Petit Four Trilogy Recipe

Prepare the Cake Base

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared baking pan and smooth the top.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Make the Chocolate Ganache

In a saucepan, heat the heavy cream over medium heat until just boiling. Remove from heat and add the chopped chocolate. Let sit for a few minutes, then stir until smooth. Allow to cool slightly.

Prepare the Fruit Glaze

In a small saucepan, combine the fruit puree, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat and let cool.

Assemble the Petit Fours

Once the cake is cooled, cut it into small squares or rectangles. Dip each piece into the chocolate ganache, allowing excess to drip off. Place on a wire rack to set.

Once the ganache has set, top each petit four with the fruit glaze. Decorate with edible flowers or gold leaf as desired.