Chocolate Raspberry Petit Fours

Recipe by Manami
READY IN: 8hrs 50mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • MAKE RASPBERRY PUREE:
  • Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
  • MAKE THE RASPBERRY SPONGE CAKE:
  • Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Sift flour, baking powder, and salt. Set aside.
  • Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
  • Place eggs, sugar, and vanilla extract in large mixing bowl.
  • Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
  • Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
  • Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
  • Invert onto a wire rack and peel off the parchment papaer. Cool completely.
  • MAKE THE RASPBERRY GANACHE:
  • Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
  • Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
  • Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
  • ASSEMBLE THE PETITS FOURS:
  • Cut cake in half crosswise, making two 10"x7.5" rectangles.
  • Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
  • Wrap cake in plastic wrap and freeze until firm, about 1 hour.
  • Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
  • Freeze remaining cake squares.
  • Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
  • Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
  • Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
  • Chill petit fours in the refrigerator for 15 minutes.
  • DECORATING THE PETITS FOURS:
  • Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
  • Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
  • Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.