flourless chocolate cake
Happy Passover! For a new issue of Sundays are for baking, I made flourless chocolate cake, using a recipe by King Arthur Baking Co.! Check it out, and PLEASE subscribe in Substack for new issues!
I love the Hudson Valley, NY. Always have, always will. It is where I come from, and I am deeply connected to it.
The Hudson Valley, like the rest the country and the world, is already experiencing the effects of climate change. Read about the experiences of Hudson Valley farmers in The River.
For more on the Hudson Valley, listen to our conversation on end talk with fellow Hudson Valley native and writer Rob Rubsam, covering the region’s connection to NYC, the role of gentrification here especially during COVID, and more.
This recipe is adapted from The Back in the Day Bakery Cookbook. They are called biscones (bis-cones) because they are part biscuit, part scone! Perfect combination. Perfect amount of sweetness – sweeter than a regular biscuit, but not overly sweet (still biscuit-y). I made this recipe more than once recently, and what follows includes the improvements I made on my technique for my final batch. And, I used DIY methods to substitute buttermilk and cake flour, so you can probably make this with what you have at home. (Recipe uses dairy butter and milk.)
Perhaps The Twilight Zone epitomizes a (potential) world where—things are not what they seem; there isn’t an intrinsic morality in the universe that protects the weak and rewards the good—sometimes both are the subjects of tragedy; there isn’t a measured, linear nature to time and space, which we can quantify and control. Perhaps the series suggests, above all, that there are things—out there, here—that we cannot explain, but are nevertheless real….
Read this essay in full in the most recent issue of end talk and subscribe (it’s free)!
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