2-14-2011 very good, great valentines dessert
If it's dinner for two, simply halve the recipe. Toast
the almonds in a skillet over medium-low heat,
shaking the pan frequently, until golden brown,
about 5 minutes. If you like, garnish the cakes with
a dollop of lightly sweetened whipped cream and
8 shortcakes, also known as dessert shells, cut to
¼ cup seedless raspberry jam
¼ cup toasted almonds
½ cup heavy cream
4 ounces bittersweet chocolate
Place 4 of the shortcakes on a wire rack set over a
rimmed baking sheet. Fill each well with 1
tablespoon of jam and 1 tablespoon of almonds.
Cap with remaining cakes, well side down.
Meanwhile, mix cream and chocolate in a 2-cup
Pyrex measuring cup or other microwave-safe bowl.
Microwave on high power until cream is just hot
enough to melt the chocolate, 1 to 1½ minutes,
whisking to make a smooth glaze. Pour glaze over
each cake, letting chocolate cascade down the sides.
Remove rack from baking sheet, scrape chocolate
back into measuring cup, set rack back on baking
sheet and repeat pouring chocolate over cakes until
they are completely coated.
Let cakes stand until chocolate sets. They can be
loosely covered with plastic wrap and set aside at
room temperature overnight.
PER SERVING: 478 calories , 58 g carbohydrates, 7 g
protein, 28 g fat (13 g saturated fat), 71 mg
cholesterol, 3 g dietary fiber, 221 mg sodium
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