Chocolate Shortcakes With Fresh Berries And Cream

Recipe Ingredients

2		Fresh blackberries - rinsed, drained
1		Huckleberries
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Gin or kirsch
1 1/4 cups	78g / 2.8oz	All-purpose flour
2 tablespoons	30ml	Unsweetened cocoa powder
1/4 cup	49g / 1.7oz	Sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Salt
4 tablespoons	60ml	Cold unsalted butter - cut into pieces
1 tablespoon	15ml	Egg (large)
1/2 cup	118ml	Cold milk
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Gin
		Powdered sugar

Recipe Instructions

In a large bowl combine the fruit, sugar and gin. Marinate at room temperature for 1 hour.

Preheat the oven to 400 degrees.

Into a large bowl, sift the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the butter to the dry ingredients, and mix well with fingertips or a pastry blender to incorporate and the mixture resembles coarse crumbs. Add the egg and milk, and mix just until the mixture comes together to form a sticky dough.

Line a baking sheet with parchment paper. Drop the batter onto the sheet in 1/4-cup dollops, leaving 2 inches of space between each, and gently smooth with the back of a spoon. Bake until a tester inserted into the middle comes out clean, 12 to 15 minutes.

In a medium bowl, whip the cream to soft peaks. Add the sugar and gin and whip until stiff peaks form. Keep cold until ready to use.

Transfer the cakes to wire racks to cool. Carefully split the shortcakes horizontally and place the bottom half on each of 6 dessert plates. Top with a heaping tablespoon of berries and cream, then top with the remaining shortcake halves. Top with the remaining berries and cream, and garnish by sifting powdered sugar over each serving. Serve immediately.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E28) - from the TV FOOD - NETWORK

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