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0.0 – 0 reviews • Cherry
| Level: |
Easy |
| Total: |
3 hr 45 min |
| Active: |
1 hr |
| Yield: |
6 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
