Oh the joys of fresh summer fruit. Even better if you hand-pick it yourself. So I was particularly fascinated to fall upon this recipe in the Food Network Magazine. My mom and I are always searching for the perfect "shortcake" to accompany summer strawberries, and this is the first chocolate shortcake recipe I have come across.
Before I tried the recipe, I wanted to purchase the cocoa from Penzey's (my favorite spice store). I also used their vanilla extract, which I already had on hand. I chose Ghiradelli's Luxe chocolate bar for the 3 oz. of chopped milk chocolate--it handily came packaged in a 3 oz. size.
In the initial trial of the recipe, I skipped #3 and #4, and opted to simply slice up some fresh strawberries and whip the remainder of the heavy cream into homemade whipping cream (added a little vanilla and powdered sugar to taste). However, I think those steps sound delightful and will try them when I make the shortcakes again. Having just picked fresh raspberries, I was thinking that these shortcakes might also be delicious substituting the raspberries for the strawberries. For dark chocolate lovers, why not substitute dark chocolate for the milk chocolate? Then I searched the internet for chocolate whipped cream and found easy recipes for that as well as liquer-flavored whipped cream (like Chambord--oh how exquisite!).
The shortcakes tasted very chocolately--but not too sweet. They were in a word: perfect. I loved the biscuity-cakey texture. I would make them just to eat plain--or maybe topped with vanilla ice cream or a raspberry sorbet, should fresh fruit not be available (like in the winter). BUT, if you have the time, try them out while there is still fresh fruit!
Chocolate Strawberry Shortcakes
June/July 2009 Food Network Magazine
Shortcakes:
1 cup AP flour, plus more for dusting
1/3 cup granulated sugar
2 T. dutch-process cocoa powder
3/4 t. baking powder
1/4 t. salt
4 T. cold, unsalted butter, cut into pieces
3 oz. milk chocolate, roughly chopped
2 large eggs
1/4 c. heavy cream
1 t. vanilla extract
Raw sugar for sprinkling
Toppings:
1 quart strawberries, hulled and sliced
1/4 c. granulated sugar
1 cup heavy cream
1. Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: whisk the flour, granulated sugar, cocoa, baking powder, and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
2. Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to rack to cool.
3. Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
4. Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more berries and cream.
