Chocolate Raspberry Shortcakes
Gourmet Archives

Shortcakes:
2 tablespoons cocoa powder
1/2 cup flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, in bits
4 tablespoons heavy cream

1 1/2 cups fresh raspberries
2 tablespoons sugar
1 tablespoon Framboise
1/2 cup well-chilled heavy cream
Confectioner's sugar
Mint sprigs

For shortcake:  Into a bowl sift together the cocoa, flour, sugar, baking powder, soda and salt. Add the butter and blend mixture until it resembles coarse meal. Add cream and stir mixture with fork until it forms a dough. Divide dough in half, arrange each half in a mound on lightly greased baking sheet. Bake 12 minutes at 425 degrees F. Transfer shortcakes to rack and
let them cool.
In a bowl mash 3/4 cup raspberries with a fork, stir in 1 tablespoon sugar
and the Framboise, stirring until sugar is dissolved. Then stir in remaining
3/4 cup raspberries. Whip cream until it holds soft peaks. Add 1 tablespoon sugar and beat until it holds stiff peaks. Carefully cut shortcakes in half horizontally with serrated knife and with metal spatula transfer bottom half
of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide whipped cream between the 2 shortcakes and with the spatula carefully
top each serving with top half of a shortcake. Sprinkle the shortcakes
with confectioner's sugar and garnish plates with mint sprigs.
 

Featured Archive Recipe:
Commander's Palace Strawberry Shortcake 
 

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