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 person holding a plate with a slice of basic chocolate cake on it.

Basic Chocolate Cake

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

  • (2)
  • 20 M
  • 50 M
  • 12
A wedge of classic white cake and white frosting with a fork cutting in

White Cake

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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.

  • (4)
  • 25 M
  • 45 M
  • 85
Banana Napoleons with Caramel Sauce

Banana Napoleons with Caramel Sauce

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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

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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.

  • (1)
  • 30 M
  • 45 M
  • 3