Experience this Heavenly Spice Chocolate Petits Fours. This Heavenly Spice Chocolate Petits Fours is perfect for dinner parties, family reunions and more.
What You Need
Original recipe yields 27 servings
1 pkg. (2-layer size) chocolate cake mix
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 tsp. ground red pepper (cayenne)
1/2 cup whipping cream
1/2 cup light corn syrup
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Let's Make It
Heat oven to 350°F.
Line 15x10x1-inch pan with parchment or waxed paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pan.
Bake 25 min. or until cake pulls away from sides of pan. Cool 30 min.
Meanwhile, microwave 8 oz. semi-sweet chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred. Gradually add sour cream, mixing well after each addition. Stir in pepper; cover. Refrigerate until ready to use.
Chop remaining semi-sweet chocolate; place in small bowl. Mix whipping cream and corn syrup in small saucepan until blended. Bring to boil on medium heat, stirring frequently. Cook and stir 1 min. Pour over chopped chocolate; cover. Let stand 5 min.; stir until chocolate is completely melted and mixture is well blended.
Run knife around edges of pan to loosen cake from sides of pan. Invert onto cutting board; remove pan. Spread cake with sour cream mixture. Cut cake into 9 lengthwise slices, then cut evenly into 6 crosswise slices. (You will have 54 cake pieces.) Place cake pieces on wire racks, leaving small amount of space between each piece. Spoon chocolate glaze evenly over cakes, using about 1 tsp. glaze for each cake. Let stand 20 min. before arranging cakes on serving tray.
This recipe makes enough so that you can serve these petits fours at a holiday party and still have enough leftover to include 1 serving (2 cakes) in each of several gift baskets.
Before glazing the cake pieces, place a large sheet of waxed paper or plastic wrap under the wire rack to catch the excess chocolate glaze drippings.
Use a moistened serrated knife to cut the cake as directed, cleaning the knife blade between each cut.
The chocolate glaze can be prepared ahead of time. Store in covered container in refrigerator up to 24 hours. Let stand at room temperature to soften slightly before using as directed. If desired, spoon refrigerated glaze into microwavable bowl, then microwave on HIGH 1 to 2 min. or until desired consistency, stirring after each minute. Spoon over cakes as directed.
How to Store
Keep glazed cakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
27 servings, 2 cakes each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.