1ouncebittersweet chocolateor semisweet or mini chocolate chips, chopped
2/3cupheavy whipping cream
1/4tspvanilla extract
Topping (optional):
1egg whitelightly beaten
1 1/2tspcoarse sugaror granulated sugar
Yogurt Cream:
1/3cupplain low-fat Greek yogurt2%
1/3cupwhipping cream
1 1/2tbspsugar
1/8tsp vanilla
Instructions
To make Fig-Raspberry Compote
In a saucepan, whisk together juice, cornstarch and 1 tablespoon sugar. Bring to a simmer, whisking often, and simmer for 30 seconds or until slightly thickened. Remove from heat. Stir in Figs and liqueur. Add additional sugar, to taste. Cool to room temperature. Chill 2 hours or until serving time.
Preheat oven to 400°. Line a baking sheet with parchment paper or oiled foil.
To make shortcakes
In medium bowl whisk together flour, cocoa, sugar, baking powder and salt. Stir in chocolate.
Place cream and vanilla in small bowl. Beat with electric mixer to soft peaks. Stir into dry ingredients. (Chill bowl and beaters for making topping)
Turn dough out onto a piece of parchment or wax paper. With lightly oiled hands, knead about 10 times, just to form a ball. (Dough will be sticky.) Place dough on parchment-lined sheet. Pat to a 5-inch square. With oiled knife, cut into 9 squares. Separate squares allowing about 1-inch between each. If desired, brushed tops with egg white and sprinkle with sugar.
Bake cakes for 10 minutes or until pick inserted in center comes out clean. Cool on rack.
While shortcakes bake, make Yogurt Cream. In chilled bowl, combine yogurt, 1/3 cup whipping cream, 1 ½ tablespoons sugar and 1/8 teaspoon vanilla. Beat with electric mixer to soft peaks. Cover and chill until serving time.
To serve shortcakes
stir raspberries into Compote. Spoon a little Compote on bottom of serving dishes. Split shortcakes in half lengthwise. Place bottom half over Compote. Top with a small spoonful of Compote and Yogurt Cream. Cover with top half of cakes and a small dab of the Cream. Garnish with mint sprigs, if desired.