Coffolate Shortcake

A very tasty shortcake, perfect for an Easter table. I have never tried such shortcakes, as my family was used to such Easter shortcakes (which are, indeed very tasty too), but this year I decided to try something new and I am not dissapointed. Try, try, it is worth it ! :)

Recipe, slightly changed, comes from this website.

Ingredients (for a 20x30cm baking pan):

Bottom:

• 170g of flour
• 80g of potato starch
• 3 tablespoons of cocoa powder
• 1/2 teaspoon of cinnamon
• 50g of sugar
• 150g of cold margarine
• 1 egg

Top:

• 200g of cherries
• 25g of milk chocolate

Frosting:

• 125ml of 36% cream
• 1 teaspoon of instant coffee
• 1/2 teaspoon of cardamom
• 30g of margarine
• 200g of white chocolate

Preparation:

Bottom:

1. Take a bowl, sieve flour and potato starch inside. Add sugar and margarine (cut into cubes). Knead or mix well. Add egg and knead again till well combined.
2. Make a bowl, cover with cling film and put in the fridge for an hour.
3. During that time, prepare the kitchen surface, to roll out the dough.
4. Start preheating the oven to 160C.
5. Take the cake out and roll out. 
6. Put in the baking pan, on the entire bottom + 1cm sides.
7. Using a fork, make holes on the entire bottom.
8. Put in previously preheated oven and bake for 35 minutes till gold.
9. Cool down.

Frosting:

1. Take a pan, put cream inside, add coffee and cardamom and heat, till it all dissolves. Stop heating, add butter and chocolate, stir till it all melts (if it is hard - heat it up a little bit).
2. Pour it on previously cooled down shortcake bottom and put in a cold place for an hour so that it stiffens.
3. Put pieces of cherries in any pattern desired, decorate.
4. Melt remaining milk chocolate and distribute all over the shortcake.
5. Store in room temperature.
6. Bon Appetit! :)