Food and Wine Magazine has listed Pastry Chef Laura Sawicki’sBoca Negra dessert as among one of the best gluten-free desserts in America:
According to the note that accompanies the picture of the dessert in the Food and Wine slideshow, Sawicki uses six varieties of chiles, as well as Valrhona chocolate, to make this flourless chocolate cake. The situation for the gluten-intolerant is definitely improving. The desserts featured in the slideshow sound simply Heavenly. What’s more, they’re full of dairy and fat, as well! Yes, things are certainly looking up for foodies who are forced to eat gluten-free!
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