Hey. Remember the Flourless Chocolate Cake That No One Ate? I made it for a colleague’s last day at work and it had a much better reception this time.
I didn’t have time to take any photos pre-consumption, but the above is what was left post-consumption. That’s what I call Gluten-Free Redemption.
And that was what was left of my kitchen. First thing I did when I got home from work was, well, take the dog out. But after THAT I cleaned the sink before Hubs could come home from Philadelphia and reprimand me once again for being the World’s Messiest Cook. Had I known his train was going to be delayed, I would have had a beer first.
When I mentioned the cake, my office manger volunteered to make a raspberry sauce to go with it, which got my ideas flowing. This cake is way too rich to necessitate frosting but whipped cream is light enough to compliment the flavor and texture. I doubled the cake recipe and slathered this raspberry whipped cream in the middle. We then poured, I’m talking drenched each slice in the raspberry sauce–which I will need to get the recipe for!
I made these little cupcakes with the extra batter to have something to taste test but I over cooked them and they’re pretty much empty in the middle. But they look super cute with the whipped cream on top.
So here is the recipe: 2 cups of cream, 1/4 cup powdered sugar (sifted, if you think that matters), frozen raspberries.
Defrost and process the raspberries into liquid and then strain the seeds out (unless you like picking seeds from your teeth). Whip cream and sugar, preferably with a mixer but by the hand if you’re working on your arm strengths. Add raspberry juice to taste. I wanted a distinct raspberry flavor but I knew I’d have the sauce to add another level. Also, I have no idea how much of the raspberry I added. I was making the whipped cream at lunch and was short on time. Hence, the above photo of my kitchen sink.