Chocolate Shortcakes With Vanilla Ice Cream Strawberries And Fudge Sauce Recipes

Steps:

• Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened. , Divide dough into 8 patties, about 3/4-in. thick. Place on parchment-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips. , Bake at 400° for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate., To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

Steps:

• Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cocoa until blended. Dip biscuits in cocoa mixture to coat; shake off excess., Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from pan to a wire rack to cool slightly., In a small bowl, toss strawberries with sugar. In another bowl, beat cream and cocoa until cream begins to thicken. Add confectioners' sugar; beat until soft peaks form., To serve, split shortcakes in half. Fill with strawberries and half of the whipped cream. Serve with fudge topping and remaining whipped cream.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
• In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
• Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
• In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
• Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Steps:

• Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
• Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
• Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
• Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
• Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.

Steps:

• Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
• Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
• Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.
• Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.