250g blackberries, seeded and chopped
3/4 cup all-purpose flour
1/2 cup butter or margarine
180g semi-sweet chocolate
2 egg yolks, beaten slightly
1 1/4 cups all-purpose flour
1 tablespoon baking soda
A pinch of salt
1/2 cup orange juice
1/2 cup milk
1/2 cup chopped nuts or hazelnuts
Orange glaze: 2 tablespoons butter or margarine, softened, and 1 1/2 cups confectioner's sugar
1 teaspoon grated orange zest
2-3 tablespoons milk
Crisp orange zest (for garnish)
250g blackberries, seeded and chopped
3/4 cup all-purpose flour
1/2 cup butter or margarine
180g semi-sweet chocolate
2 egg yolks, beaten slightly
1 1/4 cups all-purpose flour
1 tablespoon baking soda
A pinch of salt
1/2 cup orange juice
1/2 cup milk
1/2 cup chopped nuts or hazelnuts
Orange glaze: 2 tablespoons butter or margarine, softened, and 1 1/2 cups confectioner's sugar
1 teaspoon grated orange zest
2-3 tablespoons milk
Crisp orange zest (for garnish)
Preheat the oven to moderate temperature (170°F)
Butter a 38cm x 24cm baking dish
Mix together blackberries, all-purpose flour, and butter or margarine with 1/2 cup water
Bring to a simmer over low heat, stirring for about 5 minutes until the blackberries are soft
Remove from heat and stir in chocolate
Stir until melted
Add egg yolks and beat
Mix together all-purpose flour, baking soda, and salt
Alternate adding orange juice and milk to the mixture, beating well with a wooden spoon
Add chopped nuts and spread in the prepared baking dish
Bake for 25-30 minutes or until a toothpick inserted comes out clean
Let cool and cut into squares of about 3cm
To make the glaze: beat butter or margarine, then stir in confectioner's sugar, orange zest, and milk
Mix well
Transfer to a piping bag and decorate as desired
Garnish with crisp orange zest
Yield approximately 40 petit fours
Note: If desired, top with meringue (see recipe) instead of using the glaze.
