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Dark Chocolate Petit Fours

Name: Dark Chocolate Petit Fours
Prep time: 45 min
Cook time: 20 min
Yield: 8
Ingredients: Almond Cake; 300g marzipan, grated; 130g (⅔ cup) Chelsea Caster Sugar; 150g unsalted butter, at room temperature, cubed; ½ tsp vanilla paste; 3 large eggs, at room temperature; 85g (½ cup) plain flour; 25g (¼ cup) almond meal; Chocolate Ganache Icing; 60 ml (¼ cup) raspberry jam, heated and strained; 190g (1 cup) best quality dark chocolate, broken into pieces; 125 ml (½ cup) pouring cream; Sugar flowers; To decorate; Edible decorations

Preparation

45 mins

Bake

20 mins

Difficulty

Moderate

Servings

So elegant and pretty, these are a gorgeous alternative to a plated up dessert #bakingnation

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Ingredients
Method

Ingredients

Almond Cake

300g marzipan, grated
130g (⅔ cup) Chelsea Caster Sugar
150g unsalted butter, at room temperature, cubed
½ tsp vanilla paste
3 large eggs, at room temperature
85g (½ cup) plain flour
25g (¼ cup) almond meal

Chocolate Ganache Icing

60 ml (¼ cup) raspberry jam, heated and strained
190g (1 cup) best quality dark chocolate, broken into pieces
125 ml (½ cup) pouring cream
Sugar flowers

To decorate

Edible decorations

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 190ºC (or 170ºC fan forced) and grease and line a 20cm square baking tin with parchment paper.

Place the marzipan in the bottom of your electric mixer bowl and add the Chelsea Caster Sugar. Beat until thoroughly combined, then add the sugar and beat until pale and fluffy. Now add the vanilla then the eggs, one at a time, beating well between each addition. Finally, fold through the flour and almond meal until you have a light, smooth batter.

Spoon this into your pan and smooth so the surface is even. Bake for 15 minutes or until the cake is firm to touch and cooked through. Remove from oven and let cool on a wire rack. At this point you could wrap the cool cake tightly in plastic and keep for a couple of days or until ready to decorate.

To make the chocolate ganache icing; bring the cream to boiling point in a small saucepan, remove from heat then stir in the chocolate until smooth and glossy. Set aside for 10 minutes to cool a little.

Now, using a ruler if it helps, cut the cake into three, even and long pieces. Spread one with the raspberry jam and top with another. Now spread this with a little of the cooled chocolate ganache and place the final piece of cake on top as the final "lid'. Carefully wrap this with plastic and place in the fridge, weighted down with something like a stick of butter or container of yogurt. Nothing too heavy though as you don't want to squash the cake, just compact it down a little. Leave like this for an hour. This Step will make the petit four so much easier to slice and ice.

When ready to go, cut the cake into even-sized cubes and place these on a wire rack placed above a piece of parchment paper. Gently reheat the ganache so it's nice and spreadable then spoon a little over the first cube of cake, use a palette knife to smooth the ganache around the sides and edges so it's even. Decorate with a sugar flower or whatever you prefer and repeat with remaining cake cubes.