Chocolate Raspberry Petit Fours

Ingredients

• 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 white chocolate, chopped (1.5oz each bars)
• 2 -3 tablespoons Chambord raspberry liquor
• 3 ounces godiva white chocolate (1.5oz each bars)
• red food coloring
• fresh raspberry (optional)
• sugared mint leaf

Instructions

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.