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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 287 (58%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 122mg||38 %|
|Sodium 518.8mg||18 %|
|Potassium 434.3mg||11 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 44.9g|
|Protein 7.5g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 493
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