CHOCOLATE SHORTCAKES WITH VANILLA ICE CREAM, STRAWBERRIES AND FUDGE SAUCE

Chocolate Shortcakes with Vanilla Ice Cream, Strawberries and Fudge Sauce image

Yield Serves 6

Number Of Ingredients 15

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2/3 cup whipping cream
1/4 cup chocolate syrup (such as Hershey's)
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder dissolved in 1 tablespoon hot water
1 1/2 cups unbleached all purpose flour
1/2 cup plus 6 teaspoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) unsalted butter, melted
3 tablespoons banana liqueur or brandy
Fudge Sauce
Vanilla ice cream
Strawberries in Liqueur

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.