Whew! One major holiday down, one big one to go. Now that I have somewhat recovered, I can tell you that Thanksgiving was epic. My friends, we had three pies and one cake for four adults. Plus whipped cream. And ice cream. It was obscene. There are not enough stretchy-waisted pants in the world to satisfy me after the last week of pie scarfing and cookie dough ball chowin’. So how did I end up making yet another dessert?
Well, when said dessert involves a little of this…
I AM POWERLESS IN THE FACE OF GANACHE. If someone ever puts that slogan on a t-shirt I’ll buy one in every color.
This week’s TWD recipe was for “Devilish Shortcakes,” a chocolate variety of the traditional shortcake. Early bakers reported that they weren’t very flavorful on their own, so I decided to jazz mine up with some (woefully out of season and somewhat disappointing) raspberries, whipped cream, and a bittersweet chocolate ganache.
Despite outwardly resembling some things that cannot be mentioned in delicate company, these biscuit-like shortcakes had a nice, subtle chocolate flavor. I used Valhrona cocoa powder, which helped give them some oomph, and I think adding some finely chopped chocolate next time would also be a good idea.
When topped with the berries, soft whipped cream, and warm chocolate sauce, they were pretty incredible. I loved that they were tender on the inside and a little crunchy on top–it reminded me of eating the top layer of a chocolate cake, and everyone knows cake top is the best part! They were mixed and baked in about 25 minutes, which is faster than any chocolate cake I’ve ever made.
What did everyone else think? Were you all desserted out, or up for a chocolatey diversion?