Comments on: No flour, no leavening… no baking? No way! Chocolate Nut Cake is perfect for Passover.

By: Lydia Dignard

Lydia Dignard — Fri, 27 Jan 2012 00:50:49 +0000

Can you please tell me how many carbs, protein, fibre and calories are in this recipe

Sorry, we don’t have that information. We’re working on providing nutritional breakdowns for our new recipes going forward, but don’t yet have the software… PJH

By: tapper

tapper — Fri, 13 Jan 2012 17:13:05 +0000

I haven’t tried this recipe yet but I noticed that on the volume recipe is it 2 cups finely ground pecans or 2 cups pecan meal but on the ounces recipe is is 8 oz finely ground pecans or 5 oz pecan meal. Is it really a different weight for the pecan meal or should it be 8 oz for either?
Sorry for the confusion, yes this is correct as written, there is a different weight measurement for these two items. ~Amy

By: Sylvia

Sylvia — Sun, 04 Apr 2010 05:02:16 +0000

I want to try this cake!!! I try to be away from flour as much as I can, and this cake sound delicious!!!

I have a question. Can I use splenda instead of the sugar?

Thanks for sharing…

Sylvia, I wouldn’t substitute Splenda and expect the same result. It may work; it may not. I know it wouldn’t work with a regular flour cake, but maybe with the nuts… just not sure. If you try it, let us know how it goes, OK? Good luck – PJH

By: Heather

Heather — Sat, 03 Apr 2010 02:04:00 +0000

Would almond milk (my new favorite thing) work in the glaze? I haven’t ever tried to cook or bake with it, but it’s parve and would fit with the nut theme.
Give the almond milk a try Heather, it should be fine. Ganache (that’s the glaze) can even be made with water, but keep an eye on the texture and adjust as needed. ~ MaryJane

By: Sandy Bryan

Sandy Bryan — Fri, 02 Apr 2010 19:02:56 +0000

You would do much better, when separating eggs, to separate them while cold and then let them come to room temperature. When you separate a room temperature egg, the yolk is much more likely to break. Try it both ways and see the difference.

By: Robin

Robin — Tue, 30 Mar 2010 19:35:22 +0000

You can get kosher for Passover vanilla extract and confectioners sugar but you have to look really hard. Most grocery stores won’t carry it; you have to go to someplace which has a very large kosher selection. If you live in the Philadelphia area, two of the area Shoprites (Cherry Hill and NE Philadelphia) have what they call the Kosher Connection — everything you could possibly want and more for Passover (and for the rest of the year as well). You can also buy pareve (non-dairy) margarines and coffee creamers which may be the solution for those who keep kosher and are serving meat for the main meal.

By: Jenoir

Jenoir — Tue, 30 Mar 2010 16:49:03 +0000

How is it that ou advertise this cake as needing no baking, when the instructions say to bake for 35 to 40 mins.?

Sorry, a misinterpretation. I meant, if you can’t use flour or leavening, does that mean you can’t bake? Not at all – here’s a cake that needs no flour or leavening. Sorry for the confusion! PJH

By: Debra

Debra — Tue, 30 Mar 2010 16:45:53 +0000

I made the cake last night using my 9in square cake pan. Since I wasn’t sure how much it would rise, I left some room in the pan and cooked the extra batter in little 3.5oz ceramic ramekins. Happy to report the cake baked up fine in both – in fact it was great because as the cake cooled, it separated away from the sides – that plus the parchment on the bottom made for ridiculously easy pan/ramekin removal!! I just cut it into squares and brought it to work and it was very well-received, even by a few Jews who were very wary of trying a kosher for passover baked good because we have all had bad experiences with those

thanks for another awesome recipe!

Sounds like your colleagues had a nice treat today, Debra – thanks for letting us know how the different pan size worked. PJH

By: Great-grandma B.

Great-grandma B. — Sat, 27 Mar 2010 05:35:55 +0000

Living alone and trying to diet, I do my “baking” vicariously through the KA blogs. There are always chuckles and often good, hearty guffaws. My knowledge of Jewish dietary laws was rather cursory but reading the requirements plus the nuances mentioned here and in other KA blogs, it’s “Hats off!” to all the Jewish cooks and bakers. How you keep it all “legal” is beyond me. Wonder how long it will take my grand-daughter to learn it all? And I have a lot to learn too. Not the cooking part, but the Jewish traditions and holidays. I was clueless untill they started talking about the logistics of the priest and rabbi for the ceremony. All’s well, that ends well.
Love to all, and Happy Holiday. (Generic, so as to not offend anyone.)

Happy Easter! Good Pesach! Does that cover the late March/early April bases here? Nice to hear from you as always, GGB PJH

By: Bill McGonigle

Bill McGonigle — Fri, 26 Mar 2010 20:17:30 +0000

Watch out on the soy milk – I offered to do AB’s chocolate tofu desert for passover for a friend after learning the flour rule and was told beans are right out. What do I know, I tried to give up church for lent as a kid.

Ah, if only we could continue to see the world with our child eyes instead of our adult eyes! Happy Spring Holidays! Irene @ KAF