Chocolate Strawberry Shortcakes

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Active Time:  25 Minutes Total Time:  1 Hour 25 Minutes Yield:  6 servings Rich chocolate shortcakes with sweetened strawberries, chocolate sauce and whipped cream. Shortcakes are fragile so be extra careful when splitting them for dessert. RECIPE INGREDIENTS For the Shortcakes: 6 ounces bittersweet or semisweet chocolate, chopped 1/3 cup plus 2 teaspoons sugar 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1 large egg 1/4 cup whole milk For the Strawberries: 2 pounds strawberries, hulled, sliced 1/4 cup sugar 1 1/2 cups chilled whipping cream 3 tablespoons sugar 1 teaspoon vanilla extract Chocolate Sauce

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DIRECTIONS FOR THE SHORTCAKES: Preheat oven to 375 degrees F. Line heavy large baking sheet with silicone baking pad or parchment paper. Combine chocolate and 1/3 cup sugar in food processor and process until chocolate is finely ground. Add flour, cocoa powder, baking powder and salt; process until combined. Add butter and process until mixture resembles fine meal. Mix egg with milk in small bowl to blend; pour over flour mixture in processor and pulse just until combined. Spoon dough into six 3-inch mounds on prepared baking sheet, spacing evenly. Sprinkle with remaining 2 teaspoons sugar. Bake until cooked through, about 18 minutes. Carefully transfer shortcakes to rack. Cool completely. DO-AHEAD TIP: Shortcakes can be made 1 day ahead. Wrap individually in plastic and store at room temperature. FOR THE STRAWBERRIES: Toss strawberries and 1/4 cup sugar in large bowl. Let stand until juices form, stirring occasionally, about 1 hour. Combine cream, sugar and vanilla in cream whipper. Using serrated knife, carefully split shortcakes horizontally in half. Place bottom halves on each of 6 plates. Top shortcakes with strawberries, chocolate sauce, then whipped cream. Top with shortcake tops and serve. Recipe created exclusively for Cooking. Nutrition Facts per Serving Yield: Yield:  6 servings Calories: 852 Fat. Total: 51g Fiber: 6g Carbohydrates, Total: 100g Sodium: 376mg % Cal. from Fat: 54% Cholesterol: 148mg Protein: 11g