Shortcake surprise: a dessert destined to become a new favorite for summer entertaining - chocolate raspberry shortcakes - Brief Article - Recipe

Sunset, June, 2002 by Charity Ferreira

* If there's anything better than fresh raspberries in season, it's raspberries paired with chocolate. We've created a dark, chocolaty biscuit that's midway between cake and cookie, then split it to enclose the fresh berries and a cloud of tangy vanilla creme fraiche. Although this dessert is homey enough to evoke shortcakes past, it makes a decidedly elegant end to a summer meal.

Chocolate Raspberry Shortcakes

PREP AND COOK TIME: About 1 hour

MAKES: 6 servings

About 2 cups all-purpose flour

2/3  cup plus 2 tablespoons granulted sugar
2/3  cup unsweetened cocoa
  2  teaspoons baking powder
1/2  teaspoon baking soda
1/2  teaspoon salt
1/2  cup (1/4 lb.) cold butter
  2  large egg yolks
3/4  cup buttermilk
  4  cups fresh raspberries
     Vanilla creme fraiche (recipe follows) or
     lightly sweetened whipped cream
     Powdered sugar

1. In a food processor or bowl, combine 2 cups flour, 2/3 cup granulated sugar, cocoa, baking powder, baking soda, and salt; whirl or mix until blended.

2. Cut butter into 1/2-inch chunks and add to flour mixture. Whirl, cut in with a pastry blender, or rub in with your fingers until mixture forms fine crumbs; pour into a bowl if using processor.

3. In a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened.

4. Turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together. Pat out to about 1 1/4 inches thick. With a 3-inch round cutter, cut out shortcakes; gather dough scraps and pat out again as necessary to make all six shortcakes. Set 2 inches apart on a 14- by 17-inch baking sheet.

5. Bake on the middle rack in a 375[degrees] regular or 350[degrees] convection oven until tops look dry and feel firm when pressed, about 25 minutes. Transfer shortcakes to a rack and let cool completely

6. Meanwhile, rinse raspberries. In a blender or food processor, whirl half the berries with the remaining 2 tablespoons granulated sugar until smooth. Press through a fine strainer into a bowl; discard residue.

7. To assemble shortcakes, slice each in half horizontally; set bottoms on plates. Spoon vanilla creme fraiche over bottoms, top with remaining berries, and drizzle with raspberry sauce. Place shortcake tops over berries and sprinkle with powdered sugar.

Per serving: 713 cal., 50% (360 cal.) from fat; 11 g protein; 40 g fat (24 g sat.); 83 g carbo (7.9 g fiber); 663 mg sodium; 164 mg chol.

VANILLA CREME FRAICHE. In a bowl, combine 1 cup creme fraiche (8 oz.), 1/4 cup whipping cream, and 2 tablespoons granulated sugar. Cut a 3-inch length of vanilla bean in half lengthwise and scrape seeds into creme fraiche mixture (reserve vanilla pod for another use or discard). With a mixer at medium speed, beat mixture until soft peaks form, 2 to 3 minutes. Use at once or cover and chill up to 1 week. Makes about 1 1/3 cup.

Per 1/4 cup: 219 cal., 82% (180 cal.) from fat; 1.8 g protein; 20 g fat (13 g sat.); 6.6 g carbo (0 g fiber); 34 mg sodium; 51 mg chol.