parev Passover

I adapted this recipe from one that appeared in Bon Appetite magazine many years ago.  I took out the Chametz and made it pareve, so I could use it on Passover. This four layer cake with a dark chocolate, extra shiny, glaze, makes a spectacular presentation and slices into about sixteen servings.  It is dense, chocolaty and has a filling of strawberry butter cream [click to continue…]

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