A decadent take on a classic. Not too sweet buttery chocolate shortbread, fresh strawberries, homemade sweet and sour hot fudge and vanilla bean ice cream.
- 1-⅔ cup All purpose flour
- ⅓ cups Cocoa powder without sugar
- 1-½ tsp baking powder
- ½ teaspoon Baking soda
- ¼ teaspoons Kosher salt
- ½ cups Salted butter
- ⅔ cups Buttermilk
- 3 ounces, weight Finely chopped bittersweet chocolate
- 4 tablespoons Sugar
- 1 tbsp Coarse sugar, for garnish
- 2 tablespoons Milk, for garnish
- ½ cups Sugar
- ½ cups Cocoa powder without sugar
- ¾ cups Half half
- 2 books Strawberries, shelled and thinly sliced
- 3 tablespoons Sugar
- ¼ teaspoons Almond extract
- 1-½ cup Thick, very cold whipping cream
- 2 tablespoons Granulated sugar
- ½ teaspoon Vanilla extract
Chocolate Short Cake :
1. Place the oven rack in the lower center position and preheat the oven to 375 degrees Fahrenheit.
2. Combine flour, cocoa powder, baking soda, baking powder and salt in a medium bowl with a whisk. This ensures that the baking soda and baking powder are evenly distributed.
3. Using a pastry blender or two knives, cut the butter until it is in pea-sized pieces. Gently stir in the buttermilk with a rubber spatula, until almost blended, then fold in the chopped chocolate pieces.
4. Place the rough dough on a lightly floured surface and form a square about 6 inches by 6 inches and 1 ½ inches thick.
5. Using a serrated knife, score the top to create a grid of 9 shortbread cookies, “drawing” two lines lengthwise and two widthwise.
6. Cut your shortbread with the serrated knife and place them on a baking sheet lined with parchment paper.
7. Using a pastry brush, brush the biscuits with milk and sprinkle with brown sugar.
8. Bake for 12-17 minutes, until firm but not burnt on bottom. Cool completely.
Quick and Easy Sweet and Sour Hot Fudge Sauce:
In medium saucepan, whisk together cocoa powder, sugar and half and half mixture over medium heat until sugar is completely dissolved and sauce has thickened slightly, about 7 minutes, stirring often. Do not let the mixture boil. Adjust the heat as needed to maintain a low simmer while cooking. (Can be prepared and stored in the refrigerator for up to 2 days, then reheated before serving).
1. Slice strawberries and place in a medium mixing bowl.
2. Sprinkle with sugar and almond extract and stir gently.
3. Let the berries sit for about 30 minutes (or up to 2 hours in the fridge) until they release some of their juice.
Homemade whipped cream:
1. In metal bowl, beat whipped cream, powdered sugar and vanilla extract until soft peaks form.
2. Serve immediately.
To assemble Chocolate Strawberry Sundaes:
1. Cut the shortcakes in half to create a top and bottom with a serrated knife.
2. Line the bottom of the shortcake with a scoop of vanilla ice cream or homemade whipped cream (or both!) and top with a few tablespoons of chocolate sauce.
3. Place a generous portion of strawberries over the chocolate sauce, followed by the top of the shortcake and another drizzle of hot fudge.
4. For extra flair, you can dip a whole strawberry in the chocolate sauce and place it next to the plated dessert.