Equipment
* optional
Ingredients
Chocolate Shortcakes
- 200 g all-purpose flour
- 40 g dutch-processed cocoa powder
- 60 g granulated sugar
- 10 g baking powder
- 2 g baking soda
- 3 g fine sea salt
- 85 g unsalted butter, cold, cubed
- 50 g dark chocolate, finely chopped
- 180 ml heavy cream, cold
Macerated Raspberries
- 200 g fresh raspberries
- 15 g granulated sugar
- 10 ml lemon juice, freshly squeezed
Tart Raspberry Cream
- 200 ml heavy cream, cold
- 110 g mascarpone cheese, cold
- 30 g icing sugar, sifted
- 80 g fresh raspberries, crushed with a fork
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a small bowl, combine the 200g of fresh raspberries, granulated sugar, and lemon juice. Gently toss and let sit at room temperature to release their juices.
In a large mixing bowl, whisk together the flour, cocoa powder, 60g granulated sugar, baking powder, baking soda, and salt until completely uniform.
Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Stir in the chopped dark chocolate. Make a well in the center and pour in the 180ml of cold heavy cream. Stir gently with a fork just until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Gently pat it into a disc about 2.5 centimeters thick. Use a 7-centimeter biscuit cutter to punch out rounds. Press straight down without twisting the cutter. Gather scraps gently, re-pat, and cut to yield 6 shortcakes.
Place the shortcakes on the prepared baking sheet. Brush the tops lightly with extra heavy cream. Bake for 15 minutes, or until set and slightly firm to the touch.
Transfer the shortcakes to a wire rack to cool completely before assembling.
While the shortcakes cool, make the cream. In a mixing bowl, whip the mascarpone, 200ml cold heavy cream, icing sugar, and vanilla extract until medium peaks form. Fold in the crushed raspberries gently, leaving streaks of pink.
To serve, split the cooled chocolate shortcakes in half horizontally. Spoon a generous amount of the macerated berries onto the bottom half, top with a large dollop of raspberry mascarpone cream, and place the top half of the shortcake loosely over the cream.
Chef's Notes
- Dutch-processed cocoa powder is crucial here; it provides a darker color, lower acidity, and a much smoother chocolate profile than natural cocoa powder, granting the dessert its grown-up appeal.
- Mascarpone stabilizes the whipped cream, giving it a luxurious, velvety texture that holds up well under the weight of the shortcake without weeping.
- To maximize flakiness, chill the bowl and the pastry blender in the freezer for ten minutes before cutting in the butter.
- The crushed raspberries in the cream introduce moisture. Ensure they are lightly crushed just to release color, rather than pureed, so they do not thin the cream out too drastically.
Storage
Refrigerator: 2 days — Store unfilled shortcakes and cream separately to prevent sogginess.
Freezer: 1 month — Freeze unbaked shortcake dough tightly wrapped. Do not freeze the cream or macerated berries.
