There is something off in the first Crumbl dessert (and it's not the taste)

Crumbl Cookies changes its sweet offers every week. From today, he directs what he calls “Kardashian Jenner Week”, featuring desserts inspired by none other than the Kardashian and Jenner family, extending from the Matriarche Kris Jenner through her younger brother Kardashian, Kylie (I didn't know that we were still doing that, but okay!). Most of what is presented is Crumbl's flagship product, cookies, but there is a notable star – Crumbl has published what he calls his first dessert “adapted to gluten” in the form of a flour -free chocolate cake.

The recipes for flour -free chocolate cakes are mainly made with chocolate, sugar, eggs and butter, which makes them extraordinarily rich and gluten -free by default. Certain recipes, such as Torta Caprese, can also use alternative flour like almond as binders. This cake, inspired by Kourtney Kardashian, is labeled adapted to gluten because it is made without ingredients containing gluten, and it does not have refined sugar either. But you cannot escape the fact that it is prepared in the kitchens where flour is always present, so Crumbl cannot guarantee that there will be no cross contact. This means that the cake is not necessarily a celiac product suitable for diseases.

The flour -free chocolate cake is covered with chocolate frosting and receives some fresh raspberries and costs $ 6.98 individually before tax at my nearest location, although the complete disclosure, Crumbl sent me a good to try it today (Crumbl charges more for desserts than normal cookies). Is it good? Well, it is not bad, but beyond the fact that it is not gluten-free gluten-free, it also has texture problems that prevent me from fully approving it.

Crumbl's flashless chocolate cake is humid and scoopable, a bit like a cross between a brownie and chocolate pudding. I myself made a few flour chocolate cakes, and none had such a soft texture. It has a very damp sensation in the mouth rather than the densest and dry that is typical of unusual chocolate cakes. The cake itself has a decent but not too complex chocolate flavor, but it does not found completely when you eat it – it breaks and leaves tiny pieces behind, almost like a tiny curd. Again, it is not entirely typical of most of the flashless chocolate cakes that I made at home or in a weakly lit restaurant. The gentle and slightly large texture could be the result of the apple compote used in the recipe, which is a rare addition to the flashless chocolate cake.

Do not confuse for me saying it's bad. This is not the case. In fact, the cake is good. It's really good for gluten -free dessert, so there is at least, but there is something about its wet and slightly grainy texture makes it less luxurious than it should. At $ 7, I would say that it is not worth a purchase of curiosity; Cookies are a little more indulgent taste, if you are able to enjoy gluten. And unfortunately, people with celiac disease, the central public of gluten -free desserts may not be able to eat this new product. But if you are a gluten -free eater for other reasons, I am sure you will take advantage of it at least as your first foray into Crumbl. Just think of a cross between a pudding, a brownie and a cake, and do not expect a classic chocolate cake, because the interpretation of Crumbl is slightly off the beaten track.