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Photo of Chocolate-raspberry petit fours by WW

Chocolate-raspberry petit fours

4
Points®
Total Time
51 min
Prep
30 min
Cook
11 min
Serves
48
Difficulty
Moderate
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), (disregard box instructions)

Fat-free sugar-free instant vanilla pudding mix

1 package(s)

Water

1¼ cup(s), divided

Egg

3 large egg(s)

Vegetable oil

7 tsp, divided

Unsweetened cocoa powder

¼ cup(s)

Seedless raspberry jam

½ cup(s), thinned with 1 Tbsp water

Instant sugar-free fat-free chocolate pudding prepared with skim milk

1 cup(s), (or use two 1/2 cup prepared pudding cups)

Semisweet chocolate chips

¼ cup(s)

Raspberries

2 cup(s), (48 raspeberries)

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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