This is an old recipe, I have not made it myself, so I am not sure about the size of the cake pans. These are on the order of petite fours.... but not quite.. I was planning on making these for my grand daughter Genevieve's birthday on the 13 of March..... but my oven broke.... so I don't know what I will do.... guess save...
2 large eggs separated (each beaten well - the whites beaten stiff)
1 c sugar
1 1/4 c all purpose flour
1/2 c cold water
1 Tbsp lemon juice
2 tsp baking powder
1 oz baker's chocolate
FILLING
1 c jelly (more or less to taste)
CHOCOLATE COATING
1 pkg chocolate bark candy coating, melted
OPTIONAL:
white bark candy coating, melted, colored and flavored candy coating, melted, other cake decorating items as desired
Steps:
1. Preheat oven to 350 degrees.
2. Separate the eggs, beat the yolks well with the sugar. Beat the whites until stiff peaks form, fold them in with the yolks mixture. Grate the Baker's Chocolate into the egg mixture. Beat in the water and lemon juice, Stir together the baking powder and flour, then beat it into the egg mixture for 3 to 5 minutes. Divide this batter into two cake pans (or jelly roll pans)
3. Bake for 18 minutes. Remove from oven and spread one cake with the jelly or jam. Place the second cake on top of the jelly layer and press down gently.
4. Comepletely cool the cake. Cut into little squares, diamonds and triangles. Poke a piece of cake with a toothpick or skewer.
5. Dip the piece of cake into almond bark, then place on a wax paper lined baking sheet (remove toothpick and go on to the next piece). Repeat until you are done. Allow the cakes to chill and to firm up before serving. *** You can decorate each little cake if desired. *** You can use white almond bark or colored and flavored coatings if desired. *** You can cut out little circles to make round cakes if desired.
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