CHOCOLATE MOUSSE CAKE 

 Flourless-Sugarless

CRUST:

5 Cups Chopped Walnuts (Crushed Finely in Food Processor)

2 sticks of sweet butter (make sure not salted)

6T Powdered unsweetened cocoa

2 Tbs agave syrup

Melt butter, combine with the chocolate, agave syrup and crushed walnuts and put in spring form pan (9-10”) pat it down, so it comes up about 1” flat

Put in refrigerator to set.

Melt  12 oz package of 90 percent bitter chocolate with ½ cup agave syrup, on top of double boiler, get out all the lumps, let cool.

Take 1 pint heavy cream with 6 T truvia and whip with an electric hand mixer until stiff. Set aside.

Take 6 eggs:

Wisk 2 whole eggs, put into choc. mixture and then wisk

Take 4 egg yolks, beat by hand, wisk into choc.

Take 4 egg whites, whip with electric hand mixer until stiff

Take a little of your heavy whipping cream,with spatula, with a little whipped egg white and fold into choc. bowl. Then combine all the rest of the egg whites with whipped cream into choc. Fold in slowly, pour into crust and refrigerate.

On the side: Whip cream with electric mixer, 1 pint heavy cream with 3 T truvia and 1/2 tsp vanilla until stiff.

I reserve some of the bottom crumbs to sprinkle on top

Decorate the top with rasberries or strawberries

Babbos Best Potato Latkes

INGREDIENTS:

2 cups peeled and shredded

potatoes

1 tablespoon grated onion

3 eggs, beaten

2 tablespoons gluten free flour

1 1/2 teaspoons salt

1/2 cup peanut oil

DIRECTIONS:

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.

2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.

3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!