Chocolate raspberry shortcakes

 
                       CHOCOLATE RASPBERRY SHORTCAKES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chocolate                        Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            All-purpose flour
    2       tb           Granulated sugar
      1/4   ts           Double acting baking powder
    4       tb           Heavy cream
      1/8   ts           Salt
    2       tb           Cold unsalted butter
                         Cut into bits
    2       tb           Unsweetened cocoa powder
      1/4   ts           Baking soda
    1 1/2   c            Raspberries
    2       tb           Granulated sugar, or to
                         Taste
    1       tb           Framboise, or to taste
      1/3   c            Well-chilled heavy cream
                         Connfectioners sugar for
                         Sprinkling
                         Mint sprigs for garnish if
                         Desired
 
   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.
   
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -