- 75 g icing sugar
- 3 eggs
- pinch of salt
- 50 g plain flour
- 25 g corn flour
- 0.5 tsp baking powder
- 1 tbsp Cadbury Bournville Cocoa
- 50 g Cadbury Dairy Milk
- 20 g butter
- 15 g sour cream /yoghurt
- 1 egg white
- 150 g icing sugar
- 1.5 tbsp orange juice
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- PREP TIME 90 min
- COOK TIME 90 min
For the chocolate sponge, preheat the oven to 185 °C. Cream together the icing sugar and eggs until pale and fluffy.
In a separate bowl mix together the flour, salt, corn flour, baking powder and cocoa powder. Gently fold into the sugar and egg mixture. Pour into a square baking tin and bake for 12 minutes.
For the chocolate cream, put the Cadbury Dairy Milk and butter in a bowl and microwave until melted. Keep a close eye on it to prevent it from burning.
Give the mixture a good stir and add as much of the sour cream or yoghurt as needed. The consistency should be very smooth.
Cut the cooled sponge into 36 equal squares. Spread the chocolate cream on half of the sponge squares and sandwich another square on top.
To make the royal icing, beat the egg white until it forms bubbles . Add the icing sugar, orange juice and food colouring if using. Stir with a fork until smooth.
Cover the sponges with the icing and top each with an edible flour. The petit-fours are now done and can be kept for up to two days.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING