Dough:
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
3/4 cup confectioner's sugar
1/2 cup cornstarch
1 teaspoon active dry yeast
1/4 cup warm water
1 tablespoon butter or margarine
Chocolate Coating:
3 cups confectioner's sugar
3/4 cup unsweetened chocolate chips
1 tablespoon melted butter or margarine at room temperature
1/2 cup milk
2 cups grated coconut for dusting
Dough:
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
3/4 cup confectioner's sugar
1/2 cup cornstarch
1 teaspoon active dry yeast
1/4 cup warm water
1 tablespoon butter or margarine
Chocolate Coating:
3 cups confectioner's sugar
3/4 cup unsweetened chocolate chips
1 tablespoon melted butter or margarine at room temperature
1/2 cup milk
2 cups grated coconut for dusting
Grease a 30 cm x 20 cm baking dish
In a bowl, whisk together the eggs, vanilla extract, and salt
Beat until thick and fluffy
Gradually add the flour and continue beating for 5 minutes or until the flour is fully incorporated
Sift over the egg mixture: the cornstarch and yeast
Mix well
Mix the warm water with the butter or margarine until melted
Add to the egg mixture
Pour the batter into the prepared baking dish and bake in a moderate oven (180°C) preheated for 30 minutes or until a toothpick inserted comes out clean
Let cool for 5 minutes in the baking dish
Turn out and let cool completely
Cut the edges of the cake and divide it into small squares
Dip each piece of cake in the chocolate coating and roll in grated coconut
For the chocolate coating: sift together the confectioner's sugar and unsweetened chocolate chips
Place in a saucepan with boiling water and stir occasionally while dipping the pieces of cake
Yield approximately 32 petit fours.
