Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.
If you like biting into a dense, dark, deadly chocolate cake with equally sinful chocolate icing, this is the dessert for you.
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.
Sonhos–Portuguese for “dreams”–is the apt name for Portugal’s dreamy doughnuts that are as easy to make as they are to eat.
This French classic exhibits all the custardy creaminess you’d expect. Typically made with cherries but quite nice with other stone fruits, evidenced here.
For this roly-poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.
With its dark chocolate smack and intense espresso buzz, this mocha creation ought to have a minimum age requirement.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.
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.
For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.
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