French Chef Alain Braux, a trained chef de patisserie and Executive Chef at People’s Pharmacy in Austin, Texas allowed us to watch him make his famous (and extremely delicious) Flour-Less Chocolate Cake. All three People’s Pharmacy locations (South Lamar, North Lamar and Westlake) now carry Vital Farms eggs to purchase, (they also bake with the eggs) and make their hearty chicken soups with Vital Farms chicken.
We have known Alain for years, and it was really enjoyable to catch up, talk about food and his new book, which will be a little more opinionated and political than the last two, How to Lower Your Cholesterol with French Gourmet Food and Living Gluten and Dairy-Free with French Gourmet Food. (Both books are available on Amazon, through his website, at Book People and at People’s Pharmacies). Braux plans to donate $2 of every sale of his new book to the Austin Sustainable Food Center.
“I’m telling people they have to fight for their food. It’s not just about saving money at the register, though most people are on a budget now. Basically, all you need to be healthy is to eat fresh food,” Braux said.
We only used 8 ounces of organic Turbinado sugar in our recipe for this cake, which is enough for 6 or 8 servings. On special order it can be made gluten and dairy-free. On a slow day at the Pharmacy, he makes about 2 cakes per day, but can make 4 or 5 on a busy day!
“I don’t want a stigma attached to gluten-free food,” he said. “I don’t want you to know it’s gluten-free unless I tell you.” (The full-recipe is on page 282 of Living Gluten and Dairy-Free).