One of the bad things about making a recipe from a cookbook that does not have a picture to accompany said recipe is you are not sure what the finished product is supposed to look like. That can also be a good thing. Since today’s recipe is coming from one of my very favorite pastry chefs David Lebovitz and his book Ready For Dessert I know I am in good hands…picture or no picture.
This is a flourless chocolate cake with a little hint of rum. The recipe calls for dark rum, Cognac or port.
It is pretty easy to make and is delicious. My friend Michael said, “Holy (expletive). This cake is amazing! If you are not baking at Wynn, Bellagio or The Wicked Spoon within the next six months I am gonna punch you in the crotch.”
I agree …except for the punching part.
The cake is so incredibly moist I recommend cutting with dental floss, a little trick I learned in pastry school.
PS- The Wicked Spoon is one of my very favorite places to eat in Las Vegas. If you are in Las Vegas and looking for a great meal be sure to check them out!