Ingredients
1/2 cup all-purpose flour
2 tbsp granulated sugar
1/4 tsp double acting baking powder
4 tbsp heavy cream
1/8 tsp salt
2 tbsp cold unsalted butter
1 cut into bits
2 tbsp unsweetened cocoa powder
1/4 tsp baking soda
1 1/2 cup raspberries
2 tbsp granulated sugar, or to
1 taste
1 tbsp framboise, or to taste
1/3 cup well-chilled heavy cream
1 connfectioners sugar for
1 sprinkling
1 mint sprigs for garnish if
1 desired
Directions
From Gourmet/May 1991 For the shortcakes
Make the shortcakes: In a bowl sift together the cocoa powder,
the flour, the sugar, the baking powder, baking soda, and salt, add
butter, and blend the mixture until it 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 the shortcakes in the middle of a 425 oven for
12 min., or until a tester inserted in the centers come out with
crumbs clinging to it. Transfer to a rack to cool.
In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1
tbsp. of the granulated sugar and the framboise, stirring until the
sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In
a small bowl with an electric mixer beat the cream until it holds
soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the
cream until it holds stiff peaks. Cut the shortcakes in half.(The
shortcakes are delicate and crumble easily.) Top each bottom half
with half the raspberry mixture, divide the whipped cream between the
2 shortcakes. With a spatula carefully top each serving with the top
half of a shortcake. Sprinkle with confectioners sugar and garnish
with mint. Serves: 2 Shared By: Pat Stockett
Servings: 4 servings
Chocolate Raspberry Shortcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into ancient history, at least as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these ancient cook books were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to historians is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Moving on, we have some recipe books which date from the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that period. During the following few centuries, the upper-class families of Europe competed with each other to offer the most exotic banquets, and consequentially cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books are in great demand, mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Chocolate Raspberry Shortcakes recipe.
