Chocolate Strawberry Shortcake

I first made this recipe years and years ago, and kind of regret waiting so long until going back. Found on epicurious.



THE BISCUIT
2c flour
3tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 c chilled unsalted butter, cut into chunks
3oz bittersweet chocolate, chopped
2/3 c buttermilk

1tbsp buttermilk
2tbsp sugar


• preheat oven to 375. Lightly grease and flour 9" round cake pan.

• combine dry ingredients on food processor and blend. (This can also be done by hand, but this is so much faster.)

• add chopped chocolate. blend briefly.
• slowly pour in 2/3 c buttermilk while mixing until dough forms. If you have a smaller food processor, you may need to give it a quick stir to make sure everything is mixed in.

• press into prepared pan. Smooth top.
• spread remaining buttermilk evenly on top. Sprinkle with sugar.
• bake for 25, until top is golden brown. Let cool in pan.



THE SAUCE
1/3 c whipping cream
1tbsp brown sugar

3 oz bittersweet chocolate, chopped
1tbsp brandy / cointreau / liquor of your choice
1/2 tsp vanilla

• in a small saucepan, heat whipping cream and brown sugar over medium heat, until almost at a boil. Remove from heat.
• Add chocolate, booze and vanilla. Stir until chocolate melted and smooth.



THE FILLINGS
2lbs strawberries, hulled and sliced
3 tbsp sugar

1 1/3 c whipping cream
1/2 tsp vanilla
1tbsp sugar


• toss together strawberries and sugar. Let sit until juices form.

• whisk together whipping cream, vanilla and sugar until soft peaks form. Set aside.



• Turn out biscuit and carefully cut in half horizontally. Helps to use a few straight spatulas to slide the top layer aside.
• spread over half of the whipped crea over the bottom layer, just to the edges.
• evenly pour 3/4 of the strawberries and juices over the whipped cream.
• drizzle with half of the chocolate.
• carefully place top layer on top of fillings.
• dollop top of cake with whipped cream. Spoon remaining berries on top and drizzle with chocolate. (If you have any chocolate remaining, keep it for heating up over leftover cake).
• Best served immediately, but still just as delicious the next day.



Friday, June 12, 2009
Derek's 34th birthday
(Unfortunately we were so remarkably full after dinner, that we didn't get to the cake until the following day. Didn't look quite so impressive, but tasted just as good. It is a nice dessert if you aren't looking for something too sweet.)