Chocolate Petit Four 

Chocolate Petit Four


Calories:0 kcal
Preparation:105 min
Ready in:625 min


For baking sheet

For the batter
200 gramsSugar
1 packetVanilla sugar
200 gramsPastry flour
½ teaspoonsBaking powder
50 gramsCocoa
1 pinchSalt
For the filling
150 gramsChocolate nougat
100 gramsDark chocolate
250 gramsMascarpone
5 centilitersCherry brandy
5 centiliterscabbage
For the topping


1 For the batter: Beat eggs, sugar and vanilla sugar for at least 7 minutes at the highest setting of the hand mixer. Combine flour, baking powder, cocoa and salt and stir into egg mixture. Pour batter onto a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (approximately 350°F) for 20-30 minutes. Remove and let cool.
2 Cut cake into 3 cm (approximately 1 1/5 inch) cubes.Cut each cube in half horizontally.
3 For the filling: Combine cherry juice and cherry brandy, then brush onto cakes.
4 Melt chocolate over a double boiler. Remove from heat and let cool slightly, then fold in mascarpone. Spread cream onto the bottom layers of cake, then add tops and chill for 1.5 hours. Heat apricot jam heat, pour through a sieve and drizzle onto nuts. Chill jam and let set. Top each petit four with chocolate icing, then add an apricot nut and serve garnished with gold leaf.


This recipe hasn't received any comments yet.

Leave a Comment