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Chocolate Shortcake with Strawberries and Chocolate Sauce

This is a chocolate twist on a family favorite. If you don't have time to make the chocolate biscuits, a store bought pound cake will suffice.

1 pound fresh strawberries, hulled and halved

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 stick butter, melted, about 3 tablespoons
2 tablespoons vanilla extract

1 tablespoon butter
1/2 cup unsweetened cocoa
1/4 cup confectioners' sugar
1 cup dark corn syrup
1 tablespoon whipping cream

Vanilla ice cream

Preheat oven to 425 degrees.
  1. Prepare a baking sheet by spraying it with vegetable oil cooking spray.
  2. Place the flour, cocoa powder, brown sugar, baking powder, baking soda and salt into a bowl.
  3. Pour in the buttermilk, melted butter and vanilla extract.
  4. Use a fork to mix the batter together until just blended. Do not over mix or biscuits will be dry.
  5. Drop the dough by rounded tablespoons on the baking sheet 1 to 2 inches apart. Bake for 10 to 12 minutes.
  6. Combine the butter, cocoa powder, sugar and corn syrup in a saucepan over medium heat. Blend until smooth being careful not to burn.
  7. Stir in the whipped cream. The chocolate sauce should be smooth and shiny. Remove from heat.

SETTING THE SCENE: To serve the dessert, slice the biscuits in half horizontally. Place one half of the biscuit at the bottom of a serving dish. Top with a spoonful of strawberries. Stack the top half of the biscuit on top. Place a scoop of vanilla ice cream on the biscuit. Mound more strawberries on top of the ice cream. Drizzle the chocolate sauce on top.

Serves 8
Preparation time about 40 minutes