Before making the vegan petit four hearts, I experimented some with the concept of petit fours fait maison, homemade petit fours. When my first batch turned out good – I mean just look at the pics in this post – I knew there had to be the V-day version. These dark chocolate petit fours are not vegan, yet they are even quicker to make. That’s because there is no cookie cutter involved, you just cut straight lines. They might not be as cute as the hearts, but they are just as tasty. Plus they are dark chocolate coated. Very healthy, right?
Dark chocolate petit fours
150 g sugar
1 pinch salt
125 g flour (Einkorn for me)
1 teaspoon coconut oil
100 g dark chocolate
grated coconut or Krokant (ground hazelnut brittle / praline)
Tia Maria (or another coffee liqueur) and/or Chadess (or another Liqueur d’orange)
Beat the eggs with salt and sugar. Add the flour and whisk some more. Line a casserole dish with parchment paper and pour the mixture into this. Bake at 200° C for 10-12 minutes.
Get this sponge cake petit four base out of the oven, let it cool down a little. Get your liqueur ready. Pour a spoonful or two of Tia Maria on one half of the cake and Chadess on the other. Spread with the back of your spoon or a baking brush. Let the cake soak up the liqueur over night. You could totally just use on type of liqueur or simply skip this step for a kid-friendly version.
Cut the sponge in bite-sized cubes. They may be rather small because the petit fours are pretty rich. Heat coconut oil and chocolate in a bain marie. One by one dip the cake cubes in the chocolate with the help of a fork. Set aside on a cake grit, sprinkle with grated coconut or ground hazelnut brittle and let dry.
I know it will be very hard to share these. If you manage to share anyway, you’ll have very happy (and forever thankful?) friends…