Perfectly moist, dark chocolate cake, with light-chocolate whipped cream, and a pint of fresh raspberries dotted over the top. That’s it! Our family’s forever-favorite birthday cake. This is my simplified version of the Dressel’s Chocolate Fudge Whipped Cream cake (without the buttercream and nuts, and with an easy-to-make version of stabilized whipped cream.) So good! Continue Reading…
Berries and cream have been a thing as long cows and brambley hedges have roamed and rambled across the British countryside. “Fooles”–desserts of tart, sugared fruit, simmered, crushed and mixed with cream, were first mentioned in British texts in 1598, but some food historians think they may go back as far as the 15th century. In America, fools led the way to “fridge cakes” billowy fruit-mousse desserts with whimsical names like “marlowes” and “mallowbets” that emerged with the advent of the electrically powered refrigerator. Continue Reading…