Chocolate Raspberry Shortcakes
Submitted by dlhgourmet
Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.
YIELD
2 servingsPREP
10 minCOOK
12 minREADY
50 minChocolate-raspberry shortcakes are the grown-up twist on strawberry shortcake that turns a casual summer dessert into a dinner-party finish. Cocoa powder replaces some of the flour in a classic cream biscuit, baking into two substantial shortcakes with crumbly chocolate depth. Fresh raspberries split the difference, with half mashed and soaked in framboise (raspberry brandy) for intense jammy flavor, the other half folded in whole for juicy bursts.
The biscuit technique is pure British pastry logic. Cold butter cut into cocoa flour produces flaky layers, and cream replaces the usual milk-and-egg for a richer, more tender crumb. Baking at a high 425F (220C) gives the shortcakes a fast rise and crisp edge. They’re intentionally delicate and will crumble easily during assembly, which is part of their charm.
Chef Tips
- Keep butter ICE cold. Warm butter blends into the flour rather than staying in distinct pieces, and you lose the flaky texture.
- Do not overmix once cream goes in. Stir just until the dough comes together. Overmixing develops gluten and toughens the shortcake.
- Taste raspberries before adding sugar. Early-season berries need more sugar, peak-August berries may need none.
- Assemble immediately before serving. Shortcakes turn soggy fast once the juicy fruit and cream go on.
Variations
- Swap framboise for Chambord, cassis, or just a splash of Grand Marnier for a different fruity liqueur note.
- Use fresh strawberries or a mix of summer berries in place of raspberries.
- Drizzle melted dark chocolate over the assembled shortcake for an extra-decadent finishing touch.
Ingredients
Directions
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 degree F oven for 12 minutes or until a tester inserted in the centers come out with crumbs clinging to it.
Transfer to a rack to cool.
In a bowl mash ¾ cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining ¾ cup raspberries.
In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon 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.
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