Chocolate Shortcakes with Vanilla Ice Cream, Strawberries and Fudge Sauce

Chocolate Shortcakes with Vanilla Ice Cream, 

Strawberries and Fudge Sauce

Ingredients

23 cup whipping cream 14 cup chocolate syrup (hershey) 1 tsp vanilla extract 12 tsp espresso powder (instant, dissolved in 1 tablespoon hot water) 1 12 cups all purpose flour (unbleached) 12 cup sugar (6 teaspoons) 13 cup unsweetened cocoa powder (preferably)

12 tsp salt

14 cup unsalted butter (chilled, cut into 12 inch pieces)

2 tbsps unsalted butter (melted)

3 tbsps banana liqueur (brandy)

sauce (fudge)

vanilla ice cream

strawberry (liqueur)

1 tbsp baking powder Directions

1	Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
2	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.
3	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.
4	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.)
5	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.