When it comes to dessert, I say go big or go home. Don’t bother with Stevia or sugar substitutes, using gluten-free anything, low-fat whatever or anything with the word “skim” on it. Bring on the full-fat, full-sugar madness and don’t leave anything out.
But at a New Year’s Eve dinner at Pachamama’s, I had a flourless chocolate cake. As a novice baker, I thought, ‘How could this be?’ Turns out, it doesn’t matter: This cake was the cake of all cakes in all its cakey, cool, almost fudge-like texture and I don’t care why or how this decision was made (though not to mislead, leaving out flour isn’t always for health reasons). I can’t think of a better way to end 2013 than with the best chocolate cake.