Name: Les pommes de terre au chocolat (Little cocoa “potatoes”)
Yield: For 24–28 petits fours
Cuisine: French
Ingredients: ½ cup (60 g) unsweetened cocoa; ¼ cup (½ dL) dark rum; 1 ounce (30 g) slivered almonds; 6 tablespoons (85 g) unsalted butter at room temperature; ½ cup (100 g) sugar; 2 eggs; ⅔ cup (90 g) all-purpose flour; 1 teaspoon vanilla; Stale cake or sponge cake, crumbled; 5 ounces (149 g) pulverized almonds; 1 egg; ⅓ cup (65 g) sugar; ½ teaspoon baking powder

Preparation info

For
24–28
petits fours

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

These amusing petits fours are easily made if you have some stale madeleines or génoise on hand, but if not, there are directions here for a simple sponge cake. The cake is blended with almonds, egg and rum, then shaped, rolled in cocoa, and stuck with bits of almonds to resemble little sprouting potatoes.

Ingredients

For the sponge cake

6 tablespoons (85 g) unsalted butter at room temperature
½ cup (

Method

Place a buttered piece of waxed paper or baking parchment on the bottom of the pan, then butter the sides well. Working either with the food processor or electric mixer cream the butter and sugar, then beat in the eggs. Beat the flour and baking powder into the butter mixture along with the vanilla. Spread into the prepared pan and bake in a