Chocolate-raspberry petit fours
4
Points®
Total time: 51 min • Prep: 30 min • Cook: 11 min • Serves: 48 • Difficulty: Easy
These adorable little cakes are perfect for brunch or a party. If raspberries aren't available, use halved or quartered strawberries and strawberry jam instead. You can use a spoon to drizzle the chocolate over the tops of the petit fours. Or, pipe the chocolate by spooning the melted chocolate into a heavy-duty zip-top bag. Use kitchen shears to snip off a tiny piece of one corner to create a hole. Press the melted chocolate to towards the hole to pipe the chocolate in a zig-zag pattern. Save some melted chocolate to form a dot in middle of each petit four; this will help hold raspberries in place.
Ingredients
Cooking spray
2 spray(s)
Unprepared white cake mix
1 package(s)
Fat-free sugar-free instant vanilla pudding mix
1 package(s)
Water
1.25 cup(s)
Egg
3 large egg(s)
Vegetable oil
7 tsp
Unsweetened cocoa powder
0.25 cup(s)
Seedless raspberry jam
0.5 cup(s)
Instant sugar-free fat-free chocolate pudding prepared with skim milk
1 cup(s)
Semisweet chocolate chips
0.25 cup(s)
Raspberries
2 cup(s)
Instructions
1
Preheat oven to 325°F. Coat two 13- X 9-inch baking pans with cooking spray.
2
In a large mixing bowl, combine cake mix, pudding mix powder, 1 cup water, eggs and 2 tablespoons oil until smooth. Spoon 1 1/2 cups batter into one prepared pan; spread into an even layer.
3
Add cocoa powder and remaining 1/4 cup water to bowl; blend until smooth. Spoon batter into second prepared pan; spread into an even layer. Bake until a tester inserted in center of each cake is done, about 10 minutes.
4
Spread vanilla cake with jam; let sit for about 10 minutes to cool and to allow jam to soak in. Let chocolate cake cool in pan for same length of time. Run a knife around edges of cake pans; carefully remove cakes from pan. Spread chocolate pudding evenly over jam; top with chocolate cake.
5
Using a ruler, slice prepared cake evenly into 48 squares (6 rows of 8 pieces). Flip 24 mini cakes over so only half of petit fours have chocolate on top.
6
In a small bowl, microwave chocolate chips and remaining teaspoon oil until smooth, about 1 minute (stop and stir after 30 seconds). Use a teaspoon and rapid zig-zag hand motion to evenly drizzle melted chocolate over tops of cakes; place a raspberry on middle of each cake. Keep chilled until ready to serve. Yields 1 petit four per serving.
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