Cherry-Almond Chocolate Shortcakes

Ingredients:

• 1.5 cups premium flour
• 1/3 cup almond flour
• 1/4 cup cocoa powder
• 0.5 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 90 g chilled unsalted butter
• 55 g semi-sweet chocolate, finely chopped
• 3/4 cup cold heavy cream
• 1 large egg
• Turbinado sugar, for sprinkling
• 0.7 kg fresh pitted cherries
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1/8 tsp almond extract
• 0.5 cups of water
• 2 tbsp Amaretto liqueur (optional)
• 0.5 cup cold heavy cream
• 220 gr. mascarpone cheese

Preparation:

1. Bake the cakesLine a baking sheet with parchment paper. In a large bowl, combine the flour, almond flour, granulated sugar, cocoa powder, baking powder, and salt and whisk until evenly combined. Add the butter and work it in with your fingers until the butter is pea-sized, then fold in the chopped chocolate. In a small bowl, whisk the cream and egg together. Then add it to the flour mixture and mix. The dough will be slightly sticky.
2. Using a large ice cream scoop or measuring cup, place 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet, spacing them 2-3 inches apart. Refrigerate until set, about 30 minutes.
3. Preheat oven to 375°F (190°C). Lightly brush each dough ball with melted butter and sprinkle with turbinado sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
4. Meanwhile, prepare the filling.In a medium saucepan, combine the cherries with 1/3 cup sugar, cornstarch, almond extract, and water; let sit for 30 minutes. Cook over medium heat until the juices thicken and begin to simmer, 10 to 15 minutes. Transfer to a bowl and stir in the amaretto. Let cool to room temperature, at least 2 hours.
5. In a medium bowl, beat the heavy cream with the remaining 1/4 cup sugar using a mixer on medium-high speed until stiff peaks form. Stir the mascarpone to soften it, then fold it into the whipped cream and beat until medium peaks form. Refrigerate until ready to use.
6. Divide each cake layer in half and fill with cherries and cream.