For the cream
Two-thirds cup heavy cream (160 ml)
2 tablespoons unsalted butter, softened
200g semi-sweet chocolate chips
1 tablespoon brandy or other flavoring
1 teaspoon vanilla extract
For the dough
2 cups all-purpose flour (240g)
One-third cup confectioner's sugar (60g)
1 1/2 teaspoons active dry yeast
1/2 teaspoon baking soda
A pinch of salt
One-half cup cold unsalted butter, cut into small pieces (100g)
100g semi-sweet chocolate chips
Two-thirds cup milk (190 ml)
2 tablespoons freshly squeezed lime juice
For the filling
1 kg strawberries
5 tablespoons confectioner's sugar
One 1/3 cups heavy cream (320 ml)
1/2 teaspoon vanilla extract
For the cream
Two-thirds cup heavy cream (160 ml)
2 tablespoons unsalted butter, softened
200g semi-sweet chocolate chips
1 tablespoon brandy or other flavoring
1 teaspoon vanilla extract
For the dough
2 cups all-purpose flour (240g)
One-third cup confectioner's sugar (60g)
1 1/2 teaspoons active dry yeast
1/2 teaspoon baking soda
A pinch of salt
One-half cup cold unsalted butter, cut into small pieces (100g)
100g semi-sweet chocolate chips
Two-thirds cup milk (190 ml)
2 tablespoons freshly squeezed lime juice
For the filling
1 kg strawberries
5 tablespoons confectioner's sugar
One 1/3 cups heavy cream (320 ml)
1/2 teaspoon vanilla extract
Prepare the cream: In a medium saucepan, combine the heavy cream and confectioner's sugar
Heat over moderate heat until the mixture comes to a simmer
Remove from heat, add the melted chocolate and mix until smooth
Add the brandy or other flavoring and vanilla extract
Mix well and let cool
(You can prepare this 2 days in advance and store it in the refrigerator
Simply reheat and stir before using.)
Prepare the dough: Preheat oven to moderate heat (180°C)
Butter a 21cm diameter cake pan, dust with flour, and set aside
In a large mixing bowl, combine the flour, confectioner's sugar, yeast, baking soda, and salt
Add the cold butter and mix until a rough crumb forms
Gradually add the chocolate chips, milk, and lime juice
Mix until a smooth dough forms
Transfer the dough to the prepared cake pan and gently press the surface
Dip the dough in the remaining milk and dust with confectioner's sugar
Bake for 25 minutes or until golden brown
Remove from oven and let cool completely
Prepare the filling: Reserve some strawberries for decoration and chop the rest
Mix with 4 tablespoons of confectioner's sugar
Let sit for 30 minutes to allow the strawberries to release their juice
In a medium bowl, combine the heavy cream, vanilla extract, and remaining confectioner's sugar
Beat until stiff peaks form
Cover and refrigerate until ready to serve
Scoop off a portion of the cooled biscuit dough
Divide into two layers, horizontally
Place one layer on a plate and top with sliced strawberries, using any juice released as a topping
Dollop some whipped cream on top and cover with the remaining layer of biscuit dough
Decorate with remaining strawberries and whipped cream
Serve with additional whipped cream if desired
Optional: If you want to serve individual portions, remove the biscuit dough from the cake pan and use a cookie cutter (6 cm diameter) to cut out 7 rounds
Cut each round in half, fill with your choice of filling, and serve.
