Given that the focus of this book is meat and I never want to distract from that, I’m not going to delve deeply into dessert. But at the end of every nice meal, especially one at a steakhouse, it’s nice to finish with a taste of sweet.
When it comes to a steak dinner or some other meat fest, my philosophy can be summed up like this: “You might as well have the chocolate!” After all, why hedge with a bowl of strawberries or a scoop of melon sorbet when, if you’ve made dinner from this book, you might have already been through bacon-crusted bone marrow, Caesar salad, a rib eye steak cooked Back to the Pan, and a side of mac and cheese? No, go for the chocolate. Indulge and enjoy in something decadent, refined, and pithy—a perfect close to a great meal. The recipe I present here is one of my favorites, the only chocolate dessert you’ll need.