OK, the cake was last night. We were at a birthday party though, and were having too much fun to leave early, and so by the time we got home and got W into bed I found myself making strawberry-rhubarb blintzes at midnight for CBC this morning rather than letting you all know about dinner. It was sausages on the grill, by the way, and salads chipped in by everybody, and dessert was a cake I thought up awhile ago and needed an excuse to make. Lucky for me, our friend Mike was born on this day a number of years ago.
It occurred to me one day while I was, as usual, daydreaming/fantasizing about food, and chocolate and whipped cream in particular, that you could mound something more elaborate into the middle of a sunken chocolate cake than plain old whipped cream. (Not that there’s anything wrong with that.) To swirl some crushed raspberries into the cream first to make fool would be fab – although I’ve never been a huge fan of the raspberry-chocolate combo (I love both, but I find they interfere with each other when a perfectly good slice of chocolate cake is set atop raspberry coulis) everyone else seems to like it. So why buck tradition?
Unfortunately the market had no raspberries, so I defaulted to blackberries. I crushed them a bit with some sugar, but they didn’t have much oomph. Next time I will seek out raspberries – even the frozen kind in light syrup would work well with some of the excess liquid drained off.
Everyone loved it though – unless they were just trying to be polite. The cake itself is a keeper – and it contains no flour.
For dinner tonight we used up the leftover grilled veg in sandwiches, built on grainy toast spread thickly with peppered Boursin cheese. It was a fridge cleaner of the very best kind.
One Year Ago: Pasta with Asparagus and Boursin Cheese, and Gluten-free Brownies
(anyone else see a trend here?)