Chocolate Raspberry Petit Fours

Total Time: 8 hrs 50 mins Preparation Time: 3 hrs 10 mins Cook Time: 5 hrs 40 mins

Ingredients

• Servings: 48
• 1 1/3 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 2 tablespoons chambord raspberry liquor
• 3 large eggs
• 1 cup superfine sugar
• 1 teaspoon vanilla extract
• 1 (18 ounce) package frozen unsweetened raspberries, thawed
• 1 1/3 cups heavy cream
• 24 ounces godiva chocolate, chopped (1.5oz each bars)
• 2 -3 tablespoons chambord raspberry liquor
• 3 ounces godiva chocolate (1.5oz each bars)
• red food coloring
• fresh raspberry (optional)
• sugared mint leaf

Recipe

• 1 make raspberry puree:.
• 2 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).
• 3 make the raspberry sponge cake:.
• 4 preheat oven to 350ºf. butter 15"x10" jelly roll pan. line the bottom of the pan with parchment paper and butter the paper.
• 5 sift flour, baking powder, and salt. set aside.
• 6 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.
• 7 place eggs, sugar, and vanilla extract in large mixing bowl.
• 8 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.
• 9 add the flour mixture, beating on low speed until incorporated. spread batter in prepared pan.
• 10 bake for 12-15 minutes or until cake springs back when lightly touch. cool the cake in the pan for 5-10 minutes.
• 11 invert onto a wire rack and peel off the parchment papaer. cool completely.
• 12 make the raspberry ganache:.
• 13 heat the cream and 2/3 cup raspberry puree in a medium saucepan over medium heat to a boil, stirring occasionall. remove from heat.
• 14 add chopped chocolate and stir until melted and smooth. stir in the chambord. pour into jelly roll or baking pan.
• 15 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.).
• 16 assemble the petits fours:.
• 17 cut cake in half crosswise, making two 10"x7.5" rectangles.
• 18 spread 2/3 cup raspberry ganache over one layer. top with second layer.
• 19 wrap cake in plastic wrap and freeze until firm, about 1 hour.
• 20 cut cake into 1" squares. place half the cake squares on a wire rack set over baking sheet.
• 21 freeze remaining cake squares.
• 22 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.).
• 23 slowly drizzle the ganache over each petit four, coating all sides evenly. return any ganache on baking sheet to measuring cup.
• 24 repeat melting and pouring the ganache over cakes until each petit four is coated. repeat with remaining cake squares.
• 25 chill petit fours in the refrigerator for 15 minutes.
• 26 decorating the petits fours:.
• 27 place solid ivory into small microwave-safe cup. microwave on medium (50%)for 1 minute. stir until smooth.
• 28 tint pink with red food coloring. spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
• 29 refrigerate at least 1 hour to set decoration. let stand at room temperature for 30 minutes before serving.