I thought all along that the drunken berry shortcakes I made at Easter were, like most recipes, a nice place to start from. Everything being made better with chocolate, I decided to play with some true decadence. So here you have it, boys and girls- Drunken Berry Chocolate Shortcakes. Not for the faint of heart, and certainly not on anyone's weight loss diet. Enjoy!
For the shortcakes-
Sift together 3 times:
2 cups all purpose flour
1 TBS baking powder
3/4 cup cocoa powder
1/2 cup sugar
1/2 tsp salt
1 TBS orange zest, fine
Make a well in the center of the dry mix, and add 3/4-1 cup heavy cream, stirring until just moistened. Divide the dough into 2 parts. Roll 1/3 of the dough into a circle, about 7 inches in diameter. Roll the other 2/3 of the dough into a circle about 8inches in diameter. Place the larger circle onto a well greased cookie sheet, and brush with melted butter. Top with smaller circle, and brush with melted butter. Bake at 450 degrees for about 15-18 minutes, while you prepare the rest.
Choose a variety of fresh, bright berries- whatever you prefer and is in season. This particular time I chose strawberries, rasperries, and blackberries. Rinse, clean and slice about 2 cups total fruit. You may sprinkle lightly with superfine sugar, if desired. Sprinkle with 1/4 cup Grand Marnier, and set aside.
Whip 2 cups heavy whipping cream, 1/2 cup superfine sugar, 1/2 tsp vanilla in well chilled mixer until stiff peaks form.
To assemble- once the shortcakes are baked, remove from the oven, and gently remove to a serving plate. Lift off the top layer, and set aside. Layer fruit, cream, cake, fruit, and cream. Garnish with curls of orange zest. Best if served slightly warm.
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