Comments on: Flourless Chocolate & Walnut Cake

By: Shalimar

Shalimar — Sat, 13 Apr 2013 18:57:40 +0000

baked one few weeks back, disappeared fast . I used almonds!

By: Monique

Monique — Thu, 04 Apr 2013 13:36:54 +0000

Would there be less calories in a flourless cake? Just wondering…

By: Natie

Natie — Thu, 04 Apr 2013 12:49:44 +0000

my pleasure, SlightlyE..I refer to this blog A LOT for many recipes and ideas…hehehe……

By: Slightly Epicurean

Slightly Epicurean — Thu, 04 Apr 2013 03:41:38 +0000

Thanks Natie!

By: Getter Dragon 1

Getter Dragon 1 — Wed, 03 Apr 2013 21:39:13 +0000

The cracks are ok…they’re a sign of sincerity!

By: natie

natie — Wed, 03 Apr 2013 13:43:30 +0000

Slightly E: October 25, 2005, Chocolate Tart post..link above…

By: Slightly Epicurean

Slightly Epicurean — Wed, 03 Apr 2013 07:50:02 +0000

Yum! MM, where can I purchase Valrhona Chocolates for baking? Thanks!

By: Dave B.

Dave B. — Wed, 03 Apr 2013 02:16:39 +0000

Such lovely berries! And I love your photo composition skills

By: Gej

Gej — Wed, 03 Apr 2013 00:48:09 +0000

Really great strawberries! Where were you able to get them?

By: Marketman

Marketman — Tue, 02 Apr 2013 23:08:41 +0000

Gigi, S&R usually carries an australian brand of “pure cream” as well as a “thickened cream” and they have very high fat content. If it’s too high, dilute with a bit of milk to the desired consistency. The richer the cream, the tastier the dessert… :)