Strawberry Pie

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (114 grams) cold unsalted butter, cut into pieces

Filling:

12 ounce bag (340 grams) frozen unsweetened raspberries

1/4 cup (60 ml) cold water

1 package (1/4 ounce) (7 grams) unflavored gelatin

3/4 cup (150 grams) granulated white sugar

2 tablespoons seedless blackberry or raspberry jam

4 cups (about 2 pounds) (900 grams) fresh strawberries

1 1/2 teaspoons fresh lemon juice

Garnish:

Softly whipped cream

Read more: http://www.joyofbaking.com

Chocolate Butter Cake

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract