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 flour sifted together with 1/4 cup cocoa powder
Procedures : Preheat 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 in the oven 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. Preheat 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