I really shouldn’t be talking about snow. It’s November 2. But here I am. Talking about the snow/sleet I walked through in Boston last weekend.
Why didn’t I just stay inside? Well, because a fellow MIT swimming alum had an outstanding personal connection with Brian Poe, the chef at Poe’s Kitchen at the Rattlesnake Bar. Brian prepared some specialized appetizers just for us, and guided us through his delicious southwestern-inspired menu.
And then dessert arrived in the form of flourless chocolate cake.
Now, that raspberry sauce may have added some fruity flavor to the dish, but it also brought out the inherent fruity flavor in the chocolate as well. The cake was simply done, with a soft and dense texture, to allow the specific complex chocolate flavors to emerge.
And then at the end, there was a subtle kick of chili.
To warm us up before we ran back into the sleet.
It was worth the trip out in the sleet. I’d do it again. And you should, too, if given the chance.
What’s the best flourless chocolate cake you’ve ever had?