Dessertcation and Recipe – Devil’s Thumb Ranch, Denver

I was invited by Devil’s Thumb Ranch in Tabernash, Colorado, for a little R&R (Rest & Refreshment).  Tucked away in what looks like a picturesque Thomas Kincade painting, is an amazing get-a-way (or for my purposes dessert-a-way) that words cannot even begin to describe.  And when I’m talking scenery – yes, the mountains and lakes are gorgeous, but the view of the desserts – that’s where it’s at!

Photo Credit: Jenny's Blackberry

My dessert-cation began with a baking class with Pastry Chef Amanda Tutone.  While baking her famous festive treat Brandied Pumpkin Pie, she taught me how to roast a pumpkin, scoop the goodies out and that I can easily say goodbye to that cute little Doughboy and start creating my own crusts.  The pie?  All I’m saying is – what holiday feast (or Sunday afternoon) wouldn’t be complete without Brandy?

My favorite dessert, at DTR, won by a landslide – at the Ranch House Restaurant the Chocolate “Devil’s Thumb”– two (devil’s) thumbs up for this baby.  A flourless chocolate cake that had me wondering if they were thieves who stole the insides of velvety truffles or loaded my dessert plate full of gratifying ganache.  Either way… SINFULLY rich and fabulous, and now I am  craving more.

Photo Credit: Laurie Smith

Friends, eat your heart out, they shared the recipe with us.

Chocolate Devil’s Thumb (flourless chocolate cake)

8oz semisweet chocolate, chopped
1c sugar
1/2c water
8 oz butter (2 sticks), softened
4 eggs, room temperature

Place chocolate in a bowl of a food processor. Bowl will need to have a 6 or more cup capacity.

Combine sugar and water in a small saucepan and bring to a boil while stirring occasionally.

Crack eggs into a small bowl and place near food processor with the butter.
Once the sugar solution boils, remove from heat and bring over to food processor.

With cover secure, turn on food processor and allow the chocolate to chop for 5 seconds. While still on slowly pour hot sugar into spout. Chocolate will melt and become smooth. Toss in small bits of butter until incorporated and follow up with eggs, one at a time, until combined and smooth.

Baking options:
Small ramekin: grease ramekin with non stick spray fill to 75% full. Place in water bath then bake at 375 for 15 min, turn oven down to 350 for 15 min  Chill overnight. To remove, dip paring knife in hot water and run along edge. shake out to invert

Cake pan:  grease pan with non stick spray and line with a circle of parchment paper.  Place in water bath then bake at 350 for 30-45 m or until appears dry on top but isn’t set all the way through. The cake will puff slightly but fall when cools, Chill overnight.

Pastry Chef Amanda Tutone
Devils Thumb Ranch, 20

A must is to enjoy this cake along with the experience and ambiance of Devil’s Thumb Ranch – go book your visit today!

Like what you see?  Show them some sugar…

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Disclaimer - I was treated by DTR, to an overnight stay, spa visit and food & wine tastings.  All opinions expressed here are my own. And for those of you looking f0r the perfect Colorado mountain experience, I highly recommend it all around.


  • November 29, 2011

    Chris Bird

    I love the way you describe desserts… who needs a picture?

  • […] a saint and didn’t open it until I was able to share it with friends on my Dessert-Cation at Devil’s Thumb Ranch.  I’m serious when I tell you – I saw eyes rolling back into their heads and crazy can […]