Tag Archives: Flourless

Updated GF Ultimate Chocolate Fudge Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Ultimate Chocolate Fudge Cake for Easy to Make Very Special Mother's Day CakesIt’s time to revisit this Ultimate Chocolate Fudge Cake to make this dessert easier and more foolproof.   is not only gluten-free but perfect for Passover.  I can’t even begin to guess how many of these Ultimate Chocolate Fudge Cakes we made at the bakery but I do remember having to glaze and cut 69 at one point for a banquet – 1104 pieces.  It seemed like they would never end.  For a brief moment, I almost gave up on chocolate.

Remember when the flourless chocolate cakes took everyone by storm?  They were everywhere.  The problem was most of them were dry, dry, dry and not worth the trouble.  Just because something is flourless doesn’t make it good!  However, this Ultimate Chocolate Fudge Cake is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming. Continue reading

Flourless Chocolate Raspberry Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoThe original recipe for these really chewy, rich flourless chocolate cookies comes from King Arthur Flour but of course I had to put in my 2 cents worth. This gluten free, almost fat free cookie goes together quickly with a whisk and a bowl or a hand mixer and bakes up in minutes. While it is good by itself, it is better if you sandwich them together with raspberry jam and sprinkle them with powdered sugar. These Flourless Chocolate Raspberry Cookies are amazingly fudgy and moist and have quickly become a favorite. Continue reading

Marjolaine – A Classic Flourless Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Photo (1 of 1)Ahhh, Marjolaine (pronounced  mar zjoh lenn).  Fernand Point, was a French restaurateur and is considered to be the father of modern French cuisine according to Wikipedia and other sources.  At his three Michelin star restaurant, La Pyramide, he trained many of Frances most influential chefs including Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros.

One of his signature dishes was the Marjolaine and it seems it took him years to perfect.  A combination of nutted meringues, pastry cream, and a hint of chocolate.  As with any classic, there are a number of variations some of which include cake layers and German Buttercream.  I used a lightened version of pastry cream and a sour cream ganache instead of making creme fraiche.  While the original recipe added the almond praline to one of the pastry creams, I used it to finish off the top where it adds a pleasant crunch and doesn’t get lost. Continue reading