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1
Combine cream and sugar in heavy small saucepan.
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2
Stir over medium-high heat until mixture comes to boil.
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3
Remove from heat.
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4
Add chocolate and stir until chocolate melts and sauce is smooth.
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5
Mix in brandy and vanilla.
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6
(Can be prepared 2 days ahead.
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7
Cover and chill.)
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8
Preheat oven to 375F.
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9
Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour.
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10
Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend.
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11
Add butter and rub in with fingertips until mixture resembles coarse meal.
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12
Add chopped chocolate.
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13
Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
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14
Transfer dough to cake pan; press gently to level top.
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15
Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar.
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16
Bake biscuit until cooked through and golden on top, about 25 minutes.
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17
Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
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18
Reserve 8 berries for garnish.
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19
Slice remaining berries into large bowl.
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20
Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes.
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21
Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl.
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22
Whip to soft peaks.
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23
Cover and chill cream until ready to serve.
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24
Rewarm sauce over low heat, stirring often.
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25
Cut around pan sides to loosen biscuit.
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26
Turn biscuit out onto work surface.
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27
Using long serrated knife, carefully cut biscuit in half horizontally.
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28
Using large spatula as aid, place biscuit bottom on platter.
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29
Spoon sliced berries with their juices over.
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30
Drizzle with some chocolate sauce.
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31
Spoon all but 1/2 cup whipped cream over; cover with biscuit top.
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32
Drop reserved whipped cream in dollops onto biscuit.
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33
Garnish with reserved whole strawberries.
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34
Cut into wedges and serve, passing remaining chocolate sauce separately.
