One last post before we head to France for our annual visit: a delicious summer dessert where the classic combo of chocolate and raspberries comes to life. The recipe from Better Homes and Gardens (june 2014) is a bit time-consuming but if you bake the shortcakes in advance, you can easily assemble your treats afterwards when it’s time for dessert. SWEETTABLESCAPES did just that very recently at a friend’s house.
1/4 cup cold unsalted butter, cut into cubes
1/4 cup cold shortening, cut into cubes
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 TBsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup plus 1 TBsp whipping cream
1 egg separated
1/4 cup chocolate-hazelnut spread
1 tsp vanilla
6 oz dark chocolate (at least 60% cacao) melted
1 1/2 cups fresh raspberries
1 TBsp seedless raspberry preserves
1 tsp turbinado sugar
Raspberry Whipped Cream (recipe below)
Place a quarter cup cold butter cut into small cubes and a quarter cup of chilled shortening in a bowl.
Cover and freeze for 15 minutes.
Meanwhile, in a large bowl, stir together one and a quarter cup cake flour, one and a quarter cup all- purpose flour, one half cup brown sugar, a quarter cup cocoa powder, one tablespoon baking powder, a half teaspoon of baking soda, and a half teaspoon of kosher salt.
Add the chilled butter mixture to the flour mixture. Using your fingers, rub the butter mixture into the flour until it becomes coarse and pebbly.
To 1 / 2 cup cream, add one egg yolk, 1 / 4 cup chocolate hazelnut spread, and one teaspoon vanilla in a one cup glass measure.
Stir to combine.
Add cream mixture to the flour mixture. Stir with a fork until just combined.
Next, add six ounces of melted dark chocolate and continue to stir.
Transfer dough to a lightly floured surface and gently knead until the dough is smooth, about one minute.
Next. Roll the dough about one inch thick. Using two and one half inch round cutter. Cut eight rounds, re- rolling scraps as necessary.
Transfer rounds to a parchment lined baking sheet and freeze for 15 minutes.
Meanwhile in a medium bowl, combine 3 / 4 cups of raspberries and mash with a fork. Then stir in one tablespoon raspberry preserves and 3 / 4 cups of raspberries and set aside.
Remove the shortcakes from the freezer.
In another bowl, combine one egg white and one tablespoon cream. Brush tops of shortcakes with egg white mixture. Sprinkle with turbinado sugar.
Bake the shortcakes in a 400 degree oven 12 to 15 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes.
For the raspberry whipped cream.: In a large chilled bowl, beat together one and a half cups whipping cream, two tablespoons of powdered sugar, one tablespoon of raspberry liquor, and one teaspoon of vanilla with an electric mixer on medium speed until soft peaks form. Then, fold in two tablespoons of the raspberry mixture. Serve the shortcakes with a dollop of raspberry whipped cream and the raspberry mixture.
Enjoy this at the end of your summer dinner!!