Chocolate Shortcake Towers Recipe

Chocolate Shortcake Towers
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  • 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
  • Cooking Directions


    1. Lightly grease a cookie sheet.

    2. To make the shortcake, beat together the butter and sugar until light and fluffy.

    3. Beat in the dark chocolate.

    4. Mix in the flour to form a stiff dough.

    5. Roll out the dough on a lightly floured surface and stamp out eighteen 3 inch rounds with a fluted cookie cutter.

    6. Place the rounds on the cookie sheet and bake in a preheated oven at 400F for 10 minutes, until crisp and golden.

    7. Cool on the cookie sheet.

    8. To make the coulis, set aside about 1/2 cup of the raspberries.

    9. Put the remainder in a food processor together with the confectioners sugar, and process to a puree.

    10. Rub through a strainer to remove the seeds.

    11. Chill and set aside 2 teaspoon of the cream.

    12. Whip the remainder until just holding its shape.

    13. Fold in the milk and the melted chocolate.

    14. For each tower, spoon a little coulis onto a serving plate.

    15. 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.

    16. Place a shortcake round on the plate and spoon on a little of the chocolate cream.

    17. Top with 2 or 3 raspberries, top with another shortcake and repeat.

    18. Place a third cake on top. Dust with sugar.