Cherry-Almond Chocolate Shortcakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 904
- Total Fat
- 54
- Saturated Fat
- 31
- Carbohydrates
- 99
- Dietary Fiber
- 6
- Sugar
- 65
- Protein
- 11
- Cholesterol
- 181
- Sodium
- 513
- Total: 3 hr 45 min
- Active: 1 hr
Ingredients
1 1/2 cups all-purpose flour
1/3 cup almond flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
2 ounces semisweet chocolate, finely chopped
3/4 cup cold heavy cream
1 large egg
Turbinado sugar, for sprinkling
1 1/2 pounds fresh cherries, pitted
1/3 cup plus 1/4 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon pure almond extract
1/2 cup water
2 tablespoons amaretto liqueur (optional)
1/2 cup cold heavy cream
8 ounces mascarpone cheese
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.