small amount of chocolate mixture into each prepared muffin cup, filling cups 1/2 to 3/4 full. Bake 8 minutes. Cool in muffin cups.
Velvet Frosting
In a small heavy saucepan, mix cream and sugar. Bring to a boil over moderate heat, stirring constantly. Simmer 5 minutes. Add chocolate; stir to melt. Stir a spoonful of chocolate mixture into the egg yolk to warm it slightly. Add egg yolk mixture to saucepan. Add butter; stir until melted. Stir vanilla.
Spoon frosting over each bonbon. Garnish tops of bonbons with nuts, halved candied cherries or chocolate sprinkles.
Chef's Note
Chocolate miniature cup cakes with velvet frosting. May be refrigerated up to 1 week or frozen. Serve cold.
6 oz semisweet chocolate 170 g
5 tbsp unsalted butter 75 mL
1/2 cup sugar 125 mL
2 eggs, slightly beaten 2
1/2 cup all purpose flour 125 mL
1/2 tsp baking powder 3 mL
1 tsp vanilla extract 5 mL
1 cup chopped hazelnuts or almonds 250 mL
Velvet Frosting
1/2 cup whipping cream 125 mL
3/4 cup sugar 175 mL
3 oz unsweetened chocolate 85 g
1 egg yolk, slightly beaten 1
2 tbsp butter, softened 30 mL
1 tsp vanilla extract 5 mL
Preheat oven to 375°F/190°C. Line 1-1/2-in miniature muffin cups with bonbon papers; set aside.
Melt chocolate and butter in the top of a double boiler over hot water. Remove from hot water, stir in sugar. Add eggs, mixing well. Stir in flour, baking powder, vanilla and nuts. Spoon a small amount of chocolate mixture into each prepared muffin cup, filling cups 1/2 to 3/4 full. Bake 8 minutes. Cool in muffin cups.
Velvet Frosting
In a small heavy saucepan, mix cream and sugar. Bring to a boil over moderate heat, stirring constantly. Simmer 5 minutes. Add chocolate; stir to melt. Stir a spoonful of chocolate mixture into the egg yolk to warm it slightly. Add egg yolk mixture to saucepan. Add butter; stir until melted. Stir vanilla.
Spoon frosting over each bonbon. Garnish tops of bonbons with nuts, halved candied cherries or chocolate sprinkles.
Chef's Note
Chocolate miniature cup cakes with velvet frosting. May be refrigerated up to 1 week or frozen. Serve cold.
