Ingredients
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1/4
-
1/4
-
4
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1/4
-
1/4
-
1/3
-
1
-
1/2
-
1/2
-
1 1/2
-
1/4
-
3
-
1/4
-
16
-
1
Directions
Triple Chocolate Petit Fours, The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze The chocolate sponge cake recipe that used was found here on Recipezaar from Derf and I added some additional guidelines and tips The chocolate glaze recipe is from AllRecipes com Feel free to use the basic outline of the recipe to create your own petit fours Just use the basic components (sponge cake aka genoise, simple syrup, some sort of filling like frosting/jelly/buttercream/fruit curd, and glaze such as marzipan/fondant/ganache) and follow the assembly instructions given You can add flavored liquor, coffee, etc to the simple syrup recipe (equal parts sugar and water) to give a little extra flavor , I’ve made this twice, once it was PERFECT and the second time it was definitely not as good Not sure why the difference, but I do know it was very time intensive and took more concentration than I usually can give to a recipe I’m keeping the recipe to try again when the kids are older though! Thanks for sharing!!!!
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Steps
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1
Done
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Preheat the Oven to 325 Degrees and Spray a 9''x9'' Cake Pan With Non-Stick Cooking Spray. |
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2
Done
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in a Large Bowl, Combine the Whites Only of 4 Eggs (reserve 2 of the Yolks For Later). Try to Avoid Any 'goldfish' (little Bits of Yolk in the Egg Whites). If You Do Get Goldfish, It's Okay For This Recipe, Just Realize That You Won't Get Peaks When You Beat It. |
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3
Done
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Add the 1/4 T Cream of Tartar and 1/4 T Salt to the Egg Whites. Beat Until Foamy. |
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4
Done
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Add the 1/3 C Splenda/Sugar to the Egg White Mixture and Beat Until Stiff Peaks Form (or Until Foamy and Well-Mixed If You Had Goldfish). |
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5
Done
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Beat in Egg Yolks and Vanilla. |
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6
Done
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in a Small Bowl, Mix Together the 1/4 C Flour and 1/4 C Cocoa. |
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7
Done
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Lightly Fold the Flour Mixture Into the Egg Mixture. |
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8
Done
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Pour Batter Into Prepared Cake Pan and Bake For 25 Minutes, or Until Cake Springs Back Lightly to Touch. |
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9
Done
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Once the Cake Is Finished Baking, Turn Out Onto Parchment Lined Baking Rack to Cool. |
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10
Done
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When the Cake Is Cool, Slice Into Two Layers Using a Long, Sharp Knife With a Serrated Blade. |
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11
Done
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to Make the Simple Syrup: Combine the 1/2 C Water and 1/2 C Splenda/Sugar in a Small Saucepan and Heat Until Sugar Is Dissolved. |
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12
Done
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Using a Pastry Brush, Coat Both Sides of the Two Cake Layers With the Simple Syrup Mixture. |
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13
Done
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to Make the Frosting: Cream the 3 T Unsalted Butter With 1/4 T Vanilla. Add the 1 1/2 C Powdered Sugar and 1/4 C Cocoa and Blend Gently to Avoid the Powders Flying Everywhere. Carefully Add Just Enough Water to Get a Thick Frosting (caution on This Because If You Add Way Too Much You'll Need to Start Over With the Frosting, It Only Takes Just a Little Water). |
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14
Done
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Spread the Frosting Over One Layer of the Cake. Top This Layer With the Other Layer and Then Frost the Top of Your Layered Cake. |
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15
Done
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Using Your Sharp Serrated Knife Again, Cut the Cake Into 36 Pieces (5 Equal Cuts in Both Directions). to Make the Pieces Perfectly the Same Size You Can Measure and Insert Toothpicks as Markers Before You Cut. |
