Petits Fours Siciliana

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3 egg yolks
• 3 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 egg whites
• 3/4 cup ricotta cheese or 3/4 cup cottage cheese
• 3 tablespoons powdered sugar
• 2 tablespoons orange liqueur
• 1 1/2 tablespoons finely chopped mixed citrus peels
• 3 tablespoons grated semisweet chocolate
• unsweetened cocoa powder

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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 half; place on a flat surface. spread bottom with filling; press other half 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.
• 5 chocolate & petits fours.beverley sutherland smith.