[Sca-cooks] Flourless chocolate cake, was History -- pecan pie recipe

H Westerlund-Davis yaini0625 at yahoo.com
Thu Nov 19 21:31:36 PST 2009

I was rather surprised to find one day how much gluten free products are in the Passover section at the super market. There is a great deal of potato used in Passover meals and I can only assume it is because food can't be "levened."

Duct Tape is like the Force: It has a light side & a dark side
and it holds the universe together.

From: Craig Daniel <teucer at pobox.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, November 19, 2009 7:52:50 PM
Subject: Re: [Sca-cooks] Flourless chocolate cake, was History -- pecan pie recipe

On Thu, Nov 19, 2009 at 10:32 PM,  <lilinah at earthlink.net> wrote:
> Christianna
>>  Like wise with those decadent chocolate cakes that are gluten-free, and I
>>  know there must be a real name for these other than gluten-free, they are
>>  made with melted dark chocolate and egg yolks and cream - anyone? anyone?
>>  Beuller? They are fudgy and rich and a 6 inch round cake feeds 6-8.
> Well, sometimes i see them as flourless chocolate cakes. My mother made one
> in a jelly roll pan, dusted it with powdered sugar, then spread homemade
> whipped cream on it and rolled it up, then covered the outside with a
> wonderful homemade dark fudgey chocolate icing. This was only for holidays -
> Thanksgiving and Christmas... I've found recipes just like it on Jewish
> cooking websites.

Weird - I'm used to seeing them un-iced, sometimes dusted with powdered sugar.

- Jaume
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