About Emily Luchetti

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. @emilyluchetti

A wedge of classic white cake and white frosting with a fork cutting in

White Cake

This white cake has an understated elegance thanks to its tender crumb and lovely nuanced taste that everyone is calling unforgettable in the best possible way. Proof that basic doesn’t mean boring.

  • 25 M
  • 45 M
  • 81
Basic Chocolate Cake

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
Banana Napoleons with Caramel Sauce

Banana Napoleons with Caramel Sauce

Squares of homemade puff pastry (or store-bought if you want to save time), sandwich sliced bananas and a rich walnut caramel sauce. Whip creams sits on top.

  • Quick Glance
  • 1 H
  • 4 H, 45 M
  • 0
Crispy chocolate-filled pastry triangles and two glasses of dessert wine on a silver tray

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 Mousse Cake

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.

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  • 30 M
  • 4 H
  • 2
Raspberry-Honey Cream Tartlets

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