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–or rather, 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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