These petits fours are 'high faff' and take a bit of patience to make but they are well worth it. They're quite rich and I could only manage to eat one, which is no bad thing, because I really wouldn't want to know how calorific they are.
I've got a few raspberry canes at the bottom of the garden, there's nothing quite like home grown raspberries, they are in a league of their own.
My hob is induction and melting chocolate is a dream, it's possible to place the chocolate in a pan and melt it gently on the hob, it's so much easier than melting chocolate over a pan of water and I find the chocolate never overheats.
The cream is made from raspberry puree, cream and melted white chocolate, I added a little red food colouring to brighten up the raspberry cream to give it a pretty pink colour.
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| When I piped these I didn't let the raspberry cream chill down for long enough |
You will need: 22cm square baking tin, greased and lined with baking parchment so the paper extends over all four sides. 4cm cutter.
80g salted butter
150g dark chocolate
115g caster sugar
2 small eggs
1 tsp vanilla extract
60g plain flour
3 tbsp cocoa powder
Raspberry Cream
250g raspberries
1 tbsp icing sugar
60ml cream
125g white chocolate
1. Preheat the oven to 160ºC.
2. Place the chocolate and butter into a bowl and place over a saucepan with gently simmering water. Stir until the butter and chocolate have melted. Remove the bowl and allow to cool.
3.Place the sugar, eggs and vanilla in a bowl and mix until pale and creamy.
4. Fold in the cooled chocolate. Sift over the flour and cocoa powder.
5. Pour into the baking tin and cook for 15-20 minutes. Cool in the tin. Place in the fridge for an hour.
6. Raspberry Cream. Place 125g raspberries with the icing sugar into a food processor and blend until smooth. Strain through a fine sieve. Add the raspberry puree to a small saucepan along with the cream and bring to the boil. Add the pieces of white chocolate to the pan, remove from the heat and spoon the raspberry cream over the chocolate pieces. Leave it for approximately 5 minutes and then whisk to a smooth glossy sauce. Pour into a bowl and place in the fridge until chilled and set.
7. Take the cake out of the fridge, remove the cake from the tin. Place on a board and cut out rounds using the cutter.
8. Place the chilled raspberry cream into a piping bag fitted with a 1M Wilton nozzle and pipe onto the brownie rounds, top with a fresh raspberry.
I'm submitting this post to the recipe linky #cookblogshare over at Supergolden Bakes.......
