<<Disclaimer: Verify this information before applying it to your situation.>>

Hi all. I promised, even tho we are half way through the holiday. I
have been really busy with kids home and up till really late. Sorry for
the delay.
Hope you enjoy these.
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ALMOND CAKE

8 eggs
1 c. marg
1 1/4 c sugar
200 gr (about 1/2 lb or 1 c) chopped, blanched almonds
3/4 c (6 oz)grated bitter-sweet chocolate
2 Tbsp cornflour

Mix in blender whole eggs, marg and sugar to get a smooth cream. While
blending, add cornflour, choclolate and almonds.
Grease round pan (size 26) and bake at 375.
You can "frost" with 1/2 c powdered sugar mixed with 2 TBSP cognac  and
sprinkle ground nuts on top of finished STILL HOT cake.


NUT CAKE

6 eggs, separated
1 c sugar
1 c. chopped walnuts
powdered sugar
4 oz. grated chocloate
2 TBSP potato starch flour

Separate whites from yolks.  Whip whites, adding a bit of sugar. When
stiff, add the yolks and potato starch flour which has been mixed with
the chocolate and nuts.
Grease a round pan (size 26) and bake at 375 for 40 min. When cake is
cool, sift powdered sugar on top.


INSTANT CHOCOLATE PUDDING CAKE

5 egg whites beaten + 4 TBSP sugar. Add yolks, 1 TBSP oil and instant
GF chocolate pudding powder mix, 1 TBSP cornflour. Bake in rectangular
pan at 375.
Decorate with instant whipped cream and chocolate shavings.


CHOCOLATE "FROSTING"

4 TBSP cocoa powder
4 TBSP sugar
4 TBSP water
1/4 c. marg.
vanilla extract to taste

Cook cocoa with water and sugar, stirring constantly.
Remove from heat and add marg stirring until dissolved.
Add vanilla.
Pour "frosting" on the cake.


CHOCOLATE & NUT COOKIES
(measurements are approximations)

1 1/2-1 3/4 c. chopped walnuts or blanched almonds
1  1/4 c. sugar
3 eggs
4 oz. baker's chocolate, melted over double boiler with a bit or
margarine
Enough of Bette Hagman's GF flour mix (this is OK for celiacs on
Passover, too) with 1/2 tsp. xanthan gum added, to make batter thick,
like a cookie dough.

Make a dough of the ingredients. Chill for at least 1/2 hour, until
stiff. Wet hands and roll into balls. Roll balls in a combination of
powdered sugar and coconut. Put on greased cookie sheet and bake 15
minutes at 375. Cool on plate.