Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cherry-Almond Chocolate Shortcakes
Getting reviews...
- Level: Easy
- Total: 3 hr 45 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 904
- Total Fat
- 54 g
- Saturated Fat
- 31 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 6 g
- Sugar
- 65 g
- Protein
- 11 g
- Cholesterol
- 181 mg
- Sodium
- 513 mg
- Level: Easy
- Total: 3 hr 45 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 904
- Total Fat
- 54 g
- Saturated Fat
- 31 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 6 g
- Sugar
- 65 g
- Protein
- 11 g
- Cholesterol
- 181 mg
- Sodium
- 513 mg
Ingredients
Directions
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Whisk the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking powder and salt in a large bowl until combined. Work in the butter with your fingers until it is in pea-size pieces, then stir in the chopped chocolate. Whisk the heavy cream and egg in a small bowl, then add to the flour mixture and stir until combined. (The dough will be slightly sticky.)
- Scoop 6 balls of dough (about 1/3 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with turbinado sugar. Bake until the edges are firm and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the cherries with 1/3 cup granulated sugar, the cornstarch, almond extract and water in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours.
- Beat the heavy cream and the remaining 1/4 cup granulated sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form. Whisk the mascarpone to loosen, then beat into the whipped cream until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the whipped cream and cherries.
Looking for Something Else?
Related Pages
- Cherry Almond Chocolate Clusters Recipe
- Chocolate Strawberry Shortcakes Recipe
- Triple Strawberry Shortcakes Recipe
- Coconut-Chocolate Strawberry Shortcakes Recipe
- Almond Shortcakes Recipe
- Mini Toasted Strawberry Shortcakes Recipe
- Red Wine Macerated Berry Shortcakes Recipe
- Plum-Tahini Shortcakes Recipe
- Cherry Almond Chocolate Chunk Ice Cream Recipe