Italian Petits Fours Siciliana

by olga

Servings:

INGREDIENTS

CAKE:

3 egg yolks
3 Tablespoons sugar
2 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
3 egg whites

FILLING:

3/4 cup ricotta cheese or cottage cheese
3 Tablespoons powdered sugar
2 Tablespoons orange liqueur
1 1/2 Tablespoons finely chopped mixed citrus peel
3 Tablespoons grated semisweet chocolate

TO COAT:

Unsweetened cocoa powder

INSTRUCTIONS

Preheat oven to 350 F. Grease bottom and sides 11 ½ inch x 8 ½ inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.

In a medium bowl, beat egg yolks with sugar until light. Sift in cocoa; add vanilla. In a small bowl, beat egg whites until stiff. Gently fold into egg yolks, ½ at a time.

Spread mixture evenly in prepared pan. Bake in preheated oven 10 to 12 minutes or until set. Cool in pan on wire rack 10 minutes. Invert cake on waxed paper; peel waxed paper off bottom of cake. To store cake, wrap in plastic wrap up to 24 hours.

TO MAKE FILLING, in a small bowl, beat or process cheese until smooth. Add sugar, orange liqueur, peel and chocolate. Mix well. Trim edges from cake. Cut cake in ½; place on a flat surface. Spread bottom with filling; press other ½ gently on top. Cut cake in 20 slices. Sift cocoa over top. Refrigerate 2 hours. To store, refrigerate in a covered container up to 2 days. Makes 20 slices.

Chocolate & Petits Fours..Beverley Sutherland Smith

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