Most flourless chocolate cake recipes—whether from the New York Times, celebrated pastry chef François Payard, or the Stop & Shop supermarket chain—look surprisingly similar. They are essentially eggs, chocolate, butter or margarine, sugar and cocoa powder. Some call for fancy techniques, but all produce the same thing: a soft slab of deep, dark chocolate that identifies more as a truffle than a cake. So if all of these recipes are kind of the same, why not go for one that’s super-easy and fast? Ours will get you from zero to a chocolate lover’s delight in just 30 minutes. For Passover, if you have a little more time and want a Seder showstopper, try Leah’s Fudgy…
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Bay Area Scientists Develop Breakthrough “Alternative Chocolate Cake”
I’m thrilled and proud to post this news story I found online featuring the research of my favorite PhDs, my daughter and son-in-law. ♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ Bay Area scientists have developed a recipe for an “alternative chocolate cake” free of gluten, fat, sugar, and animal products, fulfilling a dream of those seeking a dessert they can serve to all guests. The breakthrough is reported in the April issue of the journal Nature Gastronomy. Chemists, gastronomists and celebrity chefs alike herald it as the most significant advance in food science since the fat substitute Olestra was approved by the FDA in 1996. Those who have eaten the cake, however, question its palatability. In the paper, co-authors Claire…
