-
1
The shortcakes:
-
2
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
-
3
In a small bowl, whisk together 2/3 cup whipping cream, chocolate syrup, vanilla extract, and dissolved espresso powder. In the bowl of a food processor, mix flour, 1/2 cup sugar, cocoa powder, baking powder, and salt. Add 1/4 cup chilled unsalted butter that has been cut into 1/2-inch pieces. Pulse several times until the mixture is the texture of a fine meal. Add the chocolate/cream mixture and pulse until moist clumps form.
-
4
Turn the dough out onto a cutting board and form into a ball. Divide the dough into six equal pieces. With lightly floured hands, shape the dough pieces into mounds that are 2 inches high and 2 inches in diameter. Place the shortcakes on prepared baking sheet, about 3 inches apart. Brush the melted butter on the shortcakes. Sprinkle each with 1/2 teaspoon granulated sugar.
-
5
Bake until a toothpick inserted in the center of a shortcake comes out with some moist crumbs attached, 15 to 17 minutes. Let cool on baking sheet.
-
6
The shortcakes can be made up to 6 hours ahead. Rewarm in a 350 degree F oven for about 5 minutes.
-
7
The fudge sauce:
-
8
In a medium saucepan, combine 2/3 cup whipping cream and corn syrup and bring to a simmer. Remove from the heat. Whisk in the bittersweet chocolate until the chocolate is melted and the sauce is smooth.
-
9
The sauce can be made 3 days ahead. Refrigerate. Rewarm the sauce over low heat, whisking frequently.
-
10
Putting it together:
-
11
When you are ready to assemble the dish, whisk creme de cassis (black currant liqueur) into the fudge sauce.
-
12
Pour a scant 1/3 cup of fudge sauce onto each of 6 plates. Cut the shortcakes in half horizontally. Place the bottom halves on the plates, on top of the fudge sauce. Top the bottom of each shortcake with a scoop of vanilla ice cream. Place the top of the shortcake on top of the ice cream. Place about 1/3 cup fresh raspberries on each plate. Serve.
