Nothing says “romance” better than a dozen long-stemmed red roses. Nothing says “love” better than a sparkling diamond. And nothing says “sex” better than chocolate!
Unless you are a dog!
Dolce has always been our little cuddle-bug, our little sweetheart, our little lover. She’ll sidle up besides you, nudging your hand to get her ears idly scratched, she’ll sit next to me (or rather on me) in the passenger seat for some extra pets and pats. She’ll roll over in front of you, stopping you in your tracks, for a belly rub, kicking her back feet in happiness that she got you to stop and rub her.
But her favorite is to cuddle on the couch….
She’ll stretch and slowly crawl up on the leather lounge, keeping to the south end of the couch, patiently waiting for you to get settled in and comfortable. She’ll then snuggle up against your side, burrowing in, pushing aside pillows, newspapers and blankets to make way for her. Little-by-little, between her wiggling and leaning, pushing and tugging, she’ll end up with her furry frame wedged between the back of the sofa cushions and your own stretched out body. Less than five minutes later, she’ll be draped across your torso, her soft head tucked up under your chin. Instinctively, your arms will reach around her, holding her to you as you automatically start rubbing and massaging her shoulders. In due course, her gentle brown eyes will lower in ecstasy, savoring the moment.
There are moments when Dolce will lift her big head and gaze at you, softly starring with pure love in her eyes. Sometimes gentle, sometimes intense, always with loving sentiment shinning through. She’ll tenderly drop her head back down to rest on your collar, nuzzling closer, so content.
Nothing says “I love you” from a dog better than a couch cuddle.
Nothing says ‘sex’ like a taste of chocolate! Serve with a port or Cognac.
- 1 lb. sweet chocolate
- 6 oz. unsalted butter (1 1/2 sticks)
- 4 eggs
- 1 tbsp. dark brown sugar
- 1 tbsp. flour
Preheat oven to 400 F degrees. Line an 8-inch cake pan with parchment paper.
In a saucepan, melt the chocolate and butter over low heat. Meanwhile, place the un-cracked eggs in a bowl of hot water for 5 minutes. Crack and combine the eggs and sugar in a bowl and mix with an electric mixer on high-speed for 8 to 10 minutes, or, until tripled in volume. Sift the flour on top. Fold into the eggs. Stir 1/4 of the egg mixture into the chocolate. Carefully fold the chocolate into the remaining eggs until thoroughly combined.
Pour into the prepared cake pan. Bake for 2o minutes. The cake will still be slightly soft int he middle. cool completely in the pan. Cover and refrigerate in the pan overnight. May be frozen for up to two weeks.
- 8 oz. raspberries, fresh
- Superfine sugar to taste
- 1 cup heavy cream
- 1 tsp. Mexican vanilla
- Fresh raspberries for garnish
- Mint sprigs for garnish
Puree the raspberries and strain. Add just enough sugar to sweeten. Pour the cream and vanilla in a bowl and mix with an electric mixer until firm. Invert the cake onto a serving platter. Cut into wedges and place on a pool of raspberry sauce, garnish with fresh raspberries and mint leaves. Top with a dollop of whipped cream.