Best 2 Chocolate Raspberry Shortcakes Recipes
Indulge in a delightful culinary journey with our tantalizing chocolate raspberry shortcakes, an irresistible treat that harmonizes the richness of chocolate with the vibrant tang of raspberries. These delectable shortcakes are crafted with layers of fluffy buttermilk biscuits, a luscious chocolate ganache, and a vibrant raspberry filling, creating a symphony of flavors and textures that will tantalize your taste buds. Dive into the detailed recipes provided in this article, where we guide you step-by-step through the process of making these extraordinary shortcakes. From creating the perfect biscuit base to crafting the decadent chocolate ganache and the vibrant raspberry filling, we'll unveil the secrets to achieving a perfect balance of flavors and textures. Along the way, discover variations and additional recipes to elevate your shortcakes to the next level, including a white chocolate ganache, a luscious raspberry sauce, and even a gluten-free biscuit option. Prepare to embark on a culinary adventure that will leave you and your loved ones craving for more.
Here are our top 2 tried and tested recipes!
CHOCOLATE RASPBERRY SHORTCAKES
Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.
Provided by Nigella Lawson
Categories dessert
Time 40m
Yield 12 shortcakes, and filling for 6
Number Of Ingredients 14
Steps:
- To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
- Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
- To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
- Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 9 grams, TransFat 0 grams
CHOCOLATE RASPBERRY SHORTCAKES
Steps:
- Make the shortcakes:
- Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the 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 preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
- In a bowl mash 3/4 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 3/4 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. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the 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 the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.
Tips:
- Use the freshest raspberries you can find, as they will have the best flavor.
- If you don't have a baking dish, you can bake the shortcakes in a muffin tin.
- Let the shortcakes cool completely before assembling them, otherwise they will be too soft and difficult to handle.
- If you don't have a pastry bag, you can use a spoon to spread the whipped cream on the shortcakes.
- Garnish the shortcakes with fresh raspberries and mint leaves for a beautiful presentation.
Conclusion:
Chocolate raspberry shortcakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a fluffy buttermilk biscuit base, a sweet and tangy raspberry filling, and a creamy chocolate ganache frosting, these shortcakes are sure to please everyone. These shortcakes are sure to be a hit at your next party or gathering.
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