serves
8
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Grand Finale
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 300 g (2 cups) self-raising flour
- 55 g (½ cup) cocoa powder
- 110 g (½ cup) caster sugar, plus extra for dipping
- ¼ tsp salt
- 170 g (1 cup) chocolate chips
- 500 ml (2 cups) thickened cream
- 160 g unsalted butter, melted
- Icing sugar, for dusting
- 125 g raspberries
- Vanilla ice cream, to serve
Raspberry sauce
- 250 g frozen raspberries
- 50 g sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180˚C. Line a baking tray with baking paper.
- Stir the flour, cocoa, sugar and salt together in a large bowl until well combined.
- Stir in the chocolate chips, then the cream until the mixture comes together to form a dough.
- Divide the dough into 8 portions and roll into balls. Dip the tops of the balls into the melted butter, then the extra sugar. Place on the lined baking tray and bake for 15 minutes.
- Meanwhile, for the raspberry sauce, place all the ingredients in a small saucepan and bring to a simmer. Cook for about 5 minutes, then remove from the heat and puree in a blender until smooth.
- Serve the warm chocolate shortcakes with vanilla ice cream and raspberry sauce.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Grand Finale
