Baking

Chocolate, hazelnut and berry petit fours

CHOCOLATE, HAZELNUT AND BERRY PETIT FOURS
25 Item
30M
30M
1H

Ingredients

Cake base
Raspberry jam
Hazlenut ganache
Chocolate glaze

Method

1.Preheat oven to 220°C/425°F. Grease two 25cm x 30cm x 2.5cm (10-inch x 12-inch x 1-inch) swiss roll pans, line bases with baking paper, extending the paper 5cm (2 inches) over long sides.
2.Beat whole eggs, ground hazelnuts and sifted icing sugar in a small bowl with an electric mixer until creamy then beat in sifted flour. Transfer mixture to a large bowl and stir in butter.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form then add caster sugar, beating until sugar dissolves. Fold egg white mixture into hazelnut mixture, in two batches. Spread mixture evenly into pans.
4.Bake cakes about 7 minutes. Cool cakes in pans.
5.Meanwhile, make raspberry jam. Stir raspberries, sugar and water in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil and boil uncovered, stirring occasionally for about 10 minutes or until thick. Cool.
6.Next make hazelnut ganache. Stir chocolate, cream and hazelnut-flavoured liqueur in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
7.Turn cakes onto a board. Using a serrated knife, cut 10cm (4 inches) off the end of each cake. Place one large piece of cake on a baking-paper-lined tray and spread with half the raspberry jam, then with half the ganache. Top with the two smaller pieces of cake and spread with remaining jam and ganache. Top with remaining large piece of cake. Refrigerate 30 minutes or until ganache is set.
8.Make chocolate glaze. Stir chocolate and butter in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).

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