GMA Recipe: Chocolat Short Cake

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Chocolat Short Cake
From chef and author Emeril Lagasse
2001

5 great recipes that go great at a party... like an Oscar party! Recipes in this series are all named for the 5 films that have been nominated for Best Picture of the Year.

Ingredients

2 pints fresh strawberries, rinsed, hulled and sliced

1/2 cup kirsch

2 cups plus 2 tablespoons bleached all-purpose flour

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

Pinch of salt

3 tablespoons plus 1/2 cup granulated sugar

1/4 pound (1 stick) unsalted butter

8 scoops Chocolate ice cream

Confectioner's sugar for dusting

Directions

1. Combine the strawberries, kirsch and 1/2 cup of the granulated sugar in a medium-size mixing bowl. Toss to mix. Cover and chill for two hours.

2. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

3. Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Add the remaining 3 tablespoons granulated sugar and mix well. Add the butter and, using your hands; work it into the dry ingredients until the mixture resembles coarse crumbs. Add the half-and-half and gently mix to incorporate. The dough will be sticky.

4. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each edge toward the center. Pick up the dough and dust the work surface with the remaining 1-tablespoon of flour. Return the dough to the work surface and fold each edge toward the center again. Turn the dough over and lightly press it out to a 3/4-inch thickness. Cut out 8 shortcakes using a 2 1/2 inch round cookie cutter.

5. Place them on the prepared baking sheet and bake for 25 minutes. Remove from the oven and let cool on a wire rack.

6. To serve, cut the shortcakes horizontally in half. Put a scoop of ice cream on each bottom half-then cover with the top half. Spoon the strawberries in equal amounts over the tops and sprinkle with confectioners' sugar. Serve immediately.

Recipe copyright ©2001 by Emeril Lagasse