Petite Dark Chocolate Bites

I made this for my other half's parents 40th wedding anniversary canape party of 40 people. After cutting out all the rounded sides (which we kept for family enjoyment), there was enough perfect square pieces to go round the guest twice.

(enough for 30cm round cake tin and 20cm round cake tin)
380g dark chocolate buttons
8 eggs, yolks and whites separated
2 egg whites
1 cup almond meal (65g)
200g butter
160g castor sugar
Pinch of salt
1 tsp orange oil
20g cocoa powder. ( 1 tablespoon)

Preheat oven to 160C.

Melt chocolate and 50g butter in bain marie.
Separately, cream the butter and sugar in mixing bowl until fluffy, then whisk in egg yolk one by one till mixture turn almost creamy white.
Fold in melted chocolate, then almond meal, orange oil and salt.
In another clean separate mixing bowl, whisk all egg whites till become almost stiff peaks.
Progressively fold whites into rest of mixture.
Pour into large cake tray (about 2 cm high).
Bake for 30 minutes.
Pour balance into small tray only just before putting into oven to bake, giving it a stir to re-create air, before pouring.  Bake for 20 minutes.
Cool for at least 1 hour before serving. Best served next day!
Sprinkle with cocoa powder before cutting to serve.
Cut into petite square pieces of about 2cm x 2cm and arrange on flat serving plate.


Bon Appetite!

Chocolate hazelnut or almond cupcakes

Makes 12 very light and crumbly cupcakes.

180g dark chocolate buttons ( I used Callebaut)
80g sugar
120g butter
2 XL eggs
1 tsp cinnamon powder
1/2 cup milk (room temperature, luke warm)
1 tsp baking powder
1 tsp cream of tartar
50g self raising cake flour (almost half a cup)
50g hazelnut meal or almond meal (half a cup)
2 tsp cornflour (10g)
A pinch of salt

Preheat oven to 160 deg fan force
Line baking tray of 12 with baking paper cups.

Melt chocolate and chopped butter over bain marie.
Mix salt, corn flour, SR flour, baking powder, cocoa and cinnamon powder together (dry content).
Separate egg yolks from white.
Whisk egg whites until slight bubbly, then add cream of tartar. Continue whisking till bubbles become slightly denser, then add 1/2 of the sugar slowly. Whisk till form soft peaks. Set aside.
Separately, whisk egg yolks and slowly add remaining 3 sugar while continuing to beat the yolk, until creamy and almost white.
Fold egg yolks into melted chocolate/butter in 3 batches. Do same with almond or hazelnut meal and milk.
Sift remaining dry content into wet content slowly in 3 batches. Do not overfold/stir to prevent gluten developing (from the flour).
Spoon mixture into baking tray and put into preheated oven.
Bake for 15-16 minutes, and remove from oven, let it cool in tray for about 10 minutes then, place on wire rack.
Optional: Slight press 1 chocolate button on top of each cooked muffin after about 10 minutes, for decoration. 


Bon Appetite!