-BATTER-
8 oz Bittersweet chocolate
1/2 c Granulated sugar
1/3 c Water
16 tb Unsalted butter; (2 sticks)
2 tb Framboise
4 Eggs
FINISHING
1 c Heavy whipping cream
2 tb Sugar
Milk chocolate shavings
Confectioners’ sugar
One 1/2 pint basket fresh
-raspberries
RASPBERRY SAUCE
One 10-ounce package frozen
-raspberries
1/3 c Sugar
1 tb Framboise; (raspberry eau de
; vie)
24 Miniature muffin pans or
-other small; buttered and
-the
; molds, bottoms lined with
; parchment or waxed
; paper
Set racks at the lower and upper thirds of the oven and preheat to 325
degrees.
Melt the chocolate over hot water, stirring occasionally then set it aside
to cool slightly. Combine the sugar and water in a saucepan and bring to a
boil over low heat, stirring occasionally to make sure all the sugar
crystals dissolve. Remove the syrup from the heat and stir in the butter.
When it has melted stir in the Framboise, then the melted chocolate.
Beat the eggs until they become liquid then whisk them into the chocolate
mixture in a stream.
Be careful not to overmix. Pour the batter into the molds and bake about 35
to 40 minutes.
Cool briefly in the pans then unmold. Cool at room temperature. Whip the
cream with the sugar
until it holds a soft peak. Pipe a rosette of the whipped cream on each
tiny cake and top with a few chocolate shavings and a light dusting of
confectioners’ sugar. Place 2 or 3 raspberries around the top of each.
For the raspberry sauce, bring the raspberries and sugar to a boil and
simmer 5 minutes. Puree in blender then strain away seeds. Cool and stir in
Framboise. Serve the Fondants in a puddle of the sauce.
Yields
1 servings