Now that we're into the month of May, it's time to get into the dirt! And, to celebrate the return of the growing season. . .
. . . we made these lovely little. . .
. . . flourless dark chocolate treats, filled with raspberry jam. . .
. . . glazed with almond touched chocolate. . .
. . . topped with. . .
. . . little sweet sprouts to remind us of what is to come in the garden!
Flourless Chocolate Spring Petit Fours
Recipe adapted from here
- 8oz bittersweet chocolate chips or bittersweet chocolate, roughly chopped
- 1 cup (2 sticks) unsalted butter, cut into cubes
- 1 cup sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- Pinch of salt
- Raspberry jam
- 4oz bittersweet chocolate chips or bittersweet chocolate, roughly chopped
- 3 tablespoons butter
- 1 tablespoon milk
- 1 tablespoon honey
- 1/4 teaspoon almond extract
- Marzipan or Fondant (or cheater fondant like this)
- Natural food coloring
Preheat the oven to 375.
In a heatproof bowl over a pot of simmering water, melt 8oz of chocolate and 1 cup of butter together stirring until just combined. Remove the bowl from heat.
Allow the mixture to cool for just a moment and then begin adding the eggs, one at a time. Make sure to mix in completely after each addition.
When all of the eggs are incorporated, sift the cocoa into the mixture, add the salt and stir until just combined.
Line a 13" x 9" baking pan with parchment paper and butter the paper. Pour the batter into the pan and smooth with a rubber spatula.
Bake for 15-20 minutes or until the center is just firm to the touch.
Allow to cool for 10 minutes.
While the cake is cooling, melt the chocolate and butter for the glaze in a heatproof bowl over simmering water. Add the honey and almond extract. Slowly (almost drop by drop) add the milk, whisking continuously.
When the cake is cool cut into 1" x 1" pieces. Spread a layer of jam on top of one piece and place another on top. Sandwich all of the cake pieces this way.
Using a spoon, let the glaze coat the top and drip down the sides. Finish off the petit fours with little marzipan or fondant sprouts*
*If you allow the sprout shapes to sit for a moment they become harder and easier to place on the cakes.
With the Kids: