America's Best Gluten-Free Desserts
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Pastry chef Elwyn Bowles set out to reinterpret Black Forest cake as a sophisticated gluten-free dessert. He uses his boss’s Cup4Cup flour, dark Valrhona chocolate and cherries. It’s served with a light, minty Chantilly cream and wafers of aerated chocolate—a tribute to the European chocolate bar Aero, which Bowles loved as a child in Wales.