Chocolate shortcake is a fun take on a classic dessert. The chocolate biscuits are filled with ice cream, fresh raspberries and warm fudge sauce for a rich and decadent treat.
I cannot promise you that the winged figure of Cupid will materialize as you present this dessert to your beloved. While the aphrodisiac qualities of chocolate may be greatly exaggerated, there is no denying that the sensuous taste and texture of chocolate can rouse ardent passion towards the chef. Whether you see Valentine's Day as a reason to celebrate amorous devotion or as Hallmark's answer to economic stimulation, it is as good an occasion as any to indulge in a chocolate treat.
The chocolate shortcake, with its thin crust and soft cakey appeal, envelops a scoop of vanilla ice cream, which is slightly melted from the warmth of the fudge sauce. Fresh, sweet raspberries bring out the subtle flavor of the crème de cassis liqueur in the rich sauce. The juxtaposition of the warm shortcake and sauce with the frosty ice cream can make one grin with giddy satisfaction, whether or not Cupid hits his mark.
The shortcakes:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together ⅔ cup whipping cream, ¼ cup chocolate syrup (such as Hershey's), 1 teaspoon vanilla extract, and ½ teaspoon instant espresso powder dissolved in 1 tablespoons hot water.
In the bowl of a food processor, mix 1 ½ cups all-purpose flour, ½ cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 tablespoons baking powder, and ½ teaspoons salt.
Add ¼ cup chilled unsalted butter cut into ½-inch pieces. Pulse several times until the mixture is the texture of a fine meal. Add the chocolate and cream mixture and pulse until moist clumps form.
Turn the dough out onto a cutting board and form into a ball.
Divide the dough into six equal pieces. With lightly floured hands, shape the dough pieces into mounds that are 2 inches high and 2 inches in diameter. Place the shortcakes on prepared baking sheet, about 3 inches apart. Melt 2 tablespoons butter and brush it on the shortcakes. Sprinkle each with ½ teaspoon granulated sugar.
Bake until a toothpick inserted in the center of a shortcake comes out with some moist crumbs attached, 15 to 17 minutes. Let cool on baking sheet.
The shortcakes can be made up to 6 hours ahead. Rewarm in a 350 degree F oven for about 5 minutes.
The fudge sauce:
In a medium saucepan, combine ⅔ cup whipping cream and 2 tablespoons light corn syrup and bring to a simmer. Remove from the heat. Whisk in 12 ounces chopped bittersweet chocolate until the chocolate is melted and the sauce is smooth.
The sauce can be made 3 days ahead. Refrigerate. Rewarm the sauce over low heat, whisking frequently.
Putting it together:
Whisk ¼ cup crème de cassis (black currant liqueur) into the fudge sauce.
Pour a scant ⅓ cup of fudge sauce on each of 6 plates. Cut the shortcakes in half horizontally. Place on the plates, on top of the fudge sauce. Top the bottom of each shortcake with a scoop of vanilla ice cream. Place the top of shortcakes on top of the ice cream. Place about ⅓ cup fresh raspberries on each plate. Serve.
Chocolate Shortcakes with Raspberries, Ice Cream & Fudge Sauce
Adapted from Bon Appétit Magazine
Shortcake:
⅔ cup whipping cream
¼ cup chocolate syrup (such as Hershey's)
1 teaspoon vanilla extract
½ teaspoon instant espresso powder dissolved in 1 tablespoon hot water
1 ½ cups all-purpose flour
½ cup plus 3 teaspoon granulated sugar
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch pieces
2 tablespoon (¼ stick) unsalted butter, melted
Fudge Sauce:
⅔ cup whipping cream
2 tablespoon light corn syrup
12 oz. bittersweet chocolate, chopped
¼ cup crème de cassis (black currant liqueur)
Vanilla ice cream
2 cups fresh raspberries
The shortcakes:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together ⅔ cup whipping cream, chocolate syrup, vanilla extract, and dissolved espresso powder. In the bowl of a food processor, mix flour, ½ cup sugar, cocoa powder, baking powder, and salt. Add ¼ cup chilled unsalted butter cut into ½-inch pieces. Pulse several times until the mixture is the texture of a fine meal. Add the chocolate and cream mixture and pulse until moist clumps form.
Turn the dough out onto a cutting board and form into a ball. Divide the dough into six equal pieces. With lightly floured hands, shape the dough pieces into mounds that are 2 inches high and 2 inches in diameter. Place the shortcakes on prepared baking sheet, about 3 inches apart. Brush the melted butter on the shortcakes. Sprinkle each with ½ teaspoon granulated sugar.
Bake until a toothpick inserted in the center of a shortcake comes out with some moist crumbs attached, 15 to 17 minutes. Let cool on baking sheet.
The shortcakes can be made up to 6 hours ahead. Rewarm in a 350 degree F oven for about 5 minutes.
The fudge sauce:
In a medium saucepan, combine ⅔ cup whipping cream and corn syrup and bring to a simmer. Remove from the heat. Whisk in bittersweet chocolate until the chocolate is melted and the sauce is smooth.
The sauce can be made 3 days ahead. Refrigerate. Rewarm the sauce over low heat, whisking frequently.
Putting it together:
Whisk crème de cassis (black currant liqueur) into the fudge sauce.
Pour a scant ⅓ cup of fudge sauce on each of 6 plates. Cut the shortcakes in half horizontally. Place on the plates, on top of the fudge sauce. Top the bottom of each shortcake with a scoop of vanilla ice cream. Place the top of shortcakes on top of the ice cream. Place about ⅓ cup fresh raspberries on each plate. Serve.
Serves 6.
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Cajun Chef Ryan
Now this is a great dessert!
Sinful Southern Sweets
I don't know....I think I saw cupid flitting around this dessert as I read that post. I do believe I could certainly fall in love with this little sweet treat! Looks divine!!
Chef E
At first glance I thought this was a moon pie, which I have seen so many lately...darn I am wishing I had this in front of me, no fork needed!
Kim
That looks fabulous! I would have a hard time sharing that with anyone.
Biren
What a lovely dessert for Valentine's Day. It looks so rich and inviting.
Cookin' Canuck
I'm glad that everyone is enjoying this dessert!
Tastytasties - Where I live, we can only find the creme de cassis at the liquor store.
tastytasties
Agree with these comments 100%. This. looks. FANTASTIC. I need to eat it immediately.
Can you generally find the creme de cassis at any grocery store?
ncl117
this looks SO amazing - I think my husband would be at my feet if I made this for him! beautiful pictures too!
runsarah
That looks AMAZING! Perfect for Valentine's Day. Great to see another Canadian blogger out there, too!
wasabi prime
Aw, this is Valentine-tastic! Beautiful dessert -- thank you for sharing the love!
Miranda
My girls would love this. It looks great. I love the idea of a chocolate shortcake! You could never have enough chocolate.
Angie's Recipes
This is a lovely sweets for any chocolate lover!
Lucy
Wow what a pudding - those flavours are just immense. Definitely craving a big plate of this right now!