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How To make Chocolate Raspberry Shortcakes
1/2 c All-purpose flour
2 tb Granulated sugar
1/4 ts Double acting baking powder
4 tb Heavy cream
1/8 ts Salt
2 tb Cold unsalted butter
Cut into bits 2 tb Unsweetened cocoa powder
1/4 ts Baking soda
1 1/2 c Raspberries
2 tb Granulated sugar, or to
Taste 1 tb Framboise, or to taste
1/3 c Well-chilled heavy cream
Connfectioners sugar for Sprinkling Mint sprigs for garnish if Desired 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
How To make Chocolate Raspberry Shortcakes's Videos
Raspberry White Chocolate Shortbreads Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raspberry White Chocolate Shortbreads. I have a real weakness for shortbread. Luckily, it is one of the easiest cookies to make and one of the most versatile. Take this Raspberry White Chocolate Shortbread Cookie which may look like a Linzer Cookie but it is actually two buttery sweet shortbreads that are filled with white chocolate and raspberry jam. They look very festive and make an ideal cookie during the Christmas season or for Valentine's Day with their white coating of powdered sugar and the red raspberry jam poking through the cut out.
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I Almost Gave Up On This Raspberry Cake Recipe | Bon Appétit
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: LJ D’Arpa
Host: Shilpa Uskokovic
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Anna Maite Bonis Kaplan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Audio Engineer: Jennifer Nulsen
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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Raspberry & White Chocolate Millionaire's Shortbread Recipe
This Raspberry & White Chocolate Millionaire's Shortbread is the perfect combination of sweet and sharp flavours! With buttery shortbread dotted with white chocolate chips and freeze dried raspberries. Then gooey caramel in the centre. On top is creamy white chocolate, and plenty of freeze dried raspberries.
Full recipe and instructions can be found here:
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Creating Satisfying ASMR Desserts: Chocolate, Raspberry & Coconut Shortbread Stack #asmrfood
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This sweet treat is made up of velvety Chocolate Cream, Fresh Raspberries, and Raspberry Chantilly Cream layered in-between Coconut Shortbread Biscuit. It tastes even better than it sounds! ????
Raspberry and White Chocolate No Bake Cheesecake
Base;
250 g shortbread biscuits
80 g unsalted butter
Cheesecake Filling;
250 g fresh raspberries
250 g white chocolate
500 g full fat cream cheese
100 g icing sugar
350 ml double cream
Decoration;
500 g raspberries
Method;
For the Base
1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.
For the Cheesecake Filling
1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
Next day run knife around edges and carefully remove from the pan .
For Decoration;
Add raspberries on top according to your preferences.
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