Monday, July 9, 2012

Chocolate Shortcakes with Fresh Berries and Whipped Cream

With berry season in full swing here in Maine, our Cooking School Chef Instructor, Scott Jones, created this berry shortcake using a chocolate shortcake instead of the traditional biscuit.  It was a fantastic end to a meal that included a Roasted Strawberry and Goat Cheese Bruschetta, Toasted Couscous with Grilled Summer Vegetables and a Sweet & Savory BBQ Chicken using our new Chipotle Ketchup.  Be sure to test this recipe out while the berries are still sweet and plentiful!

Chocolate Shortcakes with Fresh Berries and Whipped Cream

Serves 6

For the berries:
  • 2 pints fresh blackberries, rinsed and drained
  • 1 pint blueberries
  • 1/2 cup sugar
  • 2 Tablespoons Amaretto
For the Shortcakes:
  • 3 Tablespoons Cocoa Powder
  • 2 1/2 cups unbleached all-purpose flour
  • 6 Tablespoons white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter, chilled, cut into 2" pieces
  • 2/3 cup chilled buttermilk
  • 1 large egg
  • 2 Tablespoons Demerara Sugar to sprinkle
For the Whipped Cream:
  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar
  • Powdered sugar for dusting as garnish (optional)
  1. In a large bowl combine the fruit, sugar and Amaretto.  Marinate at room temperature for 1 hour.
  2. Preheat oven to 425 degrees Fahrenheit with oven rack in center
  3. Whisk cocoa powder, flour, sugar, baking powder, salt and baking soda in a bowl.  Add cold butter and mix until the mixture resembles coarse damp sand (mixing with hands works best).
  4. Whisk buttermilk and egg until blended - add to flour mixer and mix until combined
  5. Gather dough and turn onto floured board.  Knead 5 turns, cut into six 3" squares.
  6. Transfer to heavy ungreased baking sheet, spaced apart.  Cover and chill
  7. Sprinkle Demerara Sugar on top
  8. Bake until puffy, about 18 minutes, and cool
  9. In a medium bowl, whip the cream to soft peaks.  Add the sugar and whip until stiff peaks form.  Keep cold until ready to use.
  10. Split shortcakes horizontally in half.  Top each bottom half with a heaping tablespoon of berries and cream, place top half on top and top with remaining berries and cream. Garnish with powdered sugar and serve.
If you are visiting the Southern Maine area this summer, be sure to check out our Cooking School class schedule!  We have a great mix of classes coming up this summer, everything from Lobster Favorites to West African Cuisine.

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