Chocolate Shortcakes With Fruits Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 pint: Perfectly ripe strawberries, hulled and sliced
1/3: To 1/2 cup sugar, depending on sweetness of fruit
1 pint: Raspberries,
1/2 lbs: Sweet red cherries, stemmed pitted and halved
SHORTCAKE DOUGH
2 1/2 cup: All-purpose flour, unsifted
1/4 cup: Cocoa powder,
1/2 cup: Sugar,
1 T: Baking powder,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1 large: Egg,
3/4 cup: Cold buttermilk,
1/2 cup: Milk, cold +
2 T: Milk, cold
2 tsp: Orange zest, finely grated
6 ounce: Unsalted butter, (3/4 cup) cut into 1/4-inch slices
3 T: Sugar, for topping
TOPPING
1 1/2 cup: Cold whipping cream,
1 T: Sugar,
1 1/2 tsp: Vanilla,
1/4 cup: Powdered sugar, optional
Directions:
Place the strawberries in a large bowl, add the sugar
and gently toss. Set aside at room temperature for at
least 2 hours. Using a fork, mash one-third of the
strawberries; 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.
DOUGH: Sift the flour, cocoa powder, sugar, baking
powder, baking soda and salt into a large bowl.
Combine the egg, buttermilk, milk and orange zest in a
small bowl; stir to mix. Cut the butter into the dry
ingredients until the mixture resembles coarse meal.
Add the egg mixture and stir just until it forms a
soft and moist, sticky dough.
Spoon 1/4-cup mounds of dough about 2 inches apart on
the baking sheet. Sprinkle a small amount of sugar
over each mound and gently pat dough to 1/2- to
3/4-inch thickness. (After patting, shortcakes should
be about 1 inch apart.) Bake about 20 minutes, or
until a toothpick inserted into the center comes out
clean. Remove shortcakes to a wire rack to cool. (You
may freeze the shortcakes in a sturdy container for up
to 2 weeks.)
TOPPING: Whip cream with the sugar and vanilla until
soft peaks form.
ASSEMBLY: Split the shortcakes in half horizontally,
preferably with the tines of a fork. Place the bottom
halves on dessert plates. Top each with berries and
cherries, then with whipped cream. Set the top of
shortcakes on the whipped cream. If desired, sprinkle
with a light dusting of powdered sugar. Serves 12.
Per serving: 312 calories. Source: San Francisco
Chronicle, 6/7/95.
Shared and MM by Judi M. Phelps (G.Phelps1) GEnie,
(Juphelps) Delphi, (QNTJ65A) Prodigy.
Source from luhu.jp
and gently toss. Set aside at room temperature for at
least 2 hours. Using a fork, mash one-third of the
strawberries; 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.
DOUGH: Sift the flour, cocoa powder, sugar, baking
powder, baking soda and salt into a large bowl.
Combine the egg, buttermilk, milk and orange zest in a
small bowl; stir to mix. Cut the butter into the dry
ingredients until the mixture resembles coarse meal.
Add the egg mixture and stir just until it forms a
soft and moist, sticky dough.
Spoon 1/4-cup mounds of dough about 2 inches apart on
the baking sheet. Sprinkle a small amount of sugar
over each mound and gently pat dough to 1/2- to
3/4-inch thickness. (After patting, shortcakes should
be about 1 inch apart.) Bake about 20 minutes, or
until a toothpick inserted into the center comes out
clean. Remove shortcakes to a wire rack to cool. (You
may freeze the shortcakes in a sturdy container for up
to 2 weeks.)
TOPPING: Whip cream with the sugar and vanilla until
soft peaks form.
ASSEMBLY: Split the shortcakes in half horizontally,
preferably with the tines of a fork. Place the bottom
halves on dessert plates. Top each with berries and
cherries, then with whipped cream. Set the top of
shortcakes on the whipped cream. If desired, sprinkle
with a light dusting of powdered sugar. Serves 12.
Per serving: 312 calories. Source: San Francisco
Chronicle, 6/7/95.
Shared and MM by Judi M. Phelps (G.Phelps1) GEnie,
(Juphelps) Delphi, (QNTJ65A) Prodigy.
Source from luhu.jp