Chocolate Shortcake Recipe with Raspberries, Ice Cream & Fudge Sauce

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 2/3 cup whipping cream, 1/4 cup chocolate syrup (such as Hershey’s), 1 teaspoon vanilla extract, and 1/2 teaspoon instant espresso powder dissolved in 1 tablespoons hot water.

In the bowl of a food processor, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tablespoons baking powder, and 1/2 teaspoons salt.

Add 1/4 cup chilled unsalted butter cut into 1/2-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 1/2 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 2/3 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 1/4 cup crème de cassis (black currant liqueur) into the fudge sauce.

Pour a scant 1/3 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 1/3 cup fresh raspberries on each plate. Serve.

Chocolate Shortcakes with Raspberries, Ice Cream & Fudge Sauce
Adapted from Bon Appétit Magazine

Shortcake:
2/3 cup whipping cream
1/4 cup chocolate syrup (such as Hershey’s)
1 tsp vanilla extract
1/2 tsp instant espresso powder dissolved in 1 tbsp hot water
1 1/2 cups all-purpose flour
1/2 cup plus 3 tsp granulated sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tbsp (1/4 stick) unsalted butter, melted

Fudge Sauce:
2/3 cup whipping cream
2 tbsp light corn syrup
12 oz. bittersweet chocolate, chopped
1/4 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 2/3 cup whipping cream, chocolate syrup, vanilla extract, and dissolved espresso powder. In the bowl of a food processor, mix flour, 1/2 cup sugar, cocoa powder, baking powder, and salt. Add 1/4 cup chilled unsalted butter cut into 1/2-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 1/2 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 2/3 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 1/3 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 1/3 cup fresh raspberries on each plate. Serve.

Serves 6.