Ingredients
- Shortcake:
- Butter 1 cup
- Light brown sugar 1/2 cup
- Dark chocolate(grated) 1, 3/4 ounce
- All purpose flour 2, 1/2 cup
- To finish:
- Fresh raspberries 2 cup
- Confectioners sugar 2 tbsp
- Olpers cream 1, 1/4 cup
- Milk 3 tbsp
- White chocolate(melted) 3 ounces
- Confectioners sugar to dust
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Cooking Directions
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Lightly grease a cookie sheet.
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To make the shortcake, beat together the butter and sugar until light and fluffy.
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Beat in the dark chocolate.
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Mix in the flour to form a stiff dough.
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Roll out the dough on a lightly floured surface and stamp out eighteen 3 inch rounds with a fluted cookie cutter.
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Place the rounds on the cookie sheet and bake in a preheated oven at 400F for 10 minutes, until crisp and golden.
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Cool on the cookie sheet.
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To make the coulis, set aside about 1/2 cup of the raspberries.
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Put the remainder in a food processor together with the confectioners sugar, and process to a puree.
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Rub through a strainer to remove the seeds.
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Chill and set aside 2 teaspoon of the cream.
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Whip the remainder until just holding its shape.
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Fold in the milk and the melted chocolate.
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For each tower, spoon a little coulis onto a serving plate.
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Drop small dots of the reserve cream into the coulis around the edge of the plate and use a toothpick to drag through the cream to make a pattern.
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Place a shortcake round on the plate and spoon on a little of the chocolate cream.
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Top with 2 or 3 raspberries, top with another shortcake and repeat.
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Place a third cake on top. Dust with sugar.
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