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
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Rai Mj
[email protected]These shortcakes were delicious! I made them for a party and they were a huge hit. The biscuits were fluffy and the filling was creamy and tart. I would definitely make these again.
Marcella Stepp
[email protected]These shortcakes were a disaster! The biscuits were dry and crumbly, and the filling was too sweet. I would not recommend this recipe.
Iqbal Tanoli
[email protected]Loved these shortcakes! The chocolate biscuits were rich and moist, and the raspberry filling was perfectly tart. I will definitely be making these again.
Nomvula Mahlangu
[email protected]These shortcakes were a bit too dense for my taste. I think I would have preferred a lighter biscuit recipe.
Miracle Igho
[email protected]I'm not a huge fan of chocolate and raspberry together, but these shortcakes were surprisingly good! The biscuits were light and fluffy, and the filling was tart and sweet. I would definitely make these again.
Jacinthe Salem
[email protected]These shortcakes were a great way to use up some fresh raspberries. They were quick and easy to make, and they were a big hit with my family.
Sachin 1
[email protected]Meh. Not worth the effort.
Zoraida Serene
[email protected]Wow! These chocolate-raspberry shortcakes were a showstopper! They looked and tasted amazing. I will definitely be making them again for special occasions.
Apurpo Raj
[email protected]These shortcakes were a bit too sweet for my taste. I would reduce the amount of sugar in the biscuit recipe next time.
Phindiwe Fumba
[email protected]Not a fan of the chocolate biscuit, but the raspberry filling was amazing!
Iloh Chidiebere
[email protected]These shortcakes were easy to make and turned out great! I used fresh raspberries and they were so flavorful. Will definitely make these again.
Ariyan Nahid
[email protected]The biscuits were a bit dry for my taste, but the filling was delicious. I would try this recipe again with a different biscuit recipe.
Ismail views
[email protected]I made these shortcakes for a party and they were a hit! Everyone loved the combination of chocolate and raspberry. I would definitely recommend this recipe.
Md Jamil
[email protected]These chocolate-raspberry shortcakes were an absolute delight! The biscuits were fluffy and moist, and the filling was a perfect balance of sweet and tart. My family loved them, and I'll definitely be making them again soon.