That's a great idea to freeze it, I think I'll make a practice cake first to freeze. Of course I am open to any suggestions as to" what to bake". Thank you!

If your cake had flour in it, would you consider it unsafe outside for 4 hours? I wouldn't....and would not consider this deifferent....but here's something that might be different.

Have not tried these but were sent to me as an alternative less expensive version of those Dutch Letter bars that call for a can of almond paste. they came with good reviews.
Swedish White Almond Bars

4
eggs
2 cups flour
2 cups
sugar
2 1/2 tsp. almond extract
1/4 tsp.
salt 1
package sliced almonds
1 cup melted butter cooled
completely

Beat eggs and sugar. Add rest of ingredients except the almonds.
Pour
into a 9 X 13 inch metal pan. Top with a generous sprinkle of white sugar
and the almonds. Bake at 325 degrees 20 to 30 minutes. Must use
butter and cool the melted butter completely or the recipe will not work.

From the recipe book from "The Tulip Tea Room" in Pella.

A lot of recipes call for chilling the cake, but that's a taste/consistency thing--to be more moose like and velvety--not a food safety thing. Many people don't chill it at all. Most foods can be out for four hours safely. If it's in the sun, it might turn gooshy. If it goes straight from the fridge to someplace warm, it might sweat (actuall, attract condensation). I'd just skip chilling it in the first place.

lindac thank you for a new recipe!! I love almond, I will try that in advance too.

Let me know what you think...I've not tried it.

And Pillog I also love chocolate moose, almost as much as much as I like a chocolate rabbit....or a Welsh rabbit.

And Pillog I also love chocolate moose, almost as much as much as I like a chocolate rabbit....or a Welsh rabbit.

LOL, lindac.

Just less than two weeks ago, I made the flourless chocolate cake from kingarthurflour.com. It freezes exceptionally well. It is the recipe many of the reviewers use for Passover and there is no flour for those who are no gluten. It always gets raves and is like a rich brownie. And it's easy to do and easy clean up. It uses no exotic ingredients. IIRC, eggs, butter, chocolate chips, cocoa, sugar and vanilla. The reviewers love it and I think of it as one of my ten favorite recipes. The recipe calls for an 8inch pie pan but I use a 9 inch with no problem. Very forgiving. Enjoy. Yes it is tried and true. Made it several times.

Yes I think it can sit out in 60 degree weather, easily. Probably sits out for a while on many dessert tables. It is a rich dense brownie like thing in a pie plate. And baked.

LOL!! Fun when typos mean something. ;) Mousse. Sorry. Usually when I do that it's some entirely different word, not just a homophone.

I'd like a chocolate moose, there'd be LOTS of chocolate there, far more than a rabbit. (grin)

I also wouldn't hesitate to leave a flourless chocolate cake out for 4 hours in cool 60 something weather. Even my 12 year old granddaughter, The Monkey Princess, has made the flourless chocolate cake, and I also like the one at King Arthur Flour, it was plenty easy for her, and the recipe passed muster here too.

Annie

West, the King Arthur recipe is very similar to mine, but I liked all the tips they gave when reading the recipe. Thank you, I will plan to make it for the sale!!

I also found the KA flourless cake to be terrific.

I made 3 recipes of that kind /arthur flourless chocolate cake for a luncheon Iw as doing. I cut it into squares and left it in the pan cna covered and refrigerated. Then I made the ganache in the recipe and drizzled the ganache overf the cold cake, which sort of "held" it so it didn't all run off...
OH! MY! Goooood! But for the fact that I wanted it to hold the warm glaze I wouldn't have bothered to refrigerate it.

LindaC, I agree, it's wonderful warm. Also wonderful cold. I defeated the warm ganache problem by topping the warm cake with a scoop of ice cream and drizzling the ganache over that. Yeah......it's kind of like those old fashioned "hot fudge brownie sundae" things.

Annie