So I am really far behind. I can’t really come up with a reason except that I just lost my motivation. Suddenly things are picking up around here and instead of doing something constructive I am going to give you a special treat!
I love strawberry shortcake and since NOW is the time to get your fresh strawberries it just felt like a good idea to seek out a recipe for chocolate short cakes. You know nothing goes better with strawberries than whipped cream and chocolate. After making adaptions twice to a recipe I found in FOODTV magazine I finally think I found one worthy of sharing. Next time I will add both baking soda and powder to see if I can get a little lighter taller version. Warning it looks like devils food but is dense.
1/3 c. sugar
1 c. flour
2 Tbl cocoa Powder
1/4 t. salt
3/4 t. Baking soda
—– Stir together—-
4 Tbl. Unsalted Cold butter
Add butter to mixed dry ingredients with fingers, pastry blender or fork until “sandy”. I found the fork easiest.
Add 3 oz of Chocolate finely copped (Gihidaria 60%), I actually decided it was a good idea to put it in the food processor. The first time through I did the rough chop and didn’t like chocolate, chocolate chip shortcakes.
Stir in – whisked together wet ingredients until you have a shaggy dough.
1 egg
1/4 c. heavy cream
1 t. vanilla (Mexican dark)
Turn out onto a floured surface and pat until 1 1/2″ thick, cut into 6 ” rounds (form scraps to make 6th)
Place on parchment paper lined baking sheet and freeze for 20 min.
Beat 1 egg to brush on cakes, sprinkle with raw sugar. Bake until firm — 20 min at 400 degrees.
They stored nicely for a couple days in an air-tight container. Slice fill and top with strawberries made to your liking.
My choice – slice them, place in container with sugar, splash of vanilla and a splash of water.
Enjoy!
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