Flourless Chocolate Cake: the ultimate restaurant dessert that just might be gluten-free...

It just so happens that as the number of restaurants that accommodate gluten-free diets increases, so does my opportunity to try various versions of the gluten-free classic restaurant dessert:  The Flourless Chocolate Cake.  My question always is: Is this actually gluten-free? because, let's face it: it may not be...and that would be a problem.  Luckily, the flourless chocolate cakes usually are gluten-free, and how could I possibly pass up the opportunity to eat cake at a restaurant?

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.