Chocolate Chip Holiday Tea Cakes Recipes

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CHOCOLATE-GLAZED TEA-CAKES



Chocolate-Glazed Tea-Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 6 small cakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
12 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1/4 cup water
3 tablespoons corn syrup
Fresh raspberries, colorful candies, or royal icing

Steps:

  • Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
  • Whisk the flour, baking powder, and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
  • Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
  • To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
  • To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
  • To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
  • Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.

RUSSIAN TEA CAKES WITH CHOCOLATE



Russian Tea Cakes With Chocolate image

Make and share this Russian Tea Cakes With Chocolate recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 7

1 cup butter
1/2 cup icing sugar
1 teaspoon vanilla
2/3 cup finely chopped nuts (optional)
2 cups flour
1 1/2 cups chocolate chips
1/2 cup chocolate chips, melted

Steps:

  • Cream buter and sugar. Add vanilla.
  • Gradually beat in flour (and nuts).
  • Stir in 1 1/2 cups chocolate chips. Shape into balls.
  • Bake at 350° for 10-12 minutes or until golden on the bottoms.
  • Cool and drizzle with remaining melted chocolate chips.

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