First, I need to start by saying that I won’t necessarily be posting a recipe every Friday. This is merely a coincidence in the timing of the Superbowl and upcoming Valentine’s Day. And since I have had a wee bit of trouble “finding the funny” in anything this week, chocolate and whipping cream go a long way in my personal healing.
Secondly, every recipe I have in my extensive recipe collection does not call for whipping cream or half and half. It is just another coincidence.
Seriously, I just wanted to give you some lead time to go to the grocery and buy these complicated ingredients for this elaborate and FAN-CEE cake so you can impress your family by making this fabulous cake for your Valentine’s Day dessert!
That’s next Thursday, February 14th, for those of you who are not planners. Just like Christmas, it comes once a year, same month and date so don’t let it surprise you this year.
You have to refrigerate this cake overnight so that means you need to make it on Wednesday, February 13th. See, I’m here to help you plan. Be ready. Make this cake!
Unless your family is allergic to chocolate and/or dairy…then I don’t have any suggestions. That must be hard. I’m sorry.
The picture to entice and inspire you…
I’d like to tell you that this cake is one I actually made and the lovely pink roses and baby’s breath scattered in the background are from PhilBillPaul. That would be a big lie.
But the picture did make me laugh. Because it made me think about my friend Leigh Anne, who would make it in heart-shaped pans and scatter raspberries around the plate (that she and her children picked) and cut fresh flowers from her garden…I love to have friends who are so different than me…it’s what makes the world go ’round 🙂
Our way: We don’t change a darn thing in this recipe. Sometimes I skip the grated chocolate on the top just because I’m lazy like that. I’m all about eating and not so much about presentation.
Photo & recipe from Taste of Home magazine
Enjoy and please do tell if you and your family love it as much as we do!!