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Chocolate Shortcakes with Raspberries, Ice Cream & Creme de Cassis Fudge Sauce

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Level: Intermediate

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Description

The chocolate shortcake, with its thin crust and soft cakey appeal, envelops a scoop of vanilla ice cream, which is slightly melted from the warmth of the fudge sauce. Fresh, sweet raspberries bring out the subtle flavor of the crème de cassis liqueur in the rich sauce.

Ingredients

  • FOR THE SHORTCAKES:
  • ⅔ cups Whipping Cream
  • ¼ cups Chocolate Syrup (such As Hershey's)
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Instant Espresso Powder Dissolved In 1 Tbsp Hot Water
  • 1-½ cup All-purpose Flour
  • ½ cups Plus 3 Teaspoons Granulated Sugar, Divided
  • ⅓ cups Unsweetened Cocoa Powder
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ¼ cups (1/2 Stick) Unsalted Butter, Cut Into 1/2-inch Pieces
  • 2 Tablespoons (1/4 Stick) Unsalted Butter, Melted
  • _____
  • FOR THE FUDGE SAUCE:
  • ⅔ cups Whipping Cream
  • 2 Tablespoons Light Corn Syrup
  • 12 ounces, weight Bittersweet Chocolate, Chopped
  • _____
  • FOR ASSEMBLY:
  • ¼ cups Creme De Cassis (black Currant Liqueur)
  • 6 whole Scoops Vanilla Ice Cream
  • 2 cups Fresh Raspberries

Preparation

The shortcakes:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a small bowl, whisk together 2/3 cup whipping cream, chocolate syrup, vanilla extract, and dissolved espresso powder. In the bowl of a food processor, mix flour, 1/2 cup sugar, cocoa powder, baking powder, and salt. Add 1/4 cup chilled unsalted butter that has been cut into 1/2-inch pieces. Pulse several times until the mixture is the texture of a fine meal. Add the chocolate/cream mixture and pulse until moist clumps form.

Turn the dough out onto a cutting board and form into a ball. Divide the dough into six equal pieces. With lightly floured hands, shape the dough pieces into mounds that are 2 inches high and 2 inches in diameter. Place the shortcakes on prepared baking sheet, about 3 inches apart. Brush the melted butter on the shortcakes. Sprinkle each with 1/2 teaspoon granulated sugar.

Bake until a toothpick inserted in the center of a shortcake comes out with some moist crumbs attached, 15 to 17 minutes. Let cool on baking sheet.

The shortcakes can be made up to 6 hours ahead. Rewarm in a 350 degree F oven for about 5 minutes.

The fudge sauce:
In a medium saucepan, combine 2/3 cup whipping cream and corn syrup and bring to a simmer. Remove from the heat. Whisk in the bittersweet chocolate until the chocolate is melted and the sauce is smooth.

The sauce can be made 3 days ahead. Refrigerate. Rewarm the sauce over low heat, whisking frequently.

Putting it together:
When you are ready to assemble the dish, whisk crème de cassis (black currant liqueur) into the fudge sauce.

Pour a scant 1/3 cup of fudge sauce onto each of 6 plates. Cut the shortcakes in half horizontally. Place the bottom halves on the plates, on top of the fudge sauce. Top the bottom of each shortcake with a scoop of vanilla ice cream. Place the top of the shortcake on top of the ice cream. Place about 1/3 cup fresh raspberries on each plate. Serve.

One Comment

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Profile photo of richfoodforleantimes

richfoodforleantimes on 7.20.2010

Mmm, this looks good! Never had chocolate shortcakes, but this (strawberry) season I was thinking of making them.

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