For the shortcakes:
2 tablespoons unsweetened cocoa powder
1/2 cup flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, cold, cut into bits
4 tablespoons heavy cream
For the filling:
1 1/2 cups raspberries
2 tablespoons granulated sugar, divided
1 tablespoon Framboise, optional
1/3 cup heavy cream, well-chilled
Confectioner's sugar for garnish
Mint springs for garnish, optional
Preheat oven to 425 degrees. Make the shortcakes: into a bowl, sift together the cocoa powder, flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture 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 in the middle of the oven for 12 minutes or until a tester comes out with crumbs clinging to it. Carefully transfer the shortcakes to a rack and let them cool.
Make the filling: In a bowl, mash 3/4 cup raspberries with a fork, add 1 tablespoon sugar and Framboise; and mix until sugar dissolves. Beat the cream with a hand mixer in a small bowl until it holds soft peaks. Add the remaining 1 tablespoon sugar, and beat until cream holds stiff peaks.
Source: AY Magazine, February 2010 issue (from Gourmet Magazine, May 1991)
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