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Chocolate Raspberry Shortcakes

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

12 min

Ready

50 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup all-purpose flour
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2 tablespoons sugar
granulated
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¼ teaspoon baking powder
double acting
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4 tablespoons heavy whipping cream
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teaspoon salt
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2 tablespoons butter
cold, unsalted, cut into bits
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2 tablespoons cocoa powder
unsweetened
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¼ teaspoon baking soda
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1 ½ cups raspberries
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2 tablespoons sugar
granulated
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1 tablespoon framboise (raspberry brandy)
or to taste
*
cup heavy whipping cream
well-chilled
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1 x powdered sugar
for sprinkling
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1 x mint sprigs
for garnish
*

Ingredients

Amount Measure Ingredient Features
118 ml all-purpose flour
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3E+1 ml sugar
granulated
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1.3 ml baking powder
double acting
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6E+1 ml heavy whipping cream
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0.6 ml salt
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3E+1 ml butter
cold, unsalted, cut into bits
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3E+1 ml cocoa powder
unsweetened
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1.3 ml baking soda
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355 ml raspberries
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3E+1 ml sugar
granulated
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15 ml framboise (raspberry brandy)
or to taste
*
79 ml heavy whipping cream
well-chilled
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1 x powdered sugar
for sprinkling
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1 x mint sprigs
for garnish
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 60357% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 327mg 14%
Total Carbohydrate 22g 22%
Dietary Fiber 9g 36%
Sugars g
Protein 14g
Vitamin A 32% Vitamin C 42%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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