Chocolate Raspberry Shortcakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 lb butter cold
• 0.8 cup buttermilk 
• 2 large egg yolk 
• 2 cups flour all-purpose
• 0.7 cup granulated sugar 
• 6 servings accompaniment: lightly whipped cream sweetened
• 6 servings powdered sugar 
• 4 cups raspberries fresh
• 0.5 teaspoon salt 
• 0.7 cup cocoa powder unsweetened

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• sieve
• blender

Directions

1. In a food processor or bowl, combine 2 cups flour, 2/3 cup granulated sugar, cocoa, baking powder, baking soda, and salt; whirl or mix until blended.
2. Cut butter into 1/2-inch chunks and add to flour mixture. Whirl, cut in with a pastry blender, or rub in with your fingers until mixture forms fine crumbs; pour into a bowl if using processor.
3. In a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened.
4. Turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together. Pat out to about 1 1/4 inches thick. With a 3-inch round cutter, cut out shortcakes; gather dough scraps and pat out again as necessary to make all six shortcakes. Set 2 inches apart on a 14- by 17-inch baking sheet.
5. Bake on the middle rack in a 375 regular or 350 convection oven until tops look dry and feel firm when pressed, about 25 minutes.
6. Transfer shortcakes to a rack and let cool completely.
7. Meanwhile, rinse raspberries. In a blender or food processor, whirl half the berries with the remaining 2 tablespoons granulated sugar until smooth. Press through a fine strainer into a bowl; discard residue.
8. To assemble shortcakes, slice each in half horizontally; set bottoms on plates. Spoon vanilla crme frache over bottoms, top with remaining berries, and drizzle with raspberry sauce.
9. Place shortcake tops over berries and sprinkle with powdered sugar.