Lisa Adapted Gluten free Chocolate Cake, AWESOME! (moist and cakey)
4 eggs separated
1/3-1/2 cup oil
1 cup sugar (including some vanilla sugar, 2-3 packets)
1 cup cocoa
1/4 t. baking soda
1/8 t. salt
1 t. vanilla
1/3 cup seltzer
1/8-1/4 cup buckwheat flour (or any gluten free flour substitute)Beat yolks with 1/2 cup sugar and add oil till light colored and textured.
whip egg whites till stiff not dry.
mix all dry ingredients together with remaining sugar
mix egg yolk mixture, dry mixture together, add seltzer, mix gently then fold in whites.For fun you can add mint extract, rum or almond instead of vanilla.back at 350 for 30 min in one round spring form pan.I glaze it with any white chocolate or chocolate glaze. It is already very rich and moist and can be served with out glaze.


Flourless Tahini and Honey Cookies –SOOO Healthy!
Makes 24 cookies
1 cup of sesame tahini
1/4 cup of clover honey
1 egg
1/2 teaspoon of vanilla extract
1/2 cup of sugar
lots of sesame seeds for rolling
1. Preheat the oven to 350. Line with parchment paper or grease a cookie sheet.
2. Mix sesame tahini, honey, egg. and vanilla extract until smooth. Mix in sugar.
3. Roll 1 Tablespoon of dough into balls and Roll them in sesame seeds. Its a delicate dough so you can put a tablespoon of dough on cookie sheet, put a teaspoon of sesame seeds on top
4. Press down each cookie with a fork on the cookie sheet, a little. They spread so not too flat.
5. Cook for 8- 10 minutes. These will be very fragile at first. Let them sit for a few minutes, then cool on a wire rack. They will be chewy and soft, almost melting in your mouth.Add chocolate chips or raisins and cinnamon or coconut to vary the recipe.

Chanale’s Awesome 2 minute Mousse – ok  – not SO healthy :)!
12 oz chocolate broken or chips
4 eggs
1 teaspoon Vanilla
8oz of boiling hot coffee (or water or milk)Put 12 oz of broken chocolate (your favorite kind) or chocolate chips in blender.
Add 4 eggs and 1 teaspoon Vanilla
Put on high for one minute
Slowly add through hole in top of blender 8oz of boiling hot coffee, blend another minute or so.
Pour into individual cups and put in freezer for 20 minutes to set. Then move it to fridge or leave it there until ready to serve (good for weeks in freezer) If frozen, let sit at room temp for 20 minutes before serving.This is very rich! Remember if you use 12 cups everyone is getting a full oz of chocolate! So you don’t want big portions.OKay, now for the adventurous who are willing to spend more than 2 minutes on this. I play with the ingredients, use white chocolate, lemon extract and boiling water for lemon mousse. I add mint flavoring and again only boiling water chocolate mint. The ideas are endless….Its great for simcha servings, because when you pour it out of the blender it is very thin so it goes into those tiny cups people put out at simchas really easily. And then it sets light and fluffy and firm!Worried about raw eggs? The hot coffee cooks them!