I have now tried several different versions of this dessert: Bluestone, Woodberry Kitchen, Roy's (and I believe there are others that I am forgetting at the momen). Each is phenomenally rich, and just what the doctor ordered.
After spending several years ordering the Creme Brulee (which typically is gluten-free -- as long as they don't ruin it by sticking a cookie on top), that I absolutely adore, it is nice to have the option between a light and creamy custard dessert and a rich and dense cake. So, next time you're out: give it a shot...I can assure you that you won't regret it.
And, just for kicks, here's one recipe (out of hundreds) for Flourless Chocolate Cake:
4 oz. bittersweet chocolate
1/2 C. unsalted butter
3/4 C. sugar
3 large eggs
1/2 C. unsweetened cocoa powder
- Preheat oven to 375 degrees F.
- Butter an 8-in. round cake pan. Line the bottom with wax or parchment paper, and butter that as well.
- Chop chocolate into small pieces.
- In a double broiler, melt chocolate pieces with butter, stirring until smooth. Remove top of double broiler and whisk in the sugar. Add eggs and whisk well. Sift 1/2 C. cocoa powder into mixture and whisk until just combined.
- Pour batter into pan, and bake in the middle of the oven for 25 minutes (or until the top has formed a thin crust).
- Cool cake on rack for 5 minutes, and invert onto serving plate.
- Dust cake with additional cocoa powder, if desired.
Recipe courtesy of epicurious.com.