Yield: 4 servings
|½ cup||All-purpose flour|
|2 tablespoons||Granulated sugar|
|¼ teaspoon||Double acting baking powder|
|4 tablespoons||Heavy cream|
|2 tablespoons||Cold unsalted butter|
|\N \N||Cut into bits|
|2 tablespoons||Unsweetened cocoa powder|
|¼ teaspoon||Baking soda|
|2 tablespoons||Granulated sugar, or to|
|1 tablespoon||Framboise, or to taste|
|⅓ cup||Well-chilled heavy cream|
|\N \N||Connfectioners sugar for|
|\N \N||Mint sprigs for garnish if|
From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough.
Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool.
In a bowl mash ¾ cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining ¾ cup raspberries.
In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 Shared By: Pat Stockett