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Nov 16, 2012 10:07 PM

Turning Flourless Chocolate Cake Into Petits-Fours

We have a few GF folks coming to Thanksgiving (including kids), and I've offered to do some baking especially for them. I have never done the GF flour + xantham gum recipes, so I'm just trying to find tried and true (and delicious!) recipes that happen to be GF. I've enjoyed making Elizabeth David's flourless chocolate cake in the past, so I thought I'd do that. I'd like to try to pre-cut the flourless choc cake into petit-fours, so there's more to go around and the portions are automatically small (it's so rich, and lots of other folks will be having pie too). I'm worried about it being too sticky to do a clean job of cutting. Thoughts on how to make this look nice/festive? Thanks!

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  1. I don't know if they'll ever really look like petit fours, but when cutting something sticky, I've found that it works best to just be really patient with your knife and rinse (and dry it off, of course!) between each cut of a column or row . I've heard of people using dental floss but haven't tried it. I might also cut everything in the pan then put the pan in the fridge and chill it before taking each piece out. To look more festive, I would put each piece in a small paper baking cup, like you would use for truffles or peanut butter cups, and then maybe spritz a little frosting on them or drizzle some white chocolate glaze, or maybe dot with pieces of candy.

    Actually, if you're looking for small bites that are naturally GF, why not do truffles? That wouldn't be any more work than struggling to get the cake into tiny portions. Or I just did a quick search for flourless brownies and found a lot of good looking choices. I'd try that instead of dicing up the cake. Just my thoughts--I'm sure you'll get some other better ideas. Good luck.