Chocolate Raspberry Shortcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY SHORTCAKE



Raspberry Shortcake image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups raspberries, green parts trimmed off, berries cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon freshly grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed

Steps:

  • In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
  • Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
  • Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
  • When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

CHOCOLATE STRAWBERRY SHORTCAKES



Chocolate Strawberry Shortcakes image

Shortcake is one of the greatest desserts, especially when using fresh strawberries. These chocolate strawberry shortcakes are a great treat to serve to guests. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 large egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

Steps:

  • Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

Nutrition Facts :

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.

Provided by Nigella Lawson

Categories     dessert

Time 40m

Yield 12 shortcakes, and filling for 6

Number Of Ingredients 14

Vegetable oil or nonstick spray, for pan
1 2/3 cups flour
1/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
8 tablespoons (1 stick) diced chilled butter
1 large egg
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons honey
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 cup raspberries

Steps:

  • To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
  • Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
  • To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
  • Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 9 grams, TransFat 0 grams

WHITE CHOCOLATE SHORTCAKES WITH RASPBERRIES



White Chocolate Shortcakes with Raspberries image

Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Number Of Ingredients 7

4 cups raspberries or sliced strawberries
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine, melted
2 ounces white baking bars (white chocolate), finely chopped

Steps:

  • Heat oven to 425°F. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
  • Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.

Nutrition Facts : Calories 310, Carbohydrate 51 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 620 mg

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Quick & Easy     Raspberry     Spring     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 15

For the shortcakes
2 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
4 tablespoons heavy cream
1 1/2 cups raspberries
2 tablespoons granulated sugar, or to taste
1 tablespoon framboise, or to taste
1/3 cup well-chilled heavy cream
confectioners' sugar for sprinkling the shortcakes
mint sprigs for garnish if desired

Steps:

  • Make the shortcakes:
  • Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the 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 preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
  • In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon 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 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.

More about "chocolate raspberry shortcakes recipes"

CHOCOLATE RASPBERRY SHORTCAKES RECIPE -SUNSET MAGAZINE
chocolate-raspberry-shortcakes-recipe-sunset-magazine image
2005-07-18 Chocolate Raspberry Shortcakes. James Carrier. Yields Makes 6 servings Ingredients About 2 cups all-purpose flour 2/3 cup plus 2 tablespoons …
From sunset.com
Servings 6
Calories 713 per serving
Estimated Reading Time 3 mins
  • In a food processor or bowl, combine 2 cups flour, 2/3 cup granulated sugar, cocoa, baking powder, baking soda, and salt; whirl or mix until blended.
  • Cut butter into 1/2-inch chunks and add to flour mixture. Whirl, cut in with a pastry blender, or rub in with your fingers until mixture forms fine crumbs; pour into a bowl if using processor.
  • In a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened.
  • Turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together. Pat out to about 1 1/4 inches thick. With a 3-inch round cutter, cut out shortcakes; gather dough scraps and pat out again as necessary to make all six shortcakes. Set 2 inches apart on a 14- by 17-inch baking sheet.


CHOCOLATE-HAZELNUT RASPBERRY SHORTCAKES | BETTER HOMES ...
2014-04-07 Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 8 rounds, rerolling scraps. Step 3. Transfer rounds to prepared baking sheet. Freeze for 15 minutes. Preheat …
From bhg.com
4.6/5 (7)
Calories 731 per serving
  • Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes. Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, brown sugar, cocoa powder, baking powder, salt, and soda. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.
  • In a 1-cup glass measure whisk together the 1/2 cup cream, egg yolk, chocolate-hazelnut spread, and vanilla. Add to flour mixture. Stir with a fork just until combined. Add melted chocolate; stir just until combined. Knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer dough to a lightly floured surface. Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 8 rounds, rerolling scraps.
  • Transfer rounds to prepared baking sheet. Freeze for 15 minutes. Preheat oven to 400°F. In a medium bowl place half of the raspberries; mash with a fork. Stir in preserves and remaining fresh raspberries. Remove 2 tablespoons mixture for Raspberry Whipped Cream; set remaining mixture aside.
  • In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Remove and cool on a wire rack.


CHOCOLATE RASPBERRY SHORTCAKES RECIPE
1996-01-28 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 …
From recipeland.com
Servings 2
Calories 603 per serving
Total Time 50 mins


CHOCOLATE RASPBERRY SHORTCAKES WITH COCONUT WHIPPED CREAM ...
2012-02-08 Let the shortcakes cool completely before adding whipped cream, raspberries and melted chocolate. For the Chocolate Topping Place 2 cups of …
From onegreenplanet.org
Servings 8
Calories 612 per serving


CHOCOLATE RASPBERRY SHORTCAKES RECIPE | MYRECIPES
2004-03-10 Turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together. Pat out to about 1 1/4 inches thick. With a 3-inch round cutter, cut out shortcakes; gather dough scraps and pat out again as necessary to make all six shortcakes. Set 2 inches apart on a 14- by ...
From myrecipes.com
Servings 6
Calories 713 per serving


RASPBERRY SHORTCAKES AND WHITE CHOCOLATE CREAM RECIPE ...
Save this Raspberry shortcakes and white chocolate cream recipe and more from Better Homes and Gardens Magazine, February 2018 to your own online collection at EatYourBooks.com
From eatyourbooks.com


INDIVIDUAL DARK CHOCOLATE-RASPBERRY SHORTCAKES | GHIRARDELLI
Individual Dark Chocolate-Raspberry Shortcakes. Preheat oven to 425°F. In a large bowl, stir together baking mix and the 1/4 cup sugar. Cut butter into baking mix using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in the center of mixture. Add half-and-half all at once. Stir with a fork just until moistened.
From ghirardelli.com


CHOCOLATE RASPBERRY SHORTCAKE | THRIFTY FOODS RECIPES
Bake 18 to 20 minutes. Cool to room temperature. Whip the cream with icing sugar and vanilla until soft peaks form. Slice shortcakes in half horizontally; place bottom halves on dessert plates. Top each with whipped cream and raspberries, saving a little of both to decorate the top. Set on the top pieces of shortcake. Decorate tops with small ...
From thriftyfoods.com


CHOCOLATE RASPBERRY SHORTCAKES RECIPE | RECIPE | CHOCOLATE ...
Jan 17, 2016 - Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this Raspberries offset the chocolate cakes much better tha…
From pinterest.ca


CHOCOLATE RASPBERRY SHORTCAKES RECIPES
Chocolate Raspberry Shortcakes Recipes CHOCOLATE RASPBERRY SHORTCAKES. Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the …
From tfrecipes.com


CHOCOLATE RASPBERRY SHORTCAKES RECIPE - BAKERRECIPES.COM
2015-07-26 The best delicious Chocolate Raspberry Shortcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Raspberry Shortcakes recipe today! Hello my friends, this Chocolate Raspberry Shortcakes recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Raspberry …
From bakerrecipes.com


RASPBERRY SHORTCAKE RECIPE - COOKTHINK
2021-10-17 Chocolate Raspberry Shortcakes. To enjoy chocolate raspberry shortcakes, just make them as usual with the recipe provided here and drizzle them with chocolate syrup or your favorite melted chocolate before serving. Raspberry and White Chocolate Shortcake. Drizzle your raspberry shortcake with some melted white chocolate for a more elegant look.
From cookthink.com


CHOCOLATE RASPBERRY SHORTCAKES | HEALTHY FREE RECIPE ...
Recipe free - Chocolate raspberry shortcakes. Thousands of Chocolate raspberry shortcakes recipes. Discover how to cook the healthy recipe. All food recipes online for free. Easy, quick, and free recipes. Cooking tips and food.
From recipe-free.com


CHOCOLATE RASPBERRY SHORTCAKE | THRIFTY FOODS RECIPES
A sweet, chocolate biscuit stuffed with raspberries and cream.
From thriftyfoods.com


RECIPES > CAKE > HOW TO MAKE CHOCOLATE RASPBERRY SHORTCAKES
Clayton Bakes Raspberry and White Chocolate Shortcake Hey gang, here's a super easy recipe for a Raspberry and white choc shortcake! Made it in the weekend with Izzy for world prematurity day, good to teach the young one kindness makes the world go round :-) Follow my baking exploits on instagram and facebook @claytonbakes ingredients 200g room temp butter …
From mobirecipe.com


CHOCOLATE RASPBERRY SHORTCAKES | NIGELLA LAWSON RECIPES ...
Sep 24, 2014 - Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this Raspberries offset the chocolate cakes much better than strawberries would, though it …
From pinterest.ca


CHOCOLATE RASPBERRY SHORTCAKES - TASTEDANDAPPROVED.COM
Are Ready To Make this Chocolate Raspberry Shortcakes recipe? Let’s Get Baking! Ingrients & Directions. 1/2 c All-purpose flour 1 1/2 c Raspberries 2 tb Granulated sugar 2 tb Granulated sugar, or to 1/4 ts Double acting baking powder Taste 4 tb Heavy cream 1 tb Framboise, or to taste 1/8 ts Salt 1/3 c Well-chilled heavy cream 2 tb Cold unsalted butter Connfectioners sugar …
From tastedandapproved.com


CHOCOLATE RASPBERRY SHORTCAKES RECIPE
Chocolate raspberry shortcakes recipe. Learn how to cook great Chocolate raspberry shortcakes . Crecipe.com deliver fine selection of quality Chocolate raspberry shortcakes recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate raspberry shortcakes recipe and prepare delicious and healthy treat for your family or friends. Good …
From crecipe.com


Related Search