Name: Chocolate raspberry kisses
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 125 gram unsalted butter, softened; 1/2 cup (110g) firmly packed brown sugar; 1 egg; 3/4 cup (110g) plain (all-purpose) flour; 1/3 cup (35g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 2/3 cup (160ml) buttermilk; 125 gram fresh raspberries, torn; raspberry butter cream; 125 gram unsalted butter, softened; 1 1/2 cup (240g) icing (confectioners') sugar; 1 tablespoon milk; pink food colouring; 2 tablespoon raspberry jam; Chocolate ganache; 2 tablespoon pouring cream; 100 gram dark (semi-sweet) chocolate, chopped finely

Chocolate raspberry kisses

Indulge your taste buds with these sweet chocolate and raspberry kisses - the perfect morning or afternoon treat!

Makes 20

Prep

45M

Cook

15M

Total

Ingredients

125 gram unsalted butter, softened

1/2 cup (110g) firmly packed brown sugar

1 egg

3/4 cup (110g) plain (all-purpose) flour

1/3 cup (35g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

2/3 cup (160ml) buttermilk

125 gram fresh raspberries, torn

raspberry butter cream

125 gram unsalted butter, softened

1 1/2 cup (240g) icing (confectioners') sugar

1 tablespoon milk

pink food colouring

2 tablespoon raspberry jam

Chocolate ganache

2 tablespoon pouring cream

100 gram dark (semi-sweet) chocolate, chopped finely

Method

1.Preheat oven to 200°C. Grease oven trays; line with baking paper.

2.Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.

3.Drop level tablespoons of mixture about 5cm apart onto trays. Bake cakes about 10 minutes. Cool on trays.

4.Meanwhile, make raspberry butter cream: Beat butter in a small bowl with an electric mixer until light and fluffy. Beat in sifted icing sugar and milk. Tint pink with colouring; stir in jam.

5.Make chocolate ganache: Bring cream to the boil in a small saucepan. Remove from heat; stir in chocolate until smooth. Tip, unfilled cakes can be frozen for 2 months. Kisses, once filled, should be served within several hours.

6.Spoon butter cream into a piping bag fitted with a 2cm fluted tube. Pipe butter cream on the flat side of half the cooled cakes.

7.Spread ganache over rounded side of remaining cooled cakes. Place on top of butter cream. Top kisses with raspberries.

Unfilled cakes can be frozen for 2 months. Kisses, once filled, should be served within several hours.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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