Silver for Tea and a Valentine's Dessert . . . .

This is Miss Mamie's Silver tea set. It's Gorham's Plymouth from the 1920's. Engraved with her initials and a wedding present. There is a tea pot, sugar bowl, waste bowl (into which I have put sugar cubes) and cream pitcher. The tray, however, does not belong to the set.

It's an inherited set and I adore it!

However, I wanted a coffee pot as well and so found one -- on ebay and it joined the tea pot and the waste, creamer and sugar . . . but I felt that the set still was not complete . . . because it lacked

a tea kettle

Not just any ordinary tea kettle - but one engraved with my initials. When I found it, I knew it was meant to be!

And now, my tea set is complete -- with teapot, coffee pot, spirit or tea kettle, waste bowl, creamer and sugar.

I think it looks grand on the sideboard in the dining room!

And since today is Valentine's Day . . . I'm sharing with you our Valentine's Dessert -- Chocolate Cloud Cake.

It's decadant, it's chocolate and topped with whipped cream. It can't get much better than that.

Served on my grandmother's china plate with one of Mrs. Boland's forks.

The recipe is from Classic Home Desserts by Richard Sax -- and it is chocolate heaven on a plate -- thus the name cloud describes it perfectly!

Chocolate Cloud Cake

8 ounces semi sweet chocolate, coarsely chopped

1/2 cup unsalted butter, cut into pieces, softened

6 large eggs: 2 whole, 4 separated

1 cup sugar

2 T. Grand Marnier

Grated zest of 1 orange

Whipped Cream Topping:

1 1/2 cups heavy cream, sell chilled

3 T. powdered sugar

1 t. vanilla

Cake:

Preheat oven to 350. Line the bottom of an 8 inch springform pan with a round of parchment paper, do not butter the pan. Melt the chocolate in a double boiler or in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the Grand Marnier and the orange zest.

In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaetn egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top.

Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not overbake.

Cool the cake in the pan on a wire rac; the cake will sink as it cools, forming a crater with high sides.

Whipped Cream Topping: At serving time, whip the cream with the confectioners sugar and vanilla until not quite soft. With a spatula, carefully fill the center of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Happy Valentine's Day!!!

It's also Sunday -- which means that it's Silver Sunday. Join Beth at The Gypsy Fish for Silver Sunday. See what treasures everyone has this Sunday.