Well, it’s getting around to that time of year again. Red seems to be more and more visible with every passing day. Roses have started dominating florist displays and everything from balloons to candy is shaped like a heart! It’s not difficult to tell that Valentine’s Day is coming! Here in
Let’s star making a chocolate cake and cheese layer with a strawberry topping
Use your favorite chocolate cake recipe, baked in a rectangular or square pan
· 1/3 cup butter, melted
· 2 (8 ounce) packages cream cheese
· 2 teaspoons lemon juice
· 100 ml heavy whipping cream
· 1/3 cup white sugar
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add butter, whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff.
• 500 g (1 lb 2 oz) strawberries, stalks removed • 115 g (4 oz) caster sugar • 3 Tbsp arrowroot • 100 g (4 oz) cherries, rinsed
Place the strawberries in a saucepan with 6 tablespoons of water. Bring to the boil, cover and simmer for 4 to 5 minutes until very soft. Stir in the sugar. Cool slightly, and then push through a nylon sieve to remove the seeds. Measure the quantity and make up to 500 ml (18 fl oz) with water if necessary.
Put the arrowroot in a saucepan and blend with a little of the fruit purée to make a paste. Stir in the remaining purée and gently bring to the boil, stirring, until thickened. Cool for 10 minutes.
Put the cold cake in a square pan (tall sides), pour over the cheese cream,
Spoon the thickened purée to cover. Arrange the cherries and a few strawberries on top Chill for at least 2 hours.