Chocolate Shortcakes With Raspberries, Ice Cream & Creme De Cassis Fudge Sauce

• FOR THE SHORTCAKES:
• 2/3 cups Whipping Cream
• 1/4 cups Chocolate Syrup (such As Hershey's)
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Instant Espresso Powder Dissolved In 1 Tbsp Hot Water
• 1-1/2 cup All-purpose Flour
• 1/2 cups Plus 3 Teaspoons Granulated Sugar, Divided
• 1/3 cups Unsweetened Cocoa Powder
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups (1/2 Stick) Unsalted Butter, Cut Into 1/2-inch Pieces
• 2 Tablespoons (1/4 Stick) Unsalted Butter, Melted
• _____
• FOR THE FUDGE SAUCE:
• 2/3 cups Whipping Cream
• 2 Tablespoons Light Corn Syrup
• 12 ounces, weight Bittersweet Chocolate, Chopped
• _____
• FOR ASSEMBLY:
• 1/4 cups Creme De Cassis (black Currant Liqueur)
• 6 whole Scoops Vanilla Ice Cream
• 2 cups Fresh Raspberries

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.

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Taken from tastykitchen.com/recipes/desserts/chocolate-shortcakes-with-raspberries-ice-cream-creme-de-cassis-fudge-sauce/ (may not work)