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How To make Chocolate Raspberry Shortcakes
1/2 c All-purpose flour
2 tb Granulated sugar
1/4 ts Double acting baking powder
4 tb Heavy cream
1/8 ts Salt
2 tb Cold unsalted butter
Cut into bits 2 tb Unsweetened cocoa powder
1/4 ts Baking soda
1 1/2 c Raspberries
2 tb Granulated sugar, or to
Taste 1 tb Framboise, or to taste
1/3 c Well-chilled heavy cream
Connfectioners sugar for Sprinkling Mint sprigs for garnish if Desired From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 Shared By: Pat Stockett
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Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.
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Host: Shilpa Uskokovic
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Amazing Millionaire's Shortbread Recipe
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Chocolate, Raspberry & Meringue Cupcake Recipe | Cupcake Jemma
Hello lovely YouTubers! This year's Valentine's Day cupcakes have been flying out from Crumbs & Doilies and the undoubted stars of the show have been our Chocolate, Raspberry & Meringue cupcakes. Guess what? I'm going to show you how to make your very own in the comfort of your own home! Watch on for the full recipe...
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Raspberry White Chocolate New York Cookie Bake Along! | with Jemma, Sally & Dane
Dane's Back! Bake Along is Back! ...and guess who else is back guys?!
We just launched our newest ooey gooey New York Cookie Kit over on for Raspberry White Chocolate NY Cookies, so who better to join Sally to test it out than the mighty Dane! And if you stay tuned to the end you might even catch a special guest appearance by yours truly!
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Thanks so much to everyone who's bought one of our kits so far, and for anyone who's not able to don't worry - we've got you! Here's the full list of ingredients you'll need if you're making these yourself:
135g Caster Sugar
135g Light Brown Sugar
190g Cold Butter Chopped
300g White Chocolate
15g Freeze Dried Raspberries
415g Plain Flour
10g Baking Powder
1 tsp Salt
2 Eggs
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Chocolate lovers, rejoice! Our fudgy, chocolate-hazelnut shortcakes are an indulgent twist on a quintessential summer favorite.
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Raspberry and Chocolate Shortbread Bars (Billionaire Bars?) - Hot Chocolate Hits
These raspberry and chocolate shortbread bars comprise a layer of buttery shortbread, rich chocolate fudge, tart raspberry jam, dark chocolate, nuts and shortbread crumble.
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