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