Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Gradually beat in the room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. In a small bowl, combine the milk. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined. Do not overmix. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup unsalted butter, 1 3/4 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 cup milk
- While the cakes cool, combine the raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly, about 10-15 minutes. Strain the mixture through a fine-mesh sieve to remove seeds, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the raspberry coulis cool completely.1 1/2 cups raspberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice
- In the heatproof bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water). Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer. Remove the bowl from the heat and add the scraped vanilla bean seeds (or vanilla extract). Fit the bowl with the whisk attachment and beat on high speed until stiff, glossy peaks form and the meringue is completely cool, about 10-15 minutes. Gradually add the softened butter cubes, one at a time, beating well after each addition until the buttercream is smooth and creamy. This can take several minutes, and the mixture may look curdled at first, but keep beating and it will come together.5 large egg whites, 1 1/4 cups granulated sugar, 1 vanilla bean, 2 teaspoons vanilla extract, 2 cups unsalted butter, Pinch salt
- Once the cakes are completely cool, use a heart-shaped cookie cutter (approximately 2-3 inches) to cut out heart shapes from the cake layers. You will likely get several hearts from each layer. You can also trim the tops of the cakes to create a flatter surface if needed. Place one heart-shaped cake on a parchment-lined baking sheet. Spread a thin layer of raspberry filling over it, then top with another heart-shaped cake. Repeat with remaining cake hearts and raspberry filling.
- Prepare the chocolate ganache by heating the heavy cream in a small saucepan until just simmering. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it reaches a pouring consistency. Dip each assembled petit four into the ganache, allowing excess to drip off. You can use a fork or a small offset spatula to help coat them evenly. Place the glazed petit fours back onto the parchment-lined baking sheet.8 ounces good-quality dark chocolate, 1 cup heavy cream
- While the ganache is still slightly soft, decorate your Valentine's Heart Petit Fours with edible glitter, pearls, or a swirl of tinted buttercream if desired. Place the baking sheet in the refrigerator for at least 30 minutes to allow the ganache to set completely.edible glitter, food-grade edible pearls, pink or red food coloring
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 1 month. Allow to sit at room temperature for 20-30 minutes before serving.