Chocolate and Raspberry Fontaine
This recipe is made of crispy phyllo packages stuffed with warm, bitter-sweet
chocolate ganache topped with raspberries. The fontaine can be prepared 6 to 8 hours
in advance, wrapped in plastic wrap and refrigerated, then baked for 8 to 10 minutes
just before serving. Once assembled, the fontaines can also be frozen for later
use and defrosted for 15 minutes before baking.
- 7 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 4 tablespoons raspberry brandy
- 1/2 cup confectioners' sugar plus extra for dusting
- 8 (10 x 20-inch) sheets phyllo dough
- 1/2 cup sweet butter, melted
- 1 recipe Cocoa Sponge Cake or commercial pound cake cut 1/2 inch thick with a cookie cutter
- 1 pint raspberries
Cocoa Sponge Cake
- 1 tablespoon sweet butter
- 1 tablespoon all-purpose flour
- 4 egg whites
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 cup all-purpose flour sifted together with 1/4 cup cocoa powder
- Heat oven to 350 degrees F. Brush an 8-inch springform cake mold with the butter and dust with the flour.
- With an electric mixer, whip the eggs whites, slowly adding the sugar, and continue to whip until stiff. With a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa/flour mixture.
- Pour the batter into the cake mold and bake for 15 to 18 minutes.
- Remove from heat when done and unmold on a pastry rack to cool.
- Place the chopped chocolate in a bowl.
- Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir until the chocolate has melted, add 2 tablespoons of the raspberry brandy, and combine until smooth.
- Set the chocolate ganache aside to cool.
- Bring 1/3 cup water to a boil in a small pot, add the confectioners' sugar, and stir until dissolved.
- Add the remaining 2 tablespoons raspberry brandy and remove the raspberry syrup from heat.
- To assemble, spread 1 sheet of phyllo dough on a work surface, brush with a thin coasting of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet. Brush with the melted butter again and dust with the 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 chocolate ganache and place 8 to 10 raspberries on top. First, fold one end of the phyllo dough over fully encasing the chocolate and raspberries.
- Repeat this process until you have made 12 packages. Brush each one with butter and refrigerate or freeze until ready to bake.
- Heat oven to 400 degrees F.
- 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 serve hot.
Source: Recipe by pastry chef Jacques Torres
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