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Tag Archives: romantic

Chocolate Italian Love Cake


I made this for our Valentine’s Day dessert because 1) it’s “Italian” (I put that in quotations because honestly, I think the only reason it’s called “Italian” is because there is ricotta cheese in it), so I thought it would go well with our Spaghetti & Meatballs, and 2) it’s a Love Cake, therefore perfect for Valentine’s Day. :)  However, I’m sharing this with you today, a regular non-Hallmark holiday day, because it’s simply a fantastic cake that should be enjoyed and made for those you love on any old day, not just days designated for celebrating your loved ones.

This cake is every bit as good as it looks.  I don’t like ricotta because of the texture, but it really works with this cake.  It’s not a heavy cake, which is dangerous, because it’s also addictive and the “lightness” makes it easier to trick yourself into thinking that eating half the pan by yourself isn’t all that obscene.  Not that I’ve done that or anything.

Chocolate Italian Love Cake

Printable recipe
Printable recipe with picture

1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package directions

  • OR your favorite chocolate cake recipe that makes as much batter as a cake mix

2 lbs. ricotta cheese
4 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 (5.9 oz.) package instant chocolate pudding mix
1 1/2 cups cold milk
1 (8 oz) container frozen whipped topping, defrosted

Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray; set aside.

In a large bowl, mix together your cake mix according to the directions on the box or prepare your favorite chocolate cake.  Spread into prepared pan and set aside. In another bowl, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth. Carefully pour the ricotta mixture over the cake batter, trying to get it evenly distributed, then spread it as best you can over the cake batter with a spatula. The layers will switch during baking!

Bake the cake for 1 hour. Remove from the oven and allow to cool completely.

Once the cake is cool, whisk the pudding mix and milk together until smooth and slightly thickened. Gently fold the whipped topping into the pudding until incorporated. Spread the pudding mixture over the top of the cooled cake. Do not spread it over the cake if it’s even slightly warm or it will melt and ruin the topping. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

Veronica’s notes: 1) I do not recommend my favorite chocolate cake for this recipe as it makes a lot more batter than a box mix and your pan would probably overflow if you tried it. 2) I have a stack of 9×13 baking dishes because I use that size more than any other. My largest one is a Pyrex dish and I highly recommend you use your largest one too – preferrably a Pyrex dish because they seem to be the largest.  I know every 9×13 dish should measure 9×13 but apparently they do not…or maybe some companies measure from the inside and some from the outside.  This recipe fills it up to the top so you really need to use a large dish.  3) If you live in an area that sells 5.1 ounce pudding mixes, that’s fine – it’s the size called for in the original recipe. You only need a cup of milk if you have a 5.1 ounce box, according to the original recipe. 4) I know ricotta can be expensive so if you have an Aldi in your area – go see if they sell ricotta there. Mine sells it for $1.68 for a pound. It’s also good quality! And get some pumpkin puree while you’re there – it’s usually $1 (or less) for a can and is very good quality. :)

Recipe source: adapted from Chew Nibble Nosh

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Really Great Spaghetti & Meatballs


Growing up, I practically lived on spaghetti.  It was the one “junk” food my Mom allowed us to eat (junk because it wasn’t whole wheat spaghetti).  Therefore it’s what I ate most of (because I hated health food)!  Spaghetti with Ragù sauce – I loved it.  But the best was when I made meatballs to go with it, which was a special treat because we didn’t do a lot of meat in our house.  I remember one time I was cooking my famous spaghetti & meatballs dinner for the family when I was about twelve and they all left me at home to cook while they went to the health food store.  I didn’t really love the health food store, but I still cried into my meatballs because I didn’t want to be left out.  Meanie old Davis family! haha

Anyway, this recipe is a lot different from the one I made growing up, but my recipe was little more than ground beef mixed with tons and tons of garlic powder, salt and pepper, rolled up and cooked in a skillet before being added to a pot of pasta with Ragù sauce on it.  I will always love meatballs made that way because that’s how I ate them growing up and have a fondness for it, but honestly these are better, the best I’ve had, actually, and I love the cooking method.  You don’t have to cook them separately, you just plunk them into the sauce and let it simmer away!  So simple.  It also makes the meatballs more tender and moist to cook them this way, and the flavor of the sauce and the meatballs both benefit from cooking slowly together.

The sauce is a very simple recipe and so, so good.  The amount of black pepper gives it a bit of a spicy kick so I’d cut it by half if you don’t like heat.  This is now my go-to spaghetti sauce (I’ve made it twice in the last week) and I hope you’ll give it a try!

Really Great Spaghetti & Meatballs

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Sauce
2 tablespoons olive oil
1/2 cup finely chopped onion
3-4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper

Meatballs
1 egg
1 lb lean ground beef
1/3 cup Italian breadcrumbs
1 1/2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper

1 (1 lb) package spaghetti

Remove ground beef from the fridge to allow it to come to room temperature while the sauce cooks.

Heat the olive oil in a large stock pot over medium heat. Swirl to coat the bottom of the pan to coat. Add the onion and garlic and saute, stirring occasionally, until browned, about 7 minutes. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined. Add the remaining sauce ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Reduce the heat to the lowest setting, cover the pot, and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Make the meatballs: Lightly beat the egg in a large mixing bowl. Break apart the beef as best you can into the bowl and add the remaining ingredients. Use your hands to mix together until well incorporated, trying not to overmix, which could render your meatballs more tough. Shape the meat mixture into 12 balls (I always get 13), each about 1 ½ inches in diameter. Drop them into the sauce, stir gently so that they’re all covered in sauce. It might look like there’s only enough sauce for the meatballs and there won’t be enough for pasta, especially if you’re like me and love your sauce, but trust me, there’s enough. Let them cook, covered, for about 1 1/2 hours over low heat, stirring occasionally to prevent burning.

Once the meatballs are done, cook your spaghetti to al dente according to the package directions, drain, pile some onto plates, and top with sauce and meatballs.

Veronica’s Notes: your tomatoes matter. I bought very cheap tomato puree (and tomato paste, for that matter) from Aldi that was excellent but found that Walmart’s brand, which is higher in price, was horrible by comparison. Buy good tomatoes or you won’t have good sauce. Also, the original recipe used mint in the meatballs instead of parsley and I just wanted to mention that in case you’d like to try it.

Recipe source: Can You Stay for Dinner

Steak au Poivre

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Secret Recipe Club

It’s been a while since I participated in the Secret Recipe Club, since I opted out for the busy month of December and the club was closed for renovations during January, so I was so eager to finally participate again!  I absolutely love the anticipation of waiting to find out who my blog assignment is, then stealthily stalking their blog and picking the perfect recipe to make and share for reveal day.  That’s my favorite part, but it’s also a lot of fun to hunt down who was assigned to me after the big reveal and see what recipe they chose.  Fun, fun, fun! :)

This month I was assigned to Cupcake Muffin, which is the most expansive blog I’ve been assigned to so far.  There are so many delicious recipes in every category that it took quite a while to mark all the ones I liked and finally decide on “the one.”

I’m sure you are shocked that I didn’t pick a sweet treat, right?  So am I! :)  I figured since it’s getting close to Valentine’s Day, and I already have plenty of chocolatey recipes for you to choose from for dessert, I’d offer this fancy steak up as a consideration for your main course if you plan to have a romantic meal at home.   Also, I have ZERO steak recipes on my blog so I guess it’s about time I bit the bullet and added one.  Plus, the husband loves steak and usually if he wants it, I force him to make it himself (I’m sort of anti-steak), but I knew he would appreciate one that wasn’t rubbery and overcooked (his specialty) so I decided to be nice to every one and give you what you want. Aren’t I such a trooper? ;)

The steak is rich and so flavorful–peppery, but not overly so, despite the stunning amount of it in the recipe, and the cream sauce just brings it together so very nicely.  Despite my personal distaste for steak, I thought this was delicious and the best steak I’ve ever had in my life.

I usually covertly watch my husband while he eats, trying to see his reaction and judge whether I made a winner or a loser in his estimation.  Well, he had no reaction to this steak, except to shovel it into his mouth steadily without pausing to look up.  He knows how important it is to me to know if he likes what I’ve made, so I was a little uncertain, despite the proof of his enjoyment staring me in the face, until he was almost finished and finally remembered to look up and give his verdict.  He said it was the best steak he’s ever had!!  Coming from such a carnivore as he, this is a great compliment and a testament to the wonderful recipe.  Thank you, Sara, for sharing it–my husband is eternally grateful! This will be my go-to recipe for when I need to butter him up. :)

*Side note: Steak “au poivre” is French and translates to pepper steak. It is pronounced steak “oh pwav” or steak “oh pwavrah,” depending on which French chef you listen to.  (You can hear it pronounced from a French chef the first way on this video if you skip to :16, and the second way on this video if you skip to :42.)  I looked this up just so I wouldn’t sound a fool when I told Dennis what I was serving, and I thought I’d share for those who know as little French as I do.  I prefer to say steak oh pwav because it’s easier. :)

Steak au Poivre

Printable recipe
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2 boneless beef strip steaks (about 1 pound total)
Kosher salt
1 1/2 tablespoons freshly ground black peppercorns
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup brandy (or cognac if you’re feeling extra-fancy)
1/3 cup heavy cream
1 tablespoon chopped fresh parsley

Remove the steaks from the fridge and allow to sit at room temperature for 30 minutes to an hour before cooking.  (A cold steak will contract when it hits the heat, causing the meat to become tough during cooking.)  Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare), turning the heat down to medium after both sides are seared if you wish to cook it beyond medium rare. Transfer the steaks to a plate and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When the butter is melted, add the shallots and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the brandy*. Return the skillet to medium heat and cook, whisking, until the brandy reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt. Transfer the steaks to dinner plates and top with the sauce.

Serves 2

*Note: Sara cautions to be careful when adding the alcohol if you have a gas stove because the alcohol will most likely ignite, as it did on hers (mine is electric and did not). Be sure to stand back and keep your hair out of the way just in case!

Recipe source: Cupcake Muffin



Chocolate Decadence


This is a dessert served on the Carnival Cruise ships (or at least it used to be in the late 90s), which I have made several times for my Mother as her birthday cake.  It is one of her favorite cakes, right up there with THE Mocha Crunch Cake, and just as rich…and decadent.  They aren’t kidding when they named this dessert, it really is chocolate decadence.  No better way to describe it.

I originally made this according to their recipe, which is actually broken up into parts, referring to basic recipes in the “Chef’s Notes” in the back of the Carnival Creations cookbook for everything but the mousse layer.  The cake consists of four recipes all combined to make one dessert: the cake layer, the mousse layer, the thin ganache layer, and the strawberry sauce.  I felt that the chocolate sponge cake they used was much too dry for the dessert, and lacked in chocolate flavor since it contained only a few tablespoons of the good stuff.  So I replaced it with my own simple one-bowl deep chocolate cake layer and was pleased with the result.  It’s my first attempt at my own cake recipe and while it’s probably not perfect, it was perfect for this dessert.  Moist, rich and fudgy, nicely complementing the rich rum-infused chocolate mousse.

I stuck with the recipe for the mousse, as that was always lovely and really is the star of the dessert.  It firms up in the fridge and when you take a bite, it’s akin to eating a lightly textured truffle with cake underneath.  Superb.  My middle sister says it almost seems like you’re eating candy rather than cake but I say…it’s the best of both worlds!

When it came to the ganache layer, I considered making a real ganache, using heavy cream, but realized that since this dessert is served from the refrigerator and real ganache gets rock hard when chilled, it would be prudent to stick with this thinner ganache (or what I’ll now call a chocolate sauce) which thickens a little in the fridge but it still nice and soft when you cut into it.

As for the strawberry sauce, their recipe doesn’t make nearly enough (individual tastes may vary, but my family enjoyed having a large puddle of sauce on their plate beneath the small slices I served.  Although the cake is wonderful alone, every bite seems improved when accompanied by a good dose of strawberry sauce!) and I wanted to use a bag of frozen strawberries I had in the freezer rather than buy fresh out of season, so I made my own recipe.  You can use any recipe you like for the sauce, but if you want to use mine, you can click the link to it below.

This cake went over very well with my family.  Although my Mom has always liked it, even in the days when I made it with the dry sponge cake underneath, the rest of my family never got very excited about it until I replaced the cake this time.  Apparently that was the only change it needed, besides the increased amount of sauce.  My little sister usually prefers citrus cakes (preferably unfrosted), but she proclaimed this “the best chocolate cake I’ve ever had.”  I have to admit, I felt a little piqued at this since her devotion previously belonged to my beloved Mocha Crunch Cake, the cake I prize most…but I got over it because ultimately she still giving high praise to something I created.  I’ll take it. :)

The recipe is a bit time-consuming since there are so many parts, but you can pace yourself and make the sauce several days in advance, the cake the day before (wrapping it in plastic wrap and refrigerating in the mean time), and since the cake needs to sit in the fridge overnight after you make the mousse and place the cake on top (which will later be flipped over), you can wait until the next day to make the ganache if you want.  Take it little by little and it won’t seem so overwhelming.

I hope you give this one a try for a special occasion–it is worth the effort and sure to impress!

Chocolate Decadence

Printable recipe
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Cake
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup milk (I used coconut milk beverage)
¼ cup vegetable or canola oil
¼ cup warm water
1 egg
1 teaspoon vanilla

Mousse
1 lb. semisweet chocolate, chopped
2 tablespoons heavy whipping cream
6 tablespoons unsalted butter, softened
¼ cup Myers rum
6 egg yolks
½ cup granulated sugar
1 ½ cups heavy whipping cream

Chocolate Sauce
1/3 cup whole milk
3 ounces semisweet chocolate, chopped (about 1/2 cup chips)
1 teaspoon butter, softened

For serving:
Strawberry Sauce
Whipped Cream

Make the cake: Sift dry ingredients into a bowl, stir, and then add the remaining ingredients. Beat with a whisk until smooth, scraping down bowl. Pour into a greased and floured round 8” pan. Bake at 350 for 40 minutes or until tester inserted in center comes out clean or with a few moist crumbs. Cool five minutes on rack in pan, then remove from pan to cool completely, about 1-2 hours.

Make the mousse*: gently melt semisweet chocolate in a double boiler or microwave; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Line an 8” round baking pan with enough plastic wrap that it comes over the sides; spread mousse into pan. Place cake top side down on top of the mousse and press down to make sure that every part of the cake is in contact with the mousse and that the top is flat. Cover with plastic wrap and refrigerate overnight.

Make the chocolate sauce: Place the chocolate in a food processor or blender. Heat the milk until steaming hot, then turn on the food processor and, while running, pour the hot milk through the feed tube. Blend until smooth and allow to cool.

To serve: Place cake plate upside down on top of the cake, then flip over. Lift the cake pan off the cake (you may have to wiggle it or have someone hold down on the plastic wrap “handles” while you lift the pan).  Remove plastic wrap; spread chocolate sauce over the top and refrigerate for at least ten minutes. Cut into 16 slices; serve with a dollop of whipped cream and strawberry sauce.

*Veronica’s note: I only make this cake once every three or so years, so I can’t recall my previous experiences with the mousse very well, but this time I had problems with the mixture wanting to get too thick every time I let it sit so I could beat eggs or beat whipped cream. To soften it back up before adding those elements, I just rebeat it with the same hand-held mixer I had just used on the eggs or whipped cream, then folded them in. I’m not sure if this is usual or if I overheated my chocolate (which can make chocolate thicker if it doesn’t altogether seize up) so I wanted to mention it just in case others had this difficulty. It is surmountable so do not despair! :)

Per serving (without sauce or whipped cream): 473 calories; 30.5 g fat; 50.5 g carb; 3.2 g fiber; 5 g protein

2 tablespoons strawberry sauce: 42 calories; 0 g fat; 11 g carb; .6 g fiber; .1 g protein

Recipe source: cake and strawberry sauce recipes by Veronica Miller; mousse recipe, dessert concept, and chocolate sauce adapted from Carnival Creations.

Chocolate Torte


*A note before the blog: I have updated my cherry cordials recipe with notes on how to make sure the centers liquify and included a new picture from my latest batch with liquified centers.

Without realizing it, I scheduled a sandwich bread recipe to post today, Valentine’s Day, which included no mention of love or chocolate, or even an apology for giving a bread recipe on the international day of love.  So I hurriedly snapped pictures of our dessert today so that I could atone for my sins.  ;)

Usually I steer clear of desserts that don’t include real butter, sugar (preferably more than one kind), and white flour.  But I’m discovering that not all sweet treats need to be loaded with fat and processed sugar and flour to taste good.

I made this chocolate torte for our Valentine’s Day dessert and we both loved it with a little whipped cream on top.  It is soft, moist, and almost fudgy because of the dates.  The recipe was born of a mistake, having used dates instead of the prunes it originally called for.  I really liked the result, but will be trying it with prunes next time, which I think will give it more of a cake consistency.  With the dates, it’s somewhere between and a brownie and a cake.  It definitely tastes healthier than regular full-fat and full-sugar desserts, but not in an off-putting way.  It is probably my favorite diet-friendly dessert to date!  That it has natural, whole-food ingredients like dates and whole wheat flour is as an added bonus and makes me feel like I’m almost eating health-food.

Chocolate Torte

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1/3 cup cocoa powder, plus 1 tsp for dusting
1 cup dates, pitted and chopped
1/2 cup strong, hot coffee
1/3 cup whole-wheat flour
2 tbsp all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup packed light-brown sugar
1/4 cup unsweetened applesauce
2 tbsp egg substitute or 1 egg white
2 tsp vanilla extract

Heat oven to 350˚. Coat a 9″ tart pan with cooking spray. Dust with 1 tsp cocoa. Set aside. Combine dates and coffee in a large bowl. Set aside to cool. Sift remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt into a small bowl and stir. To the date mixture, add sugar, applesauce, egg substitute and vanilla and stir until combined. Pour dry mixture into the wet and stir until combined. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out mostly clean, about 25 minutes. Cool completely before removing and slicing. Serve with whipped cream.

Serves 8. Per slice: 153 calories; .7 fat; 43 g carbohydrates; 4 g fiber; 3 g protein

Recipe source: adapted from Self

Chocolate Cherry Cordial Cake

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I had today off and finally had the time to make a cake for the December babies in my family–Dennis, Danielle and Lacey.  Yes, I’m horrible.  Yes, I’m the worst wife and sister on the planet.  Yes, I only made one cake for all three birthdays.  And I didn’t even bother decorating it.  But there were NO complaints, let me tell you.  I do not have the vocabulary to express just how awesome the flavor of the buttercream is.  If you like cherry cordials, you’ll love this cake.

I know not many will appreciate this blog since it’s New Year’s Day and you most likely wrote “LOSE WEIGHT” at the top of your resolutions (again), but save the recipe for Valentine’s Day–by then you’ll have lost enough weight to afford a slice and your sweetheart will be clamoring for cake since you banned it from the house for the last two months.

Chocolate Cherry Cordial Cake

1 Devil’s Food Cake, prepared according to package directions
1 recipe Cherry Chocolate Buttercream (recipe follows)
Marashino/Candied/Fresh cherries
Sliced almonds (optional)
Dark chocolate chips (optional)

Frost the cake with the buttercream and embellish with the cherries, almonds and chocolate chips or whatever else you want to use.

Cherry Chocolate Buttercream

3 sticks butter, room temperature, soft
4 ½ cups powdered sugar
pinch of salt
1 tablespoon cherry extract
¼ cup + 2 tbsp. milk
1 1/3 cups cocoa powder
1 ½ oz. melted semisweet chocolate

Beat butter; Add sugar and mix until moistened. Add salt, extract, milk, and chocolates. Beat until fluffy and desired consistency, several minutes.  Makes enough to fill and frost two 8 or 9 inch layers, plus more for decorating.

Dark Chocolate Raspberry Cake

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It’s been a while since I posted a recipe, or any blog for that matter, and since my December schedule (aka 72 hours/wk all month) starts tomorrow, I figured I’d better post one before I have even less time than I already do.

So Den graduated composite class at WATC Wednesday and I decided to send him to school with a cake to celebrate.  This also happened to coincide with a ridiculous sale Dillons was having on raspberries–$1 per pint–so I decided I would have to incorporate them into the cake and came up with this dark chocolate-raspberry confection.

To make it, just use the raspberry buttercream on a devil’s food cake or dark chocolate cake (I included my favorite if you don’t have one of your own), press sliced almonds into the sides and accent with fresh raspberries (dipped in ganache if you want) and ganache drizzle.  The frosting is light and fluffy and perfectly compliments the chocolate cake.  It is my favorite cake of any I have ever made but I know individual tastes vary.

Dark Chocolate Raspberry Cake

Printable recipe
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Cake:
1 dark chocolate fudge cake mix
2 tablespoons dutch process cocoa powder (Hershey’s Special Dark works)
1 tablespoon granulated sugar
½ cup oil
½ cup sour cream
1 cup water
3 eggs

Frosting:
1 stick unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 lbs powdered sugar
¼ cup seedless raspberry preserves
1 tablespoon raspberry extract

Ganache:
½  cup heavy cream
4 oz semi-sweet chocolate

Garnish:
Sliced almonds
Fresh raspberries

Preheat oven to 350. Grease and flour (or use miracle pan release) two 8 or 9-inch round cake pans with 2″ high sides.

Beat cake ingredients on low until moistened, then on medium speed for two minutes, scraping sides of bowl. Pour into the prepared pans, filling 1/2-2/3 full.  Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.  Remove from oven and cool in tins for 5 minutes, then remove onto cooling rack to cool completely.

While the cakes are cooling, make the frosting. Cream the butter and cream cheese, then beat in the remaining ingredients. Once the cakes are completely cool to the touch, trim the dome off the tops if necessary, then place the first layer top-side up on a cake plate and spread 1/3 of the frosting over it. Place the second top-side down on top and then spread the remaining frosting over the top and sides. Scoop sliced almonds into your palm and press into the sides of the cake, repeating until covered.

Prepare the ganache: combine the cream and chocolate in a small microwave-safe bowl.  Microwave for one minute at 50% power, then stir until it is shiny and smooth (this may take a while but you should not need to heat it any further unless your microwave operates at less than 1000 watts).  Alternatively, you can place the cream and chocolate in a double boiler over medium heat and stir until melted, shiny & smooth.  While it is still liquid, dip the raspberries half way, if you wish, and set them on wax paper to set.  Allow the ganache to cool to room temperature, I think it only took a few minutes b/c it won’t be very hot to begin with, then drizzle over cake with a pastry bag or a spoon or fork. Place raspberries on top and around the bottom edge.  Serve at room temperature.

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