Strawberry: Chocolate Strawberry Shortcake

posted by Meryl 04-03-102 2:33 PM

Chocolate Strawberry Shortcakes
6 servings

Rich chocolate shortcakes with sweetened strawberries, chocolate sauce and whipped cream. Shortcakes are fragile so be extra careful when splitting them for dessert.

For Shortcakes:
6 ounces bittersweet or semisweet chocolate, chopped
1/3 cup plus 2 teaspoons sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1/4 cup whole milk

For Strawberries:
2 pounds strawberries, hulled, sliced
1/4 cup sugar

For Whipped Cream:
1 1/2 cups chilled whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

For Chocolate Sauce:
1/3 cup whole milk
1 tablespoon sugar
5 ounces semisweet or bittersweet chocolate, chopped

Shortcakes: Preheat oven to 375 degrees F. (350 for dark pans). Line heavy large baking sheet with silicone baking pad or parchment paper.

Combine chocolate and 1/3 cup sugar in food processor and process until chocolate is finely ground. Add flour, cocoa powder, baking powder and salt; process until combined. Add butter and process until mixture resembles fine meal.

Mix egg with milk in small bowl to blend; pour over flour mixture in processor and pulse just until combined.

Spoon dough into six 3-inch mounds on prepared baking sheet, spacing evenly. Sprinkle with remaining 2 teaspoons sugar. Bake until cooked through, about 18 minutes. Carefully transfer shortcakes to rack. Cool completely.

Do-Ahead Tip: Shortcakes can be made 1 day ahead. Wrap individually in plastic and store at room temperature.

Strawberries: Toss strawberries and 1/4 cup sugar in large bowl. Let stand until juices form, stirring occasionally, about 1 hour.

Chocolate Sauce: Bring milk and sugar to boil in heavy medium saucepan. Remove from heat and stir in chocolate. Stir until chocolate melts and mixture is smooth, returning to heat if necessary.

Serving size = 1 1/2 tablespoons. Makes about 3/4 cup

Do-Ahead Tip: Chocolate sauce can be prepared 1 week ahead. Cover and refrigerate. Stir over low heat until warm.

Whipped Cream: Whip cream, sugar and vanilla in cream whipper or mixer.

Assembly: Using serrated knife, carefully split shortcakes horizontally in half. Place bottom halves on each of 6 plates. Top shortcakes with strawberries, chocolate sauce, then whipped cream. Top with shortcake tops and serve.


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