- Exported from MasterCook II
CHOCOLATE SHORTCAKES WITH RED FRUIT AND WHIPPED CREAM
Recipe By : Flo Braker
12 Preparation Time :
Categories : Chocolate Desserts
Fruit
Amount Measure Ingredient -- Preparation Method -- -- --
2 pints ripe strawberries -- hulled, sliced
1/3 cup sugar -- or more to taste
1 pint raspberries
1/2 pound cherries -- pitted, chopped
SHORTCAKE DOUGH
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk -- cold
1/2 cup milk --
2 tbsp, cold
2 teaspoons orange zest -- finely grated
3/4 cup unsalted butter -- in
1/4 pieces
3 tablespoons sugar -- for topping
FILLING
1 1/2 cups whipping cream -- cold
1 tablespoon sugar
1 1/2 teaspoons vanilla
1/4 cup powdered sugar --
Place strawberries in large bowl, add sugar, gently toss. Set aside for at
least 2 hours. Using a fork, mash one-third of the berries; toss again,
then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower
third of oven; preheat oven to 400 degrees. Line a large baking sheet with
parchment paper. The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda,
salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir
to mix. Cut butter into dry ingredients until mixture resembles coarse
meal. Add egg mixture; stir just until it forms a soft, moist, sticky
1/4-cup mounds of dough about 2 inches apart on the baking
sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2-
3/4 inch thickness. Bake about 20 minutes, or until toothpick inserted
into center comes out clean. Cool shortcakes on a wire rack. Topping: Whip cream with sugar and vanilla until soft peaks form. To assemble: Split shortcakes in half. Place bottom halves on dessert
plates. Top each with berries and cherries, then with whipped cream. Set
top of shortcakes on whipped cream. If desired, sprinkle with a light
12. - - - - - - - - - - - - - - - - - - NOTES :
6/21/95 , San Francisco Chronicle
