About Emily Luchetti

Emily Luchetti is the executive pastry chef at Farallon and Waterbar in San Francisco and the author of five cookbooks, including her most recent title, The Fearless Baker. She won the James Beard Award for Outstanding Pastry Chef in 2004.

Basic Chocolate Cake Recipe

Basic Chocolate Cake

One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)

  • Quick Glance
  • 20 M
  • 50 M
  • 6
Basic White Cake

Basic White Cake Recipe

We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”

  • Quick Glance
  • 25 M
  • 45 M
  • 65
Chocolate-Filled Phyllo Triangles Recipe

Chocolate-Filled Phyllo Triangles

These triangles are like a crunchy pain au chocolat, with phyllo replacing the yeasted dough. Dab a little raspberry jam on top of the chocolate before folding.

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  • 30 M
  • 45 M
  • 1
Chocolate French Silk Cake Recipe

Chocolate French Mousse Cake

This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.

  • Quick Glance
  • 30 M
  • 4 H
  • 2
Raspberry-Honey Cream Tartlets Recipe

Raspberry-Honey Cream Tartlets

Ruby red raspberries perch atop a mascarpone whipped cream filling, which is nestled in crumbly, buttery tart shells.

  • Quick Glance
  • 45 M
  • 2 H, 15 M
  • 0