CHOCOLATE AND RASPBERRY
recipe comes from the restaurant Daniel in New york City .
packages stuffed with warm, bittersweet chocolate ganache topped with
raspberries. The recipe can be prepared 6 to 8 hours in advance.
7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
teaspoons raspberry brandy (eau de vie de framboise)
1/2 cup confectioners'
8 sheets phyllo dough, 10 by 20 inches
1/2 cup sweet butter,
1 recipe cocoa sponge cake (see recipe) or commercial pound cake
1 pint raspberries
Place the chocolate in a bowl. Bring
the cream to a boil in a small saucepan and pour over the chocolate. Stir to
Add 2 tablespoons of the raspberry brandy, and combine until smooth.
Set the chocolate ganache to cool.
Combine 1/3 cup of water in a
small pot; add confectioners' sugar and stir until dissolved. Add the remaining
2 tablespoons of the raspberry brandy. Remove the syrup from heat.
the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in
diameter and 1/2 inch thick with a cookie cutter.
sheet of phyllo dough on a work surface, brush with a tin coating of the melted
butter, dust with sifted confectioners' sugar, and cover with a second sheet.
Brush with melted butter again and dust with sugar. Cut the rectangular
phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
Place a disk of chocolate cake in the center of each strip and moisten each
disk with a little of the raspberry syrup. Cover each disk with a generous
spoonful of the ganache and place 8 to 10 raspberries on top.
one end of the phyllo dough over the raspberries and then the other, tucking
under to form a small closed purse fully encasing the chocolate and the
Repeat this process until you have made 12 packages.
each one with butter and refrigerate (or freeze) until ready to bake.
Preheat oven to 400 degrees. Place the packages on a greased baking sheet
and sprinkle with more sugar.
Bake for 8 to 10 minutes or until lightly
browned. Keep warm.
Top each fontaine with the remaining raspberries and