Chocolate Raspberry Shortcakes
Recipe
- Title:
- Chocolate Raspberry Shortcakes
- Categories:
- Chocolate, Cakes/choc.
- Yield:
- 4 servings
Ingredients
- 1/2 c All-purpose flour
- 1 1/2 c Raspberries
- 2 tb Granulated sugar
- 2 tb Granulated sugar, or to
- 1/4 ts Double acting baking powder
- Taste
- 4 tb Heavy cream
- 1 tb Framboise, or to taste
- 1/8 ts Salt
- 1/3 c Well-chilled heavy cream
- 2 tb Cold unsalted butter
- Connfectioners sugar for
- Cut into bits
- Sprinkling
- 2 tb Unsweetened cocoa powder
- Mint sprigs for garnish if
- 1/4 ts Baking soda
- Desired
Directions
- From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal.
- Add the cream and stir the mixture with a fork until it forms a dough.
- Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min.,
- or until a tester inserted in the centers come out with crumbs clinging to it.
- Transfer to a rack to cool.
Directions
- In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp.
- of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries.
- In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp.
- granulated sugar, and beat the cream until it holds stiff peaks.
- Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.)
- Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes.
- With a spatula carefully top each serving with the top half of a shortcake.
- Sprinkle with confectioners sugar and garnish with mint.
- Serves: 2 Shared By: Pat Stockett
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