These cookies are more like miniature cakes that you can pop into your mouth.
- 7 ½ ounces semisweet chocolate, finely chopped
- 15 tablespoons butter, room temperature
- 1 ¼ cups fresh raspberries
- ½ cup + 14 tablespoons sugar, divided
- 1 tablespoon Chambord (raspberry liqueur)
- 5 eggs, separated
- ½ cup sifted cake flour
- 4 ounces semisweet chocolate, finely chopped
- 8 tablespoons butter, room temperature
- Preheat oven to 350°.
- In a metal bowl over barely simmering water melt chocolate stirring until completely smooth. Remove chocolate from heat and add butter one-third at a time stirring between each addition to ensure the butter is fully incorporated. Set aside to cool until the mixture is the consistency of softened butter. If mixture becomes too thick, return to simmering water and stir.
- In a food processor purée raspberries and ½ cup sugar for one minute. Strain to remove the seeds. Stir in Chambord.
- In a stand-mixer whip the egg yolks with 7 tablespoons sugar at medium-high speed. Once the sugar is incorporated increase speed to high and whip until light and tripled in volume (6 – 7 minutes).
- Fold the chocolate mixture into the egg yolk mixture until fully incorporated, smooth and glossy. Fold in raspberry purée. Fold in the flour.
- In a clean bowl whip egg whites on high speed until frothy. With the machine running, slowly add 7 tablespoons of sugar and whip until stiff peaks form.
- Gently stir one-third of the egg white mixture into the chocolate mixture to lighten it. Fold in the rest of the egg white mixture in two parts.
- Spread the batter evenly into a 9×13-inch baking pan. Bake for 30 – 35 minutes until the top appears lighter in color and a toothpick inserted in the center has a few moist crumbs.
- Let cool in pan for 15 minutes. Remove from pan and cool completely.
- Using a heart-shaped cookie cutter, cut out cookies and place on a rack over a baking sheet.
- Pour glaze (see below) over hearts and let stand at room temperature until glaze is firm (5 minutes).
- In a metal bowl over barely simmering water melt chocolate stirring until completely smooth. Remove chocolate from heat and add butter one-third at a time stirring between each addition to ensure the butter is fully incorporated. The glaze should be glossy and smooth. If it begins to harden, return bowl to simmering water.