With its dark, dark chocolate and its indulgent amount of espresso, this incredibly moist mocha creation ought to have a minimum age requirement.
Layers of vanilla cake alternate with a coconut filling and the whole thing is slathered with a fluffy white icing. Crowning touch: A coating of coconut on top.
These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
A creamy custard riddled with flakes of sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.
Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–or rather, oozing–with chocolate.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking, the preserved lemon is perhaps the easiest thing to make ever.
This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.
A rich, sweet, Mexican Day of the Dead tradition. (Why yes, some cultures celebrate their dead, rather, their dearly departed with bread.)
For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.
This classic sweet pastry is also know as pate sucree. The addition of egg and sugar makes the pastry richer and sweeter than an ordinary piecrust.
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