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Bittersweet Cocoa Soufflés with Orange Blossom Cream

Bittersweet Cocoa Soufflés with Orange Blossom Cream

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  • 1/2 cup plus 3 tablespoons sugar
  • 2 tablespoons all purpose flour
  • 2/3 cup plus 2 tablespoons whole milk
  • 1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 3 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped

Recipe Preparation

  • Butter eight 2/3- to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon (scant) salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium-low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms.

  • Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1/4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.

  • Divide batter among prepared ramekins; place on rimmed baking sheet. DO AHEAD Can be made 1 day ahead. Cover; chill.

  • Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés). Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Blossom Cream into indentations. Serve immediately.

,Photos by Christopher Griffith

Nutritional Content

One serving contains (Analysis includes Orange Blossom Cream): Calories (kcal) 289.3 %Calories from Fat 57.0 Fat (g) 18.3 Saturated Fat (g) 10.5 Cholesterol (mg) 96.0 Carbohydrates (g) 31.9 Dietary Fiber (g) 2.6 Total Sugars (g) 25.0 Net Carbs (g) 29.3 Protein (g) 5.9 Sodium (mg) 81.7Reviews Section


  • 100g of dark chocolate
  • 60mls of double cream
  • Zest of half an orange, finely grated
  • 2 teaspoons of Cointreau
  • 2 egg yolks
  • ½ teaspoon of butter for greasing ramekins
  • 3 egg whites
  • Pinch of cream of tartar
  • 2 tablespoons sugar
  • ½ teaspoon of powdered sugar ( for dusting)
  1. Melt the chocolate along with the cream in a bowl, over a saucepan of boiling water, over a low heat on the stove.
  2. Once the chocolate has melted, add the orange zest and Cointreau.
  3. Take the sauce off the heat, and allow to cool slightly.
  4. As soon as the chocolate is tepid, add the egg yolks and stir until smooth.
  5. Preheat the oven to 190°C/375°F.
  6. Butter 4 ramekins with a little butter.
  7. Beat the egg whites in a medium bowl until soft peaks form.
  8. Add the cream of tartar and the sugar, and beat until you have firm peaks.
  9. Fold about a quarter of the whipped egg whites into the chocolate.
  10. Then, gently fold in the remaining whites.
  11. Spoon the mixture into the buttered ramekins.
  12. Bake for about 12-15 minutes. The soufflés should be well risen, but with a bit of a wobble in the center.
  13. Dust the soufflés with powdered sugar.
  14. Serve immediately, with some whipped cream or vanilla ice-cream.

Honey balsamic sauce

From Sinfully Easy Delicious Desserts: Quicker Smarter Recipes Sinfully Easy Delicious Desserts by Alice Medrich

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Quick / easy Sauces for desserts
  • Ingredients: balsamic vinegar clover honey
  • Accompaniments:Sour cream soufflés A quicker berry tart

The Best Desserts in the World

We dream about Sfogliatelle when we&rsquore not in Naples. It&rsquos one of our favorite desserts in the world.

More than just cake, the world of desserts includes cookies, ice cream, pastries, pies and puddings. We decided to create a short desserts list with our favorites after eating thousands of sweets from South Africa to Northern Thailand.

Somehow, our succinct dessert list morphed to 101 delicious desserts. Instead of getting stressed by the project, we focused on the fact that &lsquodesserts&rdquo is literally &lsquostressed&rsquo spelled backward. That&rsquos when we started having fun as exploring any and all types of desserts to narrow down the best from the rest.

Read on to discover our picks for the best desserts in the world:

1. Cupcakes (USA)

You&rsquore never too old to enjoy cupcakes. We enjoyed this colorful bounty at Muddy&rsquos Bake Shop in Memphis.

Our love for desserts started when we were kids. Back then, little cakes topped with icing were a special treat that we enjoyed at birthday parties and other special occasions. Now we pair them with flat whites.

Amelia Simmons gets credit for publishing the first cupcake recipe at the end of the 18th century. She literally baked her cakes in mugs or cups. Today, most people use special cupcake or muffin pan instead.

&rarr Click here to order a cupcake tin from Amazon if you don&rsquot have one at home.

2. Macarons (France)

We photographed these macarons at Pierre Hermé in Paris before we ate them.

Macarons are no flash in the pan. The French have were eating these sophisticated sandwich cookies for centuries before the modern version grew into a worldwide sensation.

Top macaron bakers Ladurée and Pierre Hermé have locations all over Paris and beyond. We&rsquove enjoyed their fruity flavors in diverse cities including Dublin, London and Tokyo.

&rarr Discover 39 more amazing French pastries.

3. Pastel de Nata (Portugal)

We rarely tire of eating Pastéis de Nata in Lisbon. We at this one at the Time Out Market in Lisbon.

The legendary Pastel de Nata origin story involves crafty Portuguese monks who made egg custard tarts with leftover egg yolks and a whole lot of sugar. (Nuns used the whites to starch habits back in the 18th century.) While bakers at Pastéis de Belém still use the monks&rsquo original recipe, these petite pastries taste great at bakeries all over the Iberian coastal nation.

We fell in love with Pastéis de Nata during our honeymoon and now we eat the famous desserts all the time. We&rsquore not saying that they&rsquore the reason that we moved to Lisbon but we&rsquore also not saying otherwise.

&rarr Discover the best Pastéis de Nata in Lisbon.

4. Fiocco di Neve (Italy)

After eating this Fiocco di Neve at Pasticceria Poppella in Naples, we returned two day in a row to eat more.

Naples is world-famous for its pizza and other savory foods, but it&rsquos a little known fact among food travelers that Neapolitan desserts are equally auspicious. While Sfogliatellas (see below) and Ministerials are classic favorites, the Fiocco di Neve may be our very favorite Neapolitan pastry.

Filled with cream and dusted with powdered sugar, Pasticceria Popella&rsquos Fiocco di Neve is a little snowflake of yumminess. We&rsquore not being cute when we call it a snowflake. Fiocco di Neve literally translates to snowflake.

&rarr Discover 26 more great things to eat in Naples.

5. Gelato (Italy)

We&rsquove eaten gelato all over Italy. We ate this cone at Come il Latte in Rome.

Gelato is proof that desserts don&rsquot need flour or eggs to taste divine. Italy&rsquos version of ice cream accomplishes this feat with milk, cream, sugar and a range of fresh fruits and nuts.

After eating gelato cones all over Italy in cities like Bologna, Florence, Naples, Rome, Venice and Verona, we&rsquove yet to eat a cone we haven&rsquot liked. In fact, we&rsquore craving a cone right now.

&rarr Click here to buy a The Ciao Bella Book of Gelato and Sorbetto from Amazon if you want to learn how to make Gelato at home.

6. Donuts (USA)

Eating these donuts at Love Peace and Little Donuts in Pittsburgh made feel loved and peaceful. Alas, they didn&rsquot make us feel little.

Americans weren&rsquot the first to fry dough into little sweet balls. The French, Greeks and Italians beat them to the punch with Beignets, Bomboloni and Loukoumoades. And then there are Berliners in Germany. (See all four below).

While we love all of these fried orbs, there&rsquos something special about donuts and we&rsquore not just saying this because we&rsquore American. The variety of donuts runs the gamut from small and simple to big, beautiful and topped with bacon. Plus, they&rsquore available all over the USA in big cities like Portland (home of Voodoo Doughnut) as well as in small towns in the midwest.

&rarr Discover the best donuts in America plus a few international surprises.

7. Cronut (USA)

Daryl had to queue at Dominique Ansel in New York City to score this cronut. It was worth it.

Cronuts became an instant sensation when Dominque Ansel debuted the donut-croissant hybrid at his self-named Dominque Ansel Bakery in 2013. The French-trained chef hit a nerve with dessert fans who continue to queue for this inspired pastry every day of the week.

We&rsquove eaten copycat versions in cities like Barcelona, Cape Town and Nashville. However, none was quite the same as the one that Daryl queued for at Ansel&rsquos lower Manhattan cafe.

&rarr Discover nine more New York food favorites.

8. Paris Brest (France)

We ironically ate this Paris Brest in Los Angeles at Le Petit Trois. The two cities are more than 5,000 miles apart.

With a history that traces to a 1910 bike race between the French cities of Paris and Brest, the Paris Brest has passed the race of time. This ring-shaped choux pastry is a marvel with nutty praline cream in the center and powdered sugar dusting on top.

Since these round beauties aren&rsquot as prevalent around the world as Macarons (see above) and Eclairs (see below), we typically eat a Paris Brest whenever we see one. That usually happens in Paris but sometimes life offers sweet surprises.

&rarr Discover 12 more Paris food favorites.

9. Millefeuille (France)

Jacques Genin is a pastry legend. Once we ate his Millefeuille in Paris, we understood why.

Don&rsquot be disappointed when you eat a Millefeuille. Despite a name that literally translates to thousand sheets, this French pastry typically has three pastry layers plus two more with cream. Despite the false advertising, a proper Millefeuille is both a gem and a treat.

While modern Millefeuille pastries often have a glazed black and white icing topper, the most traditional pastries have a sprinkling of powdered sugar instead. We liken the ones with icing to pastries sold as Napoleons at American diners.

&rarr Click here to order a 6-pack of Millefeuilles pastries from Amazon.

10. Souffle (France)

Soufflés come in many sizes and flavors. We ate this Grand Marnier Soufflé at Bistrot Paul Bert in Paris.

Be careful! One wrong move could transform a beautiful Soufflé into a beautiful mess. This culinary challenge just makes the French dessert a sweeter treat for those willing to take the chance. But what is it?

Dating back to the 18th century, the Soufflé got its name from the verb souffler which aptly means to inflate or to fluff. Meringue made with stiffly beaten eggs provides this dessert&rsquos famous lift. While some Soufflé recipes feature savory ingredients, dessert Soufflés often have sauces made with chocolate, vanilla and even Grand Marnier liqueur.

&rarr Discover the best restaurants in Paris including Bistrot Paul Bert.

11. Chocolate Chip Cookie (USA)

This Chocolate Chip Cookie provided us with a taste of home in Lisbon.

If you think of a Chocolate Chip Cookie as a childhood treat often made with Nestle&rsquos famous Toll House Chocolate Chip recipe, you are correct. However, if you think of this same cookie as a trendy coffee shop sweet in European cities like Dublin, Lisbon and Paris, you are also correct.

Invented in Massachusetts soon after the Great Depression, the drop style cookie was radical due to the addition of chocolates chips to a dough made with plenty of brown sugar and butter. It&rsquos now a classic cookie enjoyed by kids of all ages.

&rarr Click here to buy Martha Stewart&rsquos Martha Stewart&rsquos Cookie Perfection baking book from Amazon if you want to bake cookies at home.

12. Creme Brulee (France)

We ate this Crema Catalana during a Girona cooking class. It&rsquos a kissing cousin to France&rsquos Crème Brûlée

When we used a small blow torch to burn the sugary tops of Crème Brûlées in our Philadelphia home, little did we know that we&rsquod eventually eat Crème Brûlée in Lyon. We also didn&rsquot know that we&rsquod eventually savor Crema Catalanas in Girona and Leite Cremes in Lisbon.

While both France and Spain claim credit for inventing the custard dessert, the credit may actually go to the UK. The British have been eating Burnt Cream custards for centuries.

&rarr Click here to buy a miniature blow torch from Amazon if you want to make Crème Brûlée at home.

13. Babka (Poland)

Embraced by modern bakeries like Essen Bakery in Philadelphia, Babka is now as hip as it is tasty.

Babka has become a trendy dessert in cities like Paris and Tel Aviv but this sweet braided bread is far from a novelty. Eastern European Jews baked Babka in countries like Poland before baking it for the diaspora.

While our Eastern European ancestors likely ate Babka more than a century ago, eating Babka today makes us smile. Not only does it remind us of one of the funniest Seinfeld episodes, it also tastes good.

&rarr Click here to order a traditional Babka from Amazon if you can&rsquot find one at a local bakery.

14. Churros (Spain)

Churros have gone global. We ate this fantastic version at KL Patisserie in Paris.

Churros are proof that not all fried desserts are round. They&rsquore also one of the best Spanish desserts. Or are they?

While Spain takes credit for inventing Churros hundreds of years ago, some food historians trace the history to Portuguese explorers who may have brought the fried dough concept to Europe from China.

Regardless of who invented Churros, there&rsquos no debate that cylindrical fried choux pastry dipped in sugar and served with chocolate dipping sauce is divine. This is the case whether you eat Churros in Spain, Portugal, Mexico or America.

&rarr Click here to buy a Churro Maker from Amazon if you want to make Churros at home.

15. Chocolate Mousse (France)

A French pastry chef prepared this Chocolate Mousse for us in Porto, Portugal. It was amazing.

Called Mousse au Chocolate in France, Chocolate Mousse validates the concept of less is more when it comes to dessert. The only required ingredients in this French dessert are butter, eggs, salt, sugar and, of course, chocolate.

While the recipe is simple, the resultant foamy dessert is the opposite. Some chefs ramp up their Chocolate Mousse recipes with liqueurs and other ingredients. We&rsquore okay with that.

Fun Fact
Chocolate is a new world product that arrived in Europe during the 17th century.

16. Ice Cream (Everywhere)

We eat ice cream everywhere we go. We ate this cone of Blue Seal ice cream in Naha (Okinawa) Japan.

While nobody knows exactly when and where Ice Cream was invented, we can agree that its history is long and wide. Macedonia&rsquos Alexander the Great and Rome&rsquos Julius Caesar ate versions of Ice Cream as did American founding fathers Thomas Jefferson and George Washington.

Today, it&rsquos difficult, if not impossible, to find a corner of the world where Ice Cream isn&rsquot popular. Ironically, Ice Cream per capita consumption isn&rsquot highest in Italy as you might guess. The top three countries are New Zealand, the US and Australia.

&rarr Click here to buy an ice cream maker from Amazon if you want to make ice cream at home.

17. Berliner (Germany)

Call us crazy but we prefer eating Bolos de Berlim filled with Nutella instead of cream or jelly. We ate this one in Lisbon.

To a casual observer, a Berliner may look like a Donut. After all, both are round mounds of fried dough. A second glance reveals that the Berliner doesn&rsquot have a hole and that it&rsquos likely filled with jelly.

Despite the name, Berliners aren&rsquot just available in Berlin. The sweet treat has a foothold in countries including Finland, Israel and Portugal. While we were initially surprised to find a Bolo de Berlim in Porto, we now see them practically everywhere in Portugal. However, the Portuguese version is usually filled with sweet, eggy cream instead of jelly.

&rarr Discover 12 more Berlin food favorites.

18. Sfogliatella (Italy)

A day without a Sfogliatella in Naples isn&rsquot complete. Once we ate this one at at Caffe Spaccanapoli, our day was complete.

While the Fiocco di Neve is a relatively recent creation in Naples, the city&rsquos Sfogligatella has been a popular dessert since the 17th century. But not just one Sfogliatella, this flaky, cream-filled pastry has a few different varieties.

In Naples, the two most typical Sfogliatelle are riccia (curly) and frolla (smooth). Based on the original recipe, one of our favorites, the Santa Rosa Sfogliatella, combines flaky pastry, sweet cream and amarena cherries.

&rarr Learn about coffee in Naples. It&rsquos the best thing to drink with a Sfogliatella.

19. Rice Pudding (Everywhere)

We ate this Arroz Doce, the Portuguese version of Rice Pudding, at a local Lisbon tasca.

Rice Pudding is one of those common desserts that spans the world, though it has different names in different countries. While we grew up in America just calling it Rice Pudding, we now call it Arroz Doce in Portugal. Other names include Arroz con Leche in Spain, Kheer in India and Rizogalo in Greece.

While the names are different, each of these puddings includes rice as the star ingredient. Other typical ingredients include cinnamon, milk, raisin and vanilla.

Fun Fact
Considering that rice grows on every continent except Antarctica, it&rsquos no wonder that Rice Pudding is popular all over the world.

20. Bread Pudding (UK)

The Bread Pudding at Parkway Tavern in New Orleans is as delectable as any dessert we&rsquove eaten on fancy china.

Originally a dish born out of scarcity, Bread Pudding counts pantry items like stale bread, milk, cream and eggs as its main ingredients. But it doesn&rsquot stop there. Additional ingredients like fruit, nuts, cinnamon and vanilla give the dish a richness that belies it humble roots.

While we&rsquove eaten Bread + Butter Pudding in England as well as Bread Pudding in destinations like Tallinn and Scotland, our favorite version remains the one served in a paper boat and smothered in sweet rum sauce. We eat that version every time we visit New Orleans and it never disappoints.

&rarr Discover the best cheap eats in New Orleans.

21. Pouding Chomeur (Canada)

Pouding Chômeur is our favorite Canadian dessert. We ate this generous serving at at Au Pied de Cochon in Montreal.

While Quebecois bakers don&rsquot add stale bread to Pouding Chômeur, it&rsquos also a dessert born out of scarcity. In this case, the scarcity was during the Great Depression when much of the population was unemployed. Hence, the translation of Pouding Chômeur to Unemployed Man&rsquos Pudding.

The Pouding Chômeur recipe includes pantry ingredients like butter, cream, eggs, flour and sugar. However, since this dessert is from Quebec, maple syrup is most prominent.

&rarr Discover nine more Montreal food favorites.

22. Milkshake (USA)

Milkshakes have come a long way since they were invented more than a century ago. We shared this ginormous milkshake at a popular Lisbon hamburger joint.

A Milkshake is a dessert that&rsquos more than the sum of its parts. When Milkshake makers (not to be confused with soda jerks) blend wholesome ingredients like ice cream, milk, fruit and chocolate, the end result is thick, rich and downright delicious.

Over the years, the mighty Milkshake has appeared in movies like Manhattan and Pulp Fiction and has inspired singers like Kelis. We order Milkshakes whenever we eat at Shake Shack though we typically skip the ridiculously over-adorned Freakshakes (think Black Tap in New York) when we see them on a menu. Milkshakes on steroids scare us.

Pro Tip
Add alcohol to your Milkshake to create an adult beverage at home.

23. Hot Chocolate (Mexico)

The Hot Chocolate may have been invented in Mexico but it&rsquos available all over the world. We drank this satisfying cup at Marou Chocolate in Saigon.

A good cup of Hot Chocolate is as warm and wonderful as liquid gold. We&rsquore not talking about cups made with Swiss Miss packets or Hershey&rsquos syrup. We&rsquore talking about real deal Hot Chocolate that was invented by the Mayans more than two millennia ago.

Europeans didn&rsquot eat or drink chocolate until Spanish explorers discovered chocolate beans in the 16th century. Global popularity took a while due to limited supply and high costs, but chocolate in all forms eventually took off and spread around the world. Today, it&rsquos one of the most popular food items bar none.

&rarr Click here to buy an Automatic Frother and Hot Chocolate Maker if you want to ramp up your Hot Chocolate game at home.

24. Sachertorte (Austria)

We&rsquove eaten Austria&rsquos most famous dessert in many cities. We ate this particular Sachertorte in Trento during a visit to Italy&rsquos Dolomite Alps.

Named after its 16-year old (at the time) chef inventor Franz Sacher, the Sachertorte has proven the test of time since it was invented in 1832. Sacher&rsquos ingenious creation that layers chocolate sponge cake with apricot and chocolate icing is as popular now as it was when Austrian royalty first tasted the chocolate dessert.

While Hotel Sacher in Vienna is the best place to eat authentic Sachertorte, pastry chefs throughout Europe and beyond bake similar versions. Though we&rsquove eaten Sachertortes in cities like Zagreb and Trento, we yearn to return to Vienna and eat one at the source.

Disclosure &ndash Mindi ate a Sachertorte at Sacher Hotel so long ago that her sweet memory is a bit blurry now.

Pro Tip
You can satisfy your Sachertorte craving by ordering an Original Sachertorte online for delivery to your home.

25. Cheesecake (Various)

American style Cheesecake is all the rage in France. We ate this beauty in Lyon.

Cheesecake is a dessert with more than one homeland. While New York&rsquos Cheesecake is the most famous in the world, the Japanese version draws crowds in cities like Osaka and Fukuoka. Then there&rsquos Greece with a documented Cheesecake recipe that dates back to ancient times.

However, we want a big slab of the New York version when we&rsquore afflicted with a Cheesecake craving. Made with ingredients like Philadelphia brand cream cheese, sugar, eggs and sour cream, it&rsquos rich and dense with just the right level of tanginess. Adding a fruit topping only makes it better.

Fun Fact
Despite its name, Philadelphia Brand Cream Cheese was invented in Upstate New York during the 19th century.

26. Pecan Pie (USA)

Eating this slice of Pecan Pie in Memphis made our hearts happy.

Unlike Cheesecake, there&rsquos no debate that Pecan Pie was invented in America. The only debate involves how to pronounce it. Some people say it so that &lsquopecan&rsquo rhymes with &lsquoman&rsquo while others rhyme it with &lsquodon&rsquo. But we digress.

What really matters is that Pecan Pie is a sweet dessert favorite in the American South where bakers from Tennessee to Texas add a healthy amount of Karo syrup to a mixture that includes butter, eggs, sugar and lots of pecans. We always eat a slice when were in southern cities like Memphis.

&rarr Discover more great food in Memphis.

27. Victoria Sponge Cake (UK)

Victoria Sponge Cake is one of the most British of British desserts. We ate this proper slice in Scotland.

Popularized by and named after England&rsquos Queen Victoria, Victoria Sponge Cake has layers of sponge cake, jam and cream. It pairs perfectly with tea and is a great afternoon pick-me-up.

We didn&rsquot fully understand the popularity of Victoria Sponge Cake until we started binge watching The Great British Baking Show. We had previously eaten the iconic British dessert in Fife, Scotland solely because it looked tasty. Lucky us.

&rarr Discover more great food in Fife.

28. Eclair (France)

These aren&rsquot your grandmother&rsquos Èclairs. We didn&rsquot miss our friends chocolate and vanilla when we ate them at L&rsquoÉclair de Genie in Paris.

Paris has a cadre of trendy pastries. The Éclair isn&rsquot one of them. Or is it? While its history dates back to the 19th century, chefs like Christophe Adam have brought new life to the old pastry standard.

The word éclair literally translates to flash of lightning. Ironically, that&rsquos exactly how long it takes us to eat one of the oblong pastries made with pâte à choux (choux pastry), filled with crème patisserie (cream) and topped with glaçage fondant (fondant icing).

Pro Tip
Consider ordering a modern Éclair flavor unless you&rsquore set on a classic Éclair with vanilla cream and chocolate icing.

29. Apfelstrudel (Austria)

We ate this classic Apfelstrudel in Berlin.

Apfelstrudel is an Austrian dessert that feels like it could be a German dessert. We&rsquore apparently not alone with this feeling since Apfelstrudel is popular all over Germany, especially in Bavaria.

But make no mistake &ndash Austria remains the best country to eat strudel layered with sweet apple filling. The iconic dessert was invented in Austria in the late 17th century before conquering Central Europe and the rest of the world.

Pro Tip
Pour vanilla sauce over your Apfelstrudel to make this tasty dessert even tastier.

30. Appeltaart (Netherlands)

Winkel 43 in Amsterdam is famous for its Appeltaarts. We understood why after we ate a slice topped with whipped cream.

Apple Pie is an American dessert classic but it&rsquos not the original pie made with apples. That honor goes Appeltaart, a popular Dutch dessert that dates back to before America became a country.

Don&rsquot be confused by the name. Although the word appeltaart looks like it translates to apple tart, it actually translates to apple pie and that&rsquos exactly what this dessert is. The comforting pie is popular in cities like Amsterdam where it&rsquos made with apple chunks and plenty of cinnamon. A dollop of whipped cream completes the pie/taart experience.

&rarr Discover 13 more Amsterdam food favorites.

31. Brownies (USA)

We couldn&rsquot resist eating one of these award-winning brownies at Camerino Bakery in Dublin.

If you&rsquore wondering if a Brownie is a cake or a cookie, the answer isn&rsquot so easy since a proper Brownie has elements of both in its fudgy, cake-like texture. However, the answer is much easier if you&rsquore wondering if a brownie tastes good. We don&rsquot have to answer this rhetorical question.

The original Brownie was invented in Chicago and served at the Palmer House Hotel with walnuts and an apricot glaze. The date is no mystery since its invention coincided with the 1893 World Fair. Since then, it&rsquos appeared in movies like Knotting Hill and too many lunchboxes to count.

&rarr Discover more great food in Dublin.

32. Beignets (USA)

Covered in powdered sugar, these fresh Beignets at Coffee Call in Baton Rouge were as good as any we&rsquove eaten in New Orleans.

Although the Beignet wasn&rsquot invented in New Orleans, it&rsquos become an integral part of the city&rsquos food culture since the 18th century when Acadian settlers started frying French fritters in Louisiana. It&rsquos even the state&rsquos official donut. So, apologies to France and ancient Rome who can also claim credit for this donut varietal.

Open since 1862, Cafe du Monde is the most famous spot to eat Beignets in New Orleans and therefore the world. However, intrepid food travelers can find equally good versions throughout Louisiana in cities like Baton Rouge.

&rarr Click here to buy Cafe du Monde&rsquos Beignet Mix if you want to make Beignets at home.

33. Lake Bled Cream Cake (Slovenia)

We enjoyed this slice of Lake Bled Cream Cake in the city where it was invented.

Slovenia isn&rsquot the only Central European country with a signature cream cake. Hungary, Bosnia and Poland have their own versions, just to name a few. But Slovenia&rsquos Kremna Rezina stands above the rest for one special reason. It&rsquos a cake that&rsquos served with a spectacular view.

Descriptively called the Lake Bled Cream Cake, the Kremnia Rezina is best eaten at the lakeside Park Hotel where I&scarontvan Lukačević invented the iconic cake in 1953. Deceptively simple with layers of puff pastry, custard and whipped cream, it&rsquos a sweet treat that millions have enjoyed over the decades.

&rarr Discover the best food in nearby Ljubljana.

34. Black Forest Cake (Germany)

We paired this Black Forest muffin with coffee at The Barn in Berlin. It was a good combination.

While some people venture to Germany&rsquos Black Forest to live out a Grimm fairytale fantasy or buy a cuckoo clock, dessert lovers hike into the hills for cake. And not just any cake. This forest inspired the creation of Schwarzwälder Kirschtorte more commonly known as Black Forest Cake.

True Story &ndash We hiked into Black Forest as an excursion during a Rhine River Cruise and ended up eating Black Forest Pudding. At least we tried. The forest was gorgeous so there&rsquos that.

No fairy tale villain, this cake channels good over evil with its intensely chocolate cake, fresh cherries, whipped cream and chocolate shavings. The addition of kirsch (cherry brandy) is the literal cherry on top of this iconic German dessert.

Pro Tip
You can typically find Black Forest Cake in Austria, Northern Italy and Switzerland if you find yourself in one of these countries.

35. Dobos Torte (Hungary)

We enjoyed all 11 layers when we ate this Dobos Torte at Ruszwurm Cukraszda in Budapest.

A dessert born out of ingenuity rather than scarcity, the Dobos Torte was unique at the time of its 1885 Budapest debut. Not only did József C. Dobos design this dessert with a specific construction (six sponge cake layers and five chocolate butter cream layers), but he also added a hard caramel topper to ensure a longer shelf life.

Although refrigeration is no longer an issue in Budapest, the Dobos Torte is still super popular at cafes like Ruszwurm Cukraszda and Café Gerbaud. It&rsquos an ideal treat to eat with hot coffee on a cold day.

&rarr Discover more great food in Budapest.

36. Cinnamon Bun (USA)

We ate this American style Cinnamon Bun at Melaleuca in Florence, Italy. Go figure.

Let&rsquos cut to the chase. Cinnamon Buns weren&rsquot invented in the USA. Scandinavians were adding cinnamon to bread before the Pennsylvania Dutch started baking Cinnamon Buns in Pennsylvania during the 17th century.

Since we&rsquore from Philadelphia, we&rsquore partial to American Cinnamon Buns made with ingredients like brown sugar and raisins in addition to cinnamon. Then there are those monstrous morsels sold at malls across the country&hellip

&rarr Discover more great food in Philadelphia.

37. Kanelbulle (Sweden)

We ate this Kanelbulle during a Fika session at Fabrique in Stockholm.

October 4th is a happy day in Sweden since this is when Swedes celebrates Skanelbullens Dag or Cinnamon Bun Day each year. Then again, every day is happy day in the Scandinavian country that adds cardamom to its Cinnamon Buns and calls them Kanelbullen.

And why not? According to Sweden&rsquos official website, the average Swede eats more than 300 Kaneblbullen each year. Even better, they often eat these buns while they Fika, a traditional Swedish coffee break that&rsquos both a noun and a verb.

&rarr Learn about Fika in Stockholm.

38. Kohrvapuusti (Finland)

We had such fond memories of eating this Korvapuusti at Fleuriste in Helsinki that we returned two years later and ate another.

We&rsquore not pulling your ear when we say that we love Finland&lsquos buttery, soft Korvapuusti. We&rsquore also not poking your ear despite the fact that korvapuusti literally translates to ear poke.

Although the Korvapuusti has a reputation for being larger than other Cinnamon Buns, the ones we&rsquove eaten in Helsinki have been just the right size. Loaded with cardamom, these sweet Finnish buns smell as great as they taste.

&rarr Discover more great food in Helsinki.

39. Kanelbolle (Norway)

This Kanelbolle at Renaa Xpress in Stavanger gave us sweet motivation during our exploration of the Norwegian city.

It would be understandable to confuse Norway&lsquos Kanebolle with Sweden&rsquos Kanelbulle based on the names alone. But don&rsquot do it. Not only are Norway&rsquos buns their own thing but they also go by two additional names &ndash Kanelsnurr and Skillingsboller.

While classic Kanelboller get their flavor from cinnamon, some bakers add spices like cardamon as well as chocolate and raisins. Either way, in addition to dessert, these soft rolls provide a sweet start to any Norwegian morning.

&rarr Discover 11 more Norway food favorites.

40. Kanelsnegle (Denmark)

We channeled the Danish experience when we bought this Kanelsnegle at Copenhagen Coffee Lab in Lisbon and paired it with coffee.

The country known for its eponymous pastries, Denmark doesn&rsquot miss a beat when it comes to Kanelsnegle, its version of the Cinnamon Bun. Though named after a snail (kanelsnegle literally translates to cinnamon snail), these treats are ideal for both dessert lovers and vegetarians.

Danes add butter, cinnamon and sugar to their Kanelsnegles as well as additional toppings like powdered sugar, sugar glaze and even chocolate. All versions taste divine especially when paired with coffee.

Fun Fact
Denmark has the fourth highest per capita consumption of coffee in the world, surpassed by only Finland, Norway and Iceland.

41. Mont Blanc (France)

We ate this mountainous Mont Blanc at Angelina. The Paris patisserie is famous for its version of the chestnut confection.

We first noticed the spaghetti-like Mont Blanc in Japanese dessert hotspots in Las Vegas and then in Tokyo. We later shared a classic version of the chestnut puree over patisserie cream concoction at Angelina, a top Paris patisserie that&rsquos been serving strandy &lsquomountains&rsquo since 1903.

But the origin of the Mont Blanc may reach back further to the mid 1800s, with some versions traced to Alsace combining chestnut and cream. Whatever the origin story may be, the pastry&rsquos name refers to the French Mountain&rsquos permanence &ndash something that makes this dessert a timeless classic.

Pro Tip
One Mont Blanc goes a long way. We ate half of our Angelina Mont Blanc outside the pastry shop and saved the other half for a midnight snack.

42. Rugelach (Eastern Europe)

We found and ate this bounty of Rugelach at Babka Zana in Paris.

After baking twisty Rugelach pastries in Eastern Europe countries like Hungary and Poland, Ashkenazic Jews spread the crescent-shaped treat throughout the world. Despite dating back more than a century, these petite pastries are as popular as ever with the Jewish diaspora.

Ironically, we ate our favorite Rugelach in Paris instead of Eastern Europe, New York or Israel as you might expect. Then again maybe it it&rsquos not ironic since Paris is the pastry capital of the world.

&rarr Click here to order traditional Rugelach from Amazon if you can&rsquot find any at a local bakery.

43. Ice Cream Sundae (USA)

It&rsquos a well known fact that Ice Cream Sundaes taste best when served in a Sundae glass like this one at Spice Finch in Philadelphia.

Since America was the first country to whip ice cream into Milkshakes, it only makes sense that this same country created the Ice Cream Sundae. However, unlike the Ice Cream Soda which was definitively invented in Philadelphia, the Sundae&rsquos exact origin isn&rsquot certain. Top contenders include ice cream shops in Evanston (Illinois), Ithaca (New York) and Two Rivers (Wisconsin).

Be aware that all Ice Cream Sundaes are not created equally. Expect a standard Sundae to come topped with flavored sauce and whipped cream. Beyond that, options, including Banana Splits and Brownie Sundaes, are as vast as the imagination allows.

&rarr Learn about Luxardo cherries, our favorite Ice Cream Sundae topping.

44. Key Lime Pie (USA)

This slice of Key Lime Pie was particularly refreshing following our fried chicken session at Willie Mae&rsquos Scotch House in New Orleans.

If you make Key Lime Pie without key limes, is it really Key Lime Pie? Since these small yellow limes with tart juice aren&rsquot readily available around the world, we say yes but with a caveat&hellip It&rsquos really Key Lime Pie but it&rsquos not the best Key Lime Pie.

Like many desserts, Key Lime Pie is best eaten in its homeland, which in this case is Key West (Florida). Locals have been eating the tart custard pie made with graham cracker crust, key lime juice and sweetened condensed milk since the late 19th century. It&rsquos fair to assume that they&rsquove perfected the sweet recipe by now.

&rarr See what we ate at Willie Mae&rsquos Scotch House in New Orleans besides Key Lime Pie.

45. Jalebi (India)

This Jalebi from Jalebi Wala is the best thing Mindi ate in Old Delhi.

Despite its Persian roots, the Jalebi has become a popular Indian sweet. Over the past six centuries, Indians have adapted the Jalebi&rsquos crisp, sticky, delicious recipe to fit India&rsquos street food culture.

Visitors to Delhi will find no better Jalebi than the one that the Jalebi Wala stand has been frying since 1884. Saturated with a sugary syrup and prepared with ghee over a coal fire, this Jalebi is famous beyond its humble Delhi location.

&rarr Discover 9 more great things to eat in Old Delhi.

46. Palmier (France)

This Palmier at KARAMEL PARIS was as big as Mindi&rsquos head until she ate it.

If you&rsquove eaten an elephant ear or a palm heart or a pig&rsquos ear, then you&rsquove probably eaten a Palmier. Different versions of this sugar-coated puff pastry exist in countries like China, Greece, Spain and Mexico but the original was baked in Paris.

We knew these pastries as elephant&rsquos ears while growing up in America. We now eat Palmiers in Lisbon topped with a sweet glaze and filled with sweet, eggy cream. Yes, they&rsquore called Palmiers in Portugal too.

Fun Fact
Palmiers are named after the palm leaves that they resemble.

47. Tiramisu (Italy)

This Tiramisu left us with a sweet taste in Florence.

We&rsquove enjoyed so many versions of Tiramisu, Italy&rsquos layered, creamy, coffee-soaked and powdered Italian classic made with ladyfingers and mascarpone cream. Featured on menus all over the boot, this dessert has a dubious past that some culinary historians allegedly trace to the pleasure houses of Treviso where it was eaten as a pick-me-up by philandering men who wanted to appear alert to their wives.

As with most edibles in Italy, Tiramisu&rsquos origin isn&rsquot clear. What is clear is that we&rsquove enjoyed excellent versions of Tiramisu all over Northern Italy from Verona and Venice in the Veneto to Parma in Emilia-Romagna. Some versions were moist and coffee-filled while others were ultra-creamy and rich. They were all good.

48. Afternoon Tea (UK)

Afternoon Tea is an elegant affair replete with a spread of tasty treats. This display at Le Dali in Paris was one of our favorites so far.

What&rsquos not to like about Afternoon Tea? Dating back to the 19th century, the indulgent experience involves eating tiered layers of dainty finger sandwiches and decadent sandwiches while sipping hot tea served from silver pots and the occasional glass of Champagne.

England isn&rsquot the only country to serve scones with clotted cream and lemon curd in the afternoon. During our travels, we&rsquove indulged in the experience in cities like London, Hong Kong, Shanghai, New York and Paris. In fact, we enjoyed our first Afternoon Tea in Paris so much that we did a second that same week.

&rarr Read about our Afternoon Tea experience at England&rsquos Blenheim Palace.

49. Baklava &ndash Turkey

Although we were tempted by these syrupy Baklava at Phournariko in Rhodes, we ordered a triangle topped with chocolate instead.

Baklava may very well be the ultimate regional dessert. Though Ottoman in origin, the multilayered filo and honey dessert is served in countries from Greece to Iran.

During our travels, we&rsquove seen baklava covered in chocolate, versions in twists and even some shaped like cones. However, our favorite so far was at Athinaika Galatompoureko Triantafillou in Athens. Those big, beautiful, multilayered, sticky, nutty wedges became a daily event during our month in the historic Hellenic capital.

Disclosure &ndash We haven&rsquot yet tried Baklava in Turkey where it was invented. We&rsquoll be sure to share our favorites once we do. You can order Turkish baklava from Amazon if you want to sample some now.

&rarr Discover more great food in Athens.

50. Alfajor (Argentina)

This Alfajoe baked in Lisbon was too good to share. Luckily, we bought two.

The original Alfajores that were created and eaten in Spain back in the 8th century were surely wonderful. However, we&rsquore partial to the ones that have been popular in Argentina since the 16th century.

After the Spanish brought the Alfajor concept to the New World, each country modified the recipe and made it their own. Argentine bakers prepare Alfajores by filling two cookies with a lucious layer of dulce de leche and dusting them with powdered sugar. Some are even coated with chocolate or coconut.

If there&rsquos a better cookie sandwich in the world, we are yet to find it.

&rarr Click here to order a 12-pack of Alfajores to enjoy at home.

51. Cannoli (Italy)

We channeled Italy when we ate this pistachio Cannoli at Italala Caffe in Vilnius.

To make Cannoli, Sicilian bakers stuff fried dough with ricotta cream and occasionally sprinkle chocolate, nuts or candied fruit on the edges. The resulting pastry is simultaneously crunchy, sweet and utterly addictive.

Generations of bakers have stuffed Cannoli in Sicily going back to the days of Arab rule more than a millennium ago. Some brought the pastry across the ocean when they emigrated to America which explains why Cannoli are readily available at Italian bakeries in cities like Boston, Philadelphia and New York.

&rarr Click here to order Cannoli tubes from Amazon if you want to try making Cannoli at home.

52. Cannoncino (Italy)

These horn-shaped Cannoncini at San Biagio Pasticceria were our favorites in Parma.

It would be easy to confuse a Cannoncino with a Cannoli. After all, the two cream-filled Italian pastries have similar names. However, each is its own tasty thing.

Unlike Sicily&rsquos Cannoli, Piedmont&rsquos Cannoncino is shaped like a horn and stuffed with a variety of creams ranging from simple pastry cream to creams flavored with chocolate, pistachio and sweet wine.

Honestly, we were skeptical about the difference until we ate a Cannoncino in Parma. We proceeded to eat one every day during our week-long visit just to be sure.

&rarr Discover more great food in Parma.

53. Flan (Various)

Pudim Abade de Priscos is a Portuguese variation of Flan made with egg yoks, sugar, port wine and bacon. We ate this silky serving at Lisbon&rsquos Time Out Market.

Flan is a dessert which has traveled far both in terms of time and miles. While history reveals that ancient Romans ate early versions of both sweet and savory Flan, Spain famously transformed the dish to the version that most people eat today.

Flan became ultra-popular in Mexico once the Spanish conquerers bought the creamy, syrupy, caramel-topped dessert to the New World. It&rsquos now a staple all over Latin America and a favorite dessert at most Spanish and Latin American restaurants.

&rarr Click here to buy a Flan Mold from Amazon if you want to make Flan at Home.

54. Pavlova (Australia & New Zealand)

Pavlovas aren&rsquot just available down under. We found this fruit-topped beauty in Paris.

The origin of the Pavlova is debatable. Aussies claim the meringue dessert as their invention while Kiwis do the same.

While they agree to disagree on its origin, they both attribute the dessert&rsquos inspiration to a visiting Russian ballet dancer named Anna Pavlova. Whoever baked the first Pavlova channeled the ballerina&rsquos Eastern European heritage in the meringue but brought it home with toppings like fresh kiwis and passionfruit.

&rarr Discover nine more New Zealand food favorites.

55. Italian Ice (USA)

Water Ice is a Philadelphia food favorite that we enjoy whenever we visit the City of Brotherly Love during the warm summer months.

In America, Italian Ice (also called Water Ice) is a popular dessert that we&rsquove been eating since we were kids. Mindi remembers eating Water Ice at her great uncle&rsquos stand during trips to Philadelphia when she was young. Daryl&rsquos father enjoyed eating cherry Water Ice with a soft pretzel on many a drive. The icy treat may have Italian roots but it&rsquos become an American treasure over the years.

America&rsquos Italian Ice can generally be traced back to Sicily&rsquos Granita. In Sicily, you can find lemon granitas, coffee granitas and chocolate granitas with various degrees of icy &lsquocoarseness&rsquo. But Granita isn&rsquot just a Sicilian treat. We&rsquove eaten pistachio Granita in Bologna that was creamy without the addition of any milk.

&rarr Discover 14 Philadelphia food favorites beyond Water Ice.

56. Mango Shaved Ice (Taiwan)

This bowl of Mango Shaved Ice at Taipei&rsquos Smoothie House was a cool treat on a hot day.

Eating in Taiwan is fun. Locals eat steamer baskets of Xiaolongbao (dumplings filled with soup) and drink big plastic cups of Bubble Tea with gelatinous tapioca balls. When they&rsquore hungry for dessert, they order a bowl of Mango Shaved Ice.

Inspired by Japan&rsquos Shaved Ice, Taiwan&rsquos Mango Shaved Ice is a bowl of thinly shaved ice topped with fresh mango and condensed milk. Additional options include fruity Sorbet and creamy Panna Cotta.

As proudly displayed on the wall at Taipei&rsquos Smoothie House, CNN declared Mango Shaved Ice to be one of the &ldquoTaiwanese foods we can&rsquot live without.&rdquo We don&rsquot disagree.

&rarr Discover 5 tasty Taipei food experiences.

57. Sticky Rice with Mango (Thailand)

Although Thailand&rsquos Sticky Rice with Mango is best eaten in Thailand, this colorful version in Buffalo made us happy.

Called Khao Niao Mamuang, Sticky Rice with Mango is one of the most popular desserts in Thailand. Thai people eat this dish both at street food stands and upscale restaurants.

This Thai dessert starts with two of Thailand&rsquos bountiful products, rice and mango. Ingredients like sweet coconut milk, flavorful palm sugar and fried mung beans are added for a resulting dish that&rsquos both tasty and refreshing.

&rarr Discover 25 more Thai food favorites.

58. Panna Cotta (Italy)

Though we were full after our lunch at Marco Polo in Rhodes, we somehow found room for this berry-topped Panna Cotta.

Though its history isn&rsquot certain, Panna Cotta was most likely created in the Piedmont region as recently as the 1960s but it may have appeared as far back as the 19th century. We&rsquore not sure. Popular all over the Italian peninsula, it&rsquos a fairly unique dessert that manages to be creamy without being runny.

Regardless of when it was invented, there&rsquos something utterly modern about a great Panna Cotta. The dessert derives its &lsquospoonability&rsquo from the addition of gelatin and it&rsquos typically served in a flat dome shape (though we&rsquove also eaten Panna Cotta in a pudding glass).

Flavoring Panna Cotta is an open book but, generally, fruit is used as a sweetener with berries, or sometimes, citrus flavoring the creamy mixture. We&rsquove eaten the dessert at locations around the world &ndash Bologna, Philadelphia and Rhodes just to name a few.

&rarr Discover more great food in Rhodes where we ate the Panna Cotta pictured above.

59. Honey Toast (Japan)

Japanese Honey Toast is a bit of a showstopper. This one stopped us in our tracks in Tokyo.

Daryl first encountered Honey Toast at a Las Vegas izakaya. The dessert, a literal small loaf of bread, heated and stuffed with ice cream, was such a novelty that every table seemed to be ordering it. We both took notice during our first trip to Japan where a &lsquomaid cafe&rsquo on every corner in Tokyo&rsquos Akihabara district seemed to be serving the dessert.

Some people call the dessert Shibuya Honey Toast, named after the Tokyo district where the dessert gained its popularity at Karaoke bars during the country&rsquos boom in the early 1990s. Others call it Brick Toast or Hanito. Whatever you call it, plan to eat this Japanese novelty dessert with vanilla ice cream or with candy, fruit and cookies in an exercise of more is more.

&rarr Discover 36 more Japanese food favorites.

60. Che (Vietnam)

We ate this hot bowl of ginger Che at Che Ba Thin in Hanoi..

Che is an eponymous word that includes a variety of sweet Vietnamese desserts including drinks, soups and even pudding. Che can be either hot or cold with a wide range of ingredients like mung beans, red beans, lotus seeds, taro and tapioca beads.

We took a brief break from slurping Pho to sample Che at Che Ba Thin, a local favorite in Hanoi&rsquos Old Quarter. Our favorite Che was a hot sugar cane brew with a porridge-like texture and a strong ginger taste.

&rarr Discover more great food in Hanoi.

61. Millesfoglie (Italy)

We dreamed about the Millesfoglie at Dolce Laconda in Verona, Italy until we returned to the legendary city and ate it again.

In simple terms, Millesfoglie is the Italian version of Millefuille. (See above).

That being said, the version we enjoyed of the layered puff pastry and cream masterpiece in Verona at Dolce Locanda was less dainty and more honest than the delicate layered Millefeuilles we enjoyed in Paris. In fact, we consider it to be one of the very best sweets in the world.

&rarr Discover more great food in Verona.

62. Waffle (Belgium)

Since Daryl ate this Belgium Waffle at the Brussels Airport, it was just a waffle.

Belgium is a food traveler&rsquos happy place thanks to some of the world&rsquos best chocolate, fried potatoes and beer. However, waffles may be the small country&rsquos biggest culinary contribution to global cuisine.

While much of the world discovered waffles during the 20th century, Belgians have eaten waffles at street food stands since the Middle Ages. After eating them around the world and in Belgium, our favorite version is Belgium&rsquos Liege Waffle embedded with tiny, pleasingly grainy chunks of sugar.

&rarr Click here to buy a Belgian Waffle Maker from Amazon if you want to make Waffles at home.

63. Ice Cream Cake (Everywhere)

This Ice Cream Cake at Une Glace a Paris in Paris would turn any occasion into a special occasion.

As its name suggests, an Ice Cream Cake is a cake with ice cream. It sounds like a simple combination. However, the end result takes standard cake to a new level and is one of the most popular desserts in the world.

We both grew up eating Ice Cream Cakes but, as a kid Daryl had the pleasure of &lsquoknowing&rsquo Fudgie the Whale and Cookie Puss. Those cleverly named Carvel cakes were popular in Philadelphia (especially at kid&rsquos birthday parties) but not in Mindi&rsquos hometown of Atlanta.

Pro Tip
Dip your knife in hot water as you slice your Ice Cream Cake.

64. Chocolate Fondue (Switzerland & USA)

Juliet & Chocolat is a great spot to eat Chocolate Fondue in Montreal. Pictured here are remnants from our latest visit.

Everybody knows that Cheese Fondue was invented in Switzerland centuries ago. Popular at both mountain chalets and city restaurants, Switzerland&rsquos liquid cheese dip is as popular today as ever.

Chocolate Fondue is a different story. Apparently a Swiss restauranteur invented the chocolate version at Chalet Suisse, a now-closed New York City restaurant, using three ingredients &ndash heavy cream, Toblerone chocolate, and kirsch liqueur.

Ironically, though we both have connections to New York City, we never ate Chocolate Fondue in Manhattan, Our favorite version so far was at a Montreal restaurant where we greedily dipped fruit and cake into oozey chocolate until it was gone.

&rarr Click here to buy a Fondue Maker from Amazon if you want to make Chocolate Fondue at home.

65. Lemon Meringue Pie (USA)

This Tartelette au Citron Meringue at Maison Arnaud Delmontel in Paris may be the smallest variation of Lemon Meringue Pie that we&rsquove ever eaten. It literally fit on the palm of one hand.

Lemon Meringue Pie is one of those desserts we never thought much about but have always enjoyed eating when it&rsquos presented to us. Not so different from a Key Lime Pie, it starts with a short pastry crust and has lemon curd filling plus a poof of meringue on top.

If you had asked us where it was invented, we may have guessed Paris. Boy, would we have been wrong. As it turns out, this pie&rsquos creation is attributed to fellow Philadelphian Elizabeth Coane Goodfellow back in 1806.

Fun Fact
National Meringue Pie Day is celebrated on Mindi&rsquos sister&rsquos birthday which happens to be August 15th.

66. Mocchi (Japan)

Why eat one Mochi when you can eat four?

Mochi may seem like something new but the the Japanese have been serving this ooey-gooey dessert for centuries. The traditional, strange Mochi ceremony involves pulling and hammering the final product.

We&rsquove encountered Mochi both at American sushi restaurants and in Hangzhou, China shopping malls. While we enjoy chewy Mochi, especially when it surrounds ice cream, we also enjoy exploring the rest of Japan&rsquos exciting world of desserts in cities like Osaka.

&rarr Discover more great food in Osaka.

67. Struklji (Slovenia)

We prepared this &Scarontruklji during a Ljubljana cooking class and then we ate it.

When we think of &Scarontruklji, we think of Ljubljana. Fortunately, we have fond memories of both Slovenia&rsquos capital city and this iconic food which can be simply served with sugar and breadcrumbs or &lsquodone up&rsquo with toppings like chocolate and strawberry.

To make &Scarontruklji, Slovenian bakers roll dough into a paper thin sheet, almost like phyllo, and fill it with a local form of cottage or farmers cheese, before boiling, frying or baking the dish. When given the choice, we prefer boiled &Scarontruklji which has a texture that reminds us of delicate sheet pasta.

Slovenia&rsquos &Scarontruklji reminds us of Croatia&rsquos version as well as Strudel in Austria. Beyond Slovenia, Austrians serve &Scarontruklji in Graz.

&rarr Discover six tasty things to do in Ljubljana.

68. Cantuccini Biscuits with Vin Santo (Italy)

Cantuccini biscuits and Vin Santo wine are two Tuscan favorites that taste better together.

Cantuccini, Tuscany&rsquos twice-baked almond biscuits that date back centuries, are best enjoyed with Vin Santo, Tuscany&rsquos slow fermented holy wine made with white grapes. Once you dip Cantuccini into Vin Santo, you won&rsquot want to eat them without sweet wine. Unless it&rsquos morning. Maybe.

We were introduced to the concept of dipping crunchy Cantuccini into Vin Santo during a fun cooking class in Florence a few years ago. Our host advised us to dip each each biscuit twice. Who were we to do otherwise?

69. Khanom Khrok (Thailand)

We cooked these Khanom Khrok pancakes during a Chiang Mai cooking class.

Khanom Khrok is Thailand&rsquos answer to Netherland&rsquos Poffertjes (see below) but, in this case, the miniature pancakes are made of coconut, rice, rice flour and a blend of white and palm sugars. Sold all over Thailand, this sweet snack will hook you in and make you clamor for more after just one bite.

Thai street food vendors generally top Khanom Khrok with scallions or corn which can be deceiving the first time you eat the tiny pancakes. Upon ordering Khanom Khrok our first time, at a local Chiang Mai night market, we received strange looks from the Thai vendor when we ignorantly asked for hot sauce. After tasting the creamy, sweet, coconut-flavored rice pancakes, we never committed that mistake again!

&rarr Discover more great food in Chiang Mai.

70. Sponge Candy (USA)

Everybody should try Sponge Candy at least once. We tried it at Parkside Candy in Buffalo.

While we&rsquore not typically including American candies in this dessert list, we&rsquove decided to include Sponge Candy since the main ingredient is honeycomb toffee.

Similar to New Zealand&rsquos Hokey Pokey and South Africa&rsquos Honeycomb Toffee, Buffalo&rsquos Sponge Candy is chunky honeycomb toffee coated with chocolate. Crunchy but not hard, the texture quickly melts in the mouth with an explosion of honeycomb and chocolate.

&rarr Discover more great food in Buffalo.

71. Stroopwafel (Netherlands)

If there are better Stroopwafels than the hot ones sold at the Original Stroopwafels stand at Amsterdam&rsquos Albert Cuyp Market, we have yet to find them.

Daryl first tried Stroopwafels while touring Amsterdam with his band. Every morning, his host would serve grocery store versions of the thin wafers filled with liquid caramel syrup. Those Dutch waffle sandwiches were a pleasant breakfast treat each morning after a night of high energy performance.

Fast forward to 2016, we both enjoyed freshly made Stroopwafels at Albert Cuyp Market in Amsterdam&rsquos DePijp neighborhood. As we learned that year and when we returned in 2019, there&rsquos nothing like breaking a warm Stroopwafel in half to reveal its stretchy, gooey filling.

&rarr Click here to buy a tin of Stroopwafels from Amazon and enjoy them at home with hot coffee.

72. Birthday Cake (Everywhere)

We shared this Isgro birthday cake for two in Philadelphia. Isn&rsquot it adorable?

On paper, a birthday cake is a just a cake with candles on top. But in reality, a birthday cake is a symbol of all the exciting possibilities that come with starting a new trip around the sun.

Different cultures have different cakes for this celebratory purpose. As Americans, we grew up with layered birthday cakes covered with frosting. Some had flowers and others had more creative designs. They all tasted great.

&rarr Don&rsquot forget to make a wish when you blow out the candles. Click here to buy a colorful selection from Amazon to brighten your birthday cake.

73. Sorbet (Everywhere)

Sorbet comes in a variety of colors and flavors. We ate this Sorbet rainbow at The Kitchen in Franshhoek, South Africa.

Sorbet has always been a part of our lives, either as an intermezzo palate cleanser or as a tasty, fruity complement to rich ice cream and gelato flavors. On a hot sunny day, when the thought of dairy is too heavy for refreshment, cool sorbet, in flavors like raspberry, lemon or even chocolate, totally hits the spot.

But where and when was it invented? Research reveals that the origins of sorbet go back millennia way before refrigeration. Some sources point all the way to Persia. We guess that, back in those days, ice was brought down from mountains and fruit was added but it&rsquos difficult, if not impossible, to know for sure.

Fun Fact
With just three ingredients (fruit, sugar and water), Sorbet is both fat-free and dairy-free.

74. Loukomades (Greece)

Greece&rsquos Loukoumades may be the oldest donuts in the world. We ate these ancient sweets at Krinos in Athens.

With a history dating back to the first Olympics in 776 BC, Loukoumades may be the world&rsquos oldest Donuts. More than two millennia later, these little round balls of golden fried dough flavored with cinnamon, honey syrup and occasionally powdered sugar remain difficult to resist.

We craved more donuts made with orange blossom honey after we ate Loukoumades at Krinos, a popular spot for the fried dough rounds in Athens. They were just as good as we remembered when we ate them again.

&rarr Discover nine more Greek food favorites.

75. Baked Alaska (USA)

We ironically ate this Baked Alaska while sailing on the China Sea.

Proving that there&rsquos no such thing as an original idea, the roots of Baked Alaska, though touted as coming from singular inventive pastry chefs at legendary restaurants like Delmonico&rsquos (New York) and Antoine&rsquos (New Orleans), can&rsquot be firmly traced. Earlier versions of the &lsquohot/cold&rsquo American concept date back to the 18th century in Europe.

Regardless of its origin, we love eating this inventive combination of torched meringue covering ice cream and surrounding a sponge cake center. The dish is a veritable showstopper and, when executed well, is one of the best desserts you&rsquoll ever eat.

Fun Fact
American scientist Benjamin Thompson Rumford gave scientific credence Baked Alaska when he proved that meringue&rsquos insulating properties keeps ice cream cold.

76. Floating Island (France)

This Floating Island at Le Canut et Les Gones in Lyon was our first Floating Island but not our last.

We enjoyed our first Ile Flottante, i.e. Floating Island, in a dark, candlelit bistro in Croix Rousse &ndash Lyon, France&rsquos upper town. In this unique dessert, a light cube of egg white literally floats on a &lsquopond&rsquo of sweet, lightly thickened cream topped with spun sugar. In other words, you&rsquoll likely love Floating Islands if you love meringue.

The history of this classic French dessert goes back to the 1700s and didn&rsquot always involve egg whites. In the original version of Ile Flottante, the &lsquoisland&rsquo actually consisted of pieces of floating cake. Our personal history with this dessert includes eating it at a French bistro in Philadelphia where the chef was from, you guessed it, Lyon.

&rarr Discover more great food in Lyon.

77. Chimney Cake (Central Europe)

Artisans bake Chimney Cakes over charcoal fires in Central Europe. We found this chimney in Vilnius.

Chimney Cake is not your everyday dessert. Eastern Europeans prepare this cake by spinning a conical spit wrapped with sweet, sugary dough over fire-hot charcoal. It&rsquos also hard to pin down its origin.

Records in countries like Germany, Hungary, Poland, and Romania all show a history with Chimney Cake but with different names and ingredients. We ate Lithuania&lsquos tasty version simply called Sakotis during our week in Vilnius.

&rarr Discover 19 more Lithuanian food favorites.

78. Brigadeiro (Brazil)

Brazil&rsquos Brigadeiro packs a lot of flavor in a small ball. We ate this one at Leitaria da Quinta do Paço in Lisbon.

The Brigadeiro is a legendary Brazilian pastry named after Eduardo Gomes, an equally legendary brigadier general in the Brazilian military. Rio de Janeiro bakers created the chocolate treat when Gomes was running for President in the 1940s.

Decades later, Brazilians love eating little round Brigadeiro pastries mades with condensed milk, cocoa powder and butter plus chocolate chips which coat the balls. They&rsquove already brought the sweet treat to Portugal. Who knows where it will go next.

&rarr Click here to order a 12-pack of handmade Brigadeiro pastries from Amazon.

79. Bomboloni (Italy)

Bomboloni are Italy&rsquos version of the Berliner which is Germany&rsquos version of the filled doughnut which is Austria&rsquos version of&hellip you get the point. Bomboloni, which are commonly found at Italian cafes, can be filled with cream or jelly and are often found in the same case as Cornettos, Italy&rsquos version of France&rsquos Croissant.

We enjoyed a terrific Bombolone in Florence at Ditta Artigianale, the city&rsquos terrific coffee roaster. It&rsquos almost impossible to find a bad Bombolone in Italy. We&rsquoll let you know if it ever happens.

&rarr Discover our favorite things to eat and drink in Florence.

80. Whoopie Pie (USA)

We smiled while we shared one of these Whoopie Pie at London&rsquos Broadway Market.

It&rsquos practically impossible to not smile while eating a Whoopie Pie. The name itself is amusing. More important, the dessert delightfully connects two cake-like cookies with a layer of cream. We&rsquore smiling just thinking about Whoopie Pies now.

This American dessert was invented in either Pennsylvania&rsquos Amish Country or Lewiston, Massachusetts, with both locations claiming credit for the smile-inducing dessert. We rarely resist eating a Whoopie Pie even when we&rsquore walking through a London food market.

&rarr Discover the best food markets in London.

81. Egg Coffee (Vietnam)

We savored this Egg Coffee at Noie Cafe in Da Nang.

We had questions about Egg Coffee. Is it an egg drink or is it coffee? Is it sweet or is it savory? And the what the heck does it taste like?

After one sip of Café Giang&rsquos original creation, we were hooked on the sweet, rich, caffeinated concoction that immediately became our favorite Vietnamese sweet treat. Cafe Giang (and a slew of copycats) tops strong coffee with a sweet topping made of whisked egg yolk and sweetened condensed milk.

The end result is magic in a cup.

&rarr Discover 9 more Vietnam food favorites.

82. Chocolate Cake (Everywhere)

We&rsquove eaten Chocolate Cake all over the world including South Africa where we ate this sinful slice.

Yes, we have a separate entry for Birthday Cake since any Chocolate Cake could be a Birthday Cake but any Birthday Cake can&rsquot be a Chocolate Cake. Could a Flourless Chocolate Cake be a Birthday Cake? Sure, but there has to be some chocolate involved.

There&rsquos the Chocolate Cheesecake. But that&rsquos really not a Chocolate Cake, is it? We say a perfect Chocolate Cake should have some layers and be lightly textured yet filled with chocolate flavor. It should also have dark flavorful frosting. Daryl would enjoy the cake and the frosting while Mindi would leave the cake and only eat the frosting.

Don&rsquot even get us stated on Black Forest Cake or Molten Chocolate cake or Sachertortes&hellip

Fun Fact
Although chocolate is not native to America, Pittsburgh bakers get credit for baking the first official Chocolate Cake in 1886.

83. Tres Leches Cake (Mexico)

Daryl ate one slice of Tres Leches at Mission Taqueria in Philadelphia. Mindi thinks that he should have eaten three slices.

Tres Leches involves a light sponge cake that&rsquos &lsquosoaked&rsquo with a mixture of condensed milk, evaporated milk and whole milk (or cream). These are the &ldquothree milks&rdquo used to make this moist cake a classic.

Some trace the cake&rsquos development to Central America before it became a fixture on Mexican restaurant menus around the world. There&rsquos a good reason for Tres Leches&rsquo popularity &ndash it&rsquos a moist cake with a custardy texture that provides an excellent &lsquobig finish&rsquo to any Central American meal.

Fun Fact
Tres Leches Cake is as popular in Central America countries like Nicaragua as it is in Mexico.

84. Baba au Rhum (France)

Pouring rum on this Baba au Rhum at Le Garet in Lyon was almost as much fun as eating the classic French dessert.

You may see versions of Rum Baba that are essentially cakes infused with rum that&rsquos pre-poured before service. But our favorite versions of Baba au Rhum in France are served with cake and a literal side of rum. The amount that you pour and &lsquoinfuse&rsquo your cake with is up to you.

The backstory of the original baba involves legendary pastry chef Nicolas Stohrer and an ingenious solution for cakes becoming dry during long journeys from Alsace to Paris. Rum was allegedly added around 1830 and there you have it.

Fun Fact
Babas are also common in the city of Naples, Italy &ndash a relic of French influence over the kingdom that was still alive in the 19th century.

85. Xuixo (Spain)

The Xuixo pastry filled with Crema Catalana at casamonera gets our vote for Catalan&rsquos greatest pastry.

Imagine a rolled puff pastry, like a croissant, filled with pastry cream and then fried. A cronut you say? You would be wrong. It&rsquos actually a Xuixo, Catalan&rsquos greatest pastry.

We enjoyed more than our share of Xuixos during the month we spent in Girona. It&rsquos an ideal treat to eat before a long day touring the region. We almost lost a computer due to a Xuixo but that&rsquos a different story.

&rarr Discover more great food in Girona.

86. Indiano (Portugal)

We ate this coffee-glazed Indiano at Versailles in Lisbon. It&rsquos one of our favorite desserts in Portugal&rsquos capital city.

Portugal has dozens of desserts that are easy to find at pastelerias around the country. The Indiano is not one of these pastries. In fact, we&rsquove only seen the unique pastry at Versailles and Confeitaria Nacional during our travels around Lisbon.

We&rsquore yet to figure out how the Indiano got its name or why it&rsquos not more popular. Its moist cake provides a spongey base for cream and icing. We&rsquove eaten Indianos topped with chocolate, vanilla and coffee icing and have enjoyed them all.

Pro Tip
Order an Indiano if you&rsquore in Portugal and want a break from convent sweets made with doce de ovos, Portugal&rsquos ubiquitous, bright yellow, sweetened egg yolk confection.

87. Cassata (Italy)

This slice of Cassata gave us a sugar high when we ate it at Osteria Mattozi in Naples.

The Cassata hasn&rsquot lasted for a thousand years, give or take, by accident.

Similar to Sicily&rsquos Cannoli, Cassata ingredients include ricotta cheese and candied fruit. But this super sweet dessert goes further with the addition of liqueur-soaked sponge cake, marzipan and icing.

Pro Tip
Try Casata Gelato if you like Casata. It&rsquos wonderful.

88. Kouighn Amann (France)

This Kouign Amann at Yann Couvreur provided an auspicious start to our week-long Paris pastry crawl.

Could there be a &ldquogreatest pastry in the world?&rdquo If so, maybe the Kouign Amann fits the bill. Perfecting this four cornered pastry from Brittany has become a badge of honor for some of the world&rsquos finest pastry wizards.

We experienced our first Kouign Amann when the pastry was brand new to the USA at B. Patisserie in San Francisco. We became instant fans of the pastry that literally translates to butter cake in its native Breton dialect.

We&rsquove since enjoyed fabulous Kouign Amanns at Dominique Ansel in NYC and, more recently, we ate a fabulous version of it at Yann Couvreur in Paris. If you&rsquore at any self respecting patisserie and you see a Kouign Amann in a display case, eat it.

&rarr Click here to buy Dominique Ansel&rsquos cookbook if you want to learn how to bake Kouign Amann at home.

89. Zuccotto (Italy)

We stepped back in time when we ate this chocolate Zuccotto at Trattoria Mario in Florence.

If you&rsquore not familiar with Zuccato, close your eyes and imagine a little mound of cream or mousse surrounded by liquor-soaked sponge cake. A local favorite since it debuted in Florence during the 16th century, the semifreddo dessert eventually fell out of fashion.

Order one if you see it on a Florence menu even if you&rsquore not hungry. It&rsquos that good. Plus, it&rsquos shaped like the Duomo which is nothing short of special.

Pro Tip
Although zuccato translates to pumpkin, the Florentine dessert is typically pumpkin-free.

90. Torta Ricotta e Visciole (Italy)

The Torta Ricotta e Vicciole is a classic Roman dessert. We ate this textbook slice at Rome&rsquos Piatto Romano.

Legend has it that Jewish bakers created the Torta Ricotta e Visciole, i.e. Ricotta and Sour Cherry Cake, in the 18th century when Roman Jews were forbidden to sell dairy products to Christians. By mixing ricotta with cherries and adding a flat crust topper, the creamy ricotta was hidden. Problem solved!

As for us, we have no problem eating Torta Ricotta e Visciole. The combination of sweet sheep&rsquos milk ricotta and sour black cherries creates a dessert that&rsquos satisfyingly sweet without being cloying.

&rarr Discover 24 more Rome food favorites.

91. Malabi (Middle East)

We ate this Malabi in Amsterdam. We look forward to eventually eating the pink pudding in the Middle East.

Also known as Muhallebi and Mhallabiyeh, Malabi is a Persian milk pudding that&rsquos stood the test of time. It remains popular in countries like Iran, Israel, Lebanon and Turkey after more than 1,000 years.

Since Mindi never tasted Malabi during three trips to Israel (what was she thinking?!), we tasted it together for the first time at the Amsterdam outpost of Israeli restaurant NENI. Flavored with rose water syrup and topped with fruits, nuts and shredded coconut, it was easily the best pink pudding we&rsquove ever eaten.

&rarr Click here to buy Rose Water from Amazon if you want to make Malabi at home.

92. Peach Cobbler (USA)

We ate this Peach Cobbler at The Four Way in Memphis. The traditional dessert was the Southern comfort food at its finest.

Some desserts are works of art made by skilled bakers who focus on every detail including aesthetics. Peach Cobbler is not one of these desserts. Instead, it&rsquos a lazy version of Peach Pie without a pie crust or fancy lattice.

Especially popular in Georgia (the state) where Mindi grew up, Peach Cobbler tastes best when it&rsquos baked in a Dutch oven and served with vanilla ice cream. Outside of Georgia, we&rsquove eaten fine versions in both Memphis (Tennessee) and Lockhart (Texas).

&rarr Read about BBQ in Lockhart, our real reason for visiting the Texas city.

93. Franzbrotchen (Germany)

We ate quite a few Franzbrötchen during our two Hamburg trips. We ate this one at Nord Coast Coffee Roastery.

Hamburg&rsquos Franzrötchen reminds us of a French croissant. It also reminds us of a Finnish Korvapuusti. Perhaps it was inspired by both. Or neither.

Either way, we fell for Franzrötchen during our first trip to Hamburg and fell for it again the second time around. The sweet pastry makes a great little breakfast or afternoon treat. It&rsquos even better when paired with coffee.

&rarr Discover more great food in Hamburg.

94. Tarte à la Praline (France)

Whipped cream made this Tarte à la Praline even sweeter during our lunch at Cafe des Federations in Lyon.

Upon arrival to our first (and certainly not only) trip to Lyon over 8 years ago, the city&rsquos love of color struck us immediately. This was a visual city and everything about the town, from the gleaming lights on the river to the multicolored pastries at the Marche Paul Bocuse, was filled with vivid light and color. Among the colorful smorgasbord was a bright red praline that seemed to be peering out of every window.

Are Lyon&rsquos pink Praline Tarts naturally colored? That would be a no. Apparently, they were created centuries ago by a chef who admired the colors of roses that grew in the beautiful Rhone valley. To us, they&rsquore a crunchy, fun element of a vivid food culture that tastes as good as it looks.

&rarr Praline Tarts taste great with coffee. Discover Lyon&rsquos best coffee shops.

95. Travesseiro (Portugal)

We ate this Travesseiro at Casa Piriquita in Sintra where the Portuguese pastry was invented.

The Travesseiro is the third Portuguese dessert on this list and not just because we live in the Iberian country. Named after a pillow, this Portuguese pastry tastes like a dream.

Sintra&rsquos Casa Piriquita has been baking Travesseiros since 1862 as the pasteleria proudly advertises on its walls. Besides a puff pastry shell, ingredients include almonds, eggs and sugar.

&rarr Discover more great food in Sintra.

96. Bussola Cookies (Italy)

We ate these Bussolà cookies at Pasticceria Rosa Salva in the heart of Venice. Shaped like the letter S, they&rsquore also known as Esse Buranei cookies

Dessert fans who travel to Venice could easily eat Gelato every day and be happy, but that would be as shame. The watery city has a slew of classic cafes and pasticcerias that sell traditional cakes and cookies. The Bussolà cookie is the most iconic of the lot.

Created on Burano, Venice&rsquos most colorful island, Bussola cookies were previously baked by local women for their husbands to take on fishing expeditions. Today, bakeries sell these simple cookies that pair perfectly with coffee. Whether you dip or dunk is up to you.

&rarr Discover more great food in Venice.

97. Potica (Slovenia)

We started our Lake Bled morning at Sla&scarončičarna Zima with this slice of Potiçia.

The food culture in Slovenia pleasantly surprised us enough to justify three slots in our list of favorite desserts. Potiça, the third Slovenian dessert, dates back to medieval times when it was rolled and baked in monasteries. The tasty treat is now available in bakeries in cities like Ljubljana and is especially popular during holiday celebrations.

In a nutshell (pun intended), Potiça is a rolled cake typically made with walnuts. Other potential fillings include hazelnuts, poppy seeds and tarragon.

&rarr Read about our weekend exploring Slovenian food.

98. Poffertjes (Netherlands)

Eating Poffertjes is a must in the Netherlands.

Poffertjes aren&rsquot typical pancakes.

First of all, they&rsquore small. Really small. And second, the batter is made with buckwheat flour. Despite these differences, Poffertjes taste delightful once they&rsquore fried to crispy goodness.

Dutch people typically embellish Poffertjes with powdered sugar and butter. However, don&rsquot hesitate to add Nutella or syrup if that&rsquos your preference.

&rarr Click here to buy a Poffertjes pan from Amazon if you want to make little pancakes at home.

99. Molten Chocolate Cake (France or USA)

This Chocolate Tortino at Bologna&rsquos Oltre was one of the best Chocolate Molten Cakes we&rsquove ever eaten.

Chocolate Molten Cake is like Chocolate Cake on steroids thanks to a warm chocolate center that flows like lava once the outer cake layer is pierced. Not surprisingly, this dessert is also called Chocolate Lava Cake.

While we&rsquore confident that this decadent dessert is baked with butter, chocolate, eggs, flour and sugar, we&rsquore not so sure about its origin. Although Jean-Georges Vongerichten claims to have invented Chocolate Molten Cake in New York, Jacques Torres (quoted at the top of this article) asserts that it was invented in France.

We&rsquore also confident that you should eat Chocolate Molten Cake with a scoop of vanilla ice cream and a glass of port wine. It&rsquos a combination made in dessert heaven.

&rarr Click here to buy a set of Non-Stick Molds to make Chocolate Molten Cake at home.

100. Koeksister (South Africa)

These syrupy Koeksisters gave us a jolt of energy after a day of wine tasting in Stellenbosch.

Some desserts like Ice Cream and Chocolate Cake are available all over the world. The Koeksister is not one of these desserts. However, the Afrikaner dessert looked enticingly familiar the first time we encountered Koeksisters at our Stellenbosch hotel.

What can we say except that we like fried dough. However, unlike other fried treats in this epic dessert list, the Koeksister, which loosely translates to sizzling cake, is soaked in honey or syrup before it&rsquos fried. The resulting fritter is a sticky, sweet treat.

&rarr Discover more great food in Stellenbosch.

101. Zuppa Inglese (Italy)

Every Zuppa Inglese we&rsquove eaten in Emilia-Romagna&rsquos Food Valley has been unique. We ate this colorful version at Osteria dei Mascalzoni in Parma.

All things must come to an end and such is the case with our love letter to the top desserts in the world. But we have one last dessert so add&hellip Zuppa Inglese.

Although Zuppa Inglese literally translates to English Soup and may have been inspired by England&rsquos Trifle, this dish is a delightful Italian dessert that involves dipping ladyfingers or sponge cake into Alchermes liqueur. The end result is a custard that&rsquos different at every restaurant in Italy&rsquos Food Valley.

&rarr Learn more about the Food Valley in Emilia-Romagna.

This year’s best baking cookbooks: Radical ideas, classic treats (VIDEO)

NEW YORK, Dec 8 ― In the world of baking cookbooks, the ones written by pastry chefs are glamorous things, filled with the caramel-spangled drama you would expect to see at the end of a 12-course tasting menu. But however ambitious they are on the page, the recipes often fall short in the kitchen, leaving a frustrated cook amid a trail of fallen soufflés.

Baking books by professional food writers tend to be more modest endeavours. Most don’t attempt to get you to the top of a croquembouche, but appeal to you with simpler techniques, practical advice and interesting flavours — a flaky scone here, a splash of pomegranate molasses there. They are more reliable, if less exciting.

This year’s roster of baking books, however, turns these truths upside down.

Two of the best by restaurant pastry chefs are chatty, informative and easy to navigate, and they yield terrific baked goods with nary a tear. Three more by professional food writers eschew the standard formula of “tried and true with a twist” in favor of riskier, more experimental territory. And then one made our list because, though the recipes are German classics, the excellence of the testing and writing makes it well worth using for years to come.

Of the lot, Dorie Greenspan’s latest, Dorie’s Cookies (Rux Martin/Houghton Mifflin Harcourt, US$35, RM155), combines the best of all baking-book worlds: cutting-edge photography, thrilling recipes and a reassuring and authoritative writing style. This is a lot to expect in any cookbook, but particularly in one centred around cookies. How cutting-edge and thrilling can a cookie be?

In Greenspan’s hands, extremely.

First, there is the playfully unconventional photography by Davide Luciano. Each picture shows the cookies by themselves on a vividly coloured background, without falling back on any of the usual cookbook tropes — a half-drunk glass of milk or a ray of sunlight hitting a vintage teapot in the background.

In Luciano’s photos, the camera gets up close and personal with the cookies, showing off all their intimate, alluring details: the texture of their crumbs, the sheen of their icing, the melty chocolate chips oozing from the centre. It’s a pretty daring approach for a cookie book, and whether it works for you depends on how attached you are to sunlit teapots.

The recipes themselves split the difference between avant-garde and heirloom. There is an entire chapter on savoury “cocktail cookies,” in which Greenspan folds Triscuit cracker bits into cream cheese dough in one recipe, and combines white miso paste and puffed barley in another.

On the more traditional side, she has her so-called World Peace Cookies — cocoa upon chocolate upon chocolate chip — along with some of the chewiest, most deeply flavoured ginger molasses cookies I’ve ever made. Her buttery Breton shortbread galettes, browned at the edges and filled with jam, are the ideal version of their kind, while the gently floral Moroccan semolina cookies were light and delicate. With her exacting, thoughtful instructions, Greenspan anticipates pitfalls and leads you deftly around them.

Just as wonderfully radical in content, though a bit more traditional in form, is Irvin Lin’s Marbled, Swirled and Layered (Houghton Mifflin Harcourt, US$30).

Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily he bejewels and shellacs it, too. You can almost see his mind buzzing as he adds mesquite powder and teff flour to malt chocolate-chip cookies, and roasts white chocolate until it caramelises to make extra-gooey blondies with strawberry-balsamic jam. At times the recipes sound over the top (Rosemary Caramel and Dark Chocolate-Potato Chip Tart, for one), but in the end they were artfully balanced.

It’s an amusing read, too, with Lin’s far-ranging musings, which bounce from how personal one’s preference for the cocoa percentage in chocolate can be to his fashion choices of the 1980s (“Oh, acid washed, how you played me”). Even if you never bake a thing, his book will make you laugh.

In Better Baking: Wholesome Ingredients, Delicious Desserts (Rux Martin/Houghton Mifflin Harcourt), Genevieve Ko, a food writer and recipe developer, also pushes the envelope of the familiar, but does so in the name of healthfulness rather than pure exploration.

Ko adds rye flour and olive oil to snowball cookies, whips up truly fudgy gluten-free brownies out of canned adzuki beans, and even goes so far as so make her own Cocoa Puff-like cereal. But in addition to creating relatively healthful desserts, she can also be highly sophisticated in her approach, using goat cheese and spelt flour in rugelach, and tinting rainbow cookie bars with subtly shaded matcha powder instead of the usual neon hues.

Of the handful of recipes I tested, my favourite was one of the simplest: thin whole-wheat crackers with pecans and raisins. Although I devoured them with blue cheese, they were almost sweet enough for dessert, especially if wholesomeness was your goal.

There is nothing particularly healthful about Luisa Weiss’s Classic German Baking (Ten Speed Press, US$35), and this is all to the good. German baking is no place for virgin coconut oil and flax seeds.

Instead, Weiss, who grew up in Germany and lives in Berlin, revels in marzipan, dark chocolate and plenty of high-fat European butter. The recipes are not at all experimental, but are instead impeccably tested and annotated classics. There are yeasted, poppy-seed-studded coffee cakes rustic apple cakes meringue and cream-filled tortes and a generous amount of highly spiced Christmas cookies.

Weiss, a former cookbook editor known for her blog, The Wednesday Chef, has a writing style that is warm and nurturing. She holds your hand during the rather intimidating Viennese Sacher torte, reassuring you through the three pages and 12 steps that it will all be wonderful in the end. Mine wasn’t as pretty as the photo (my fault for being impatient with the glaze), but it tasted terrific, which is what matters most.

Yeasted morning buns with strawberry, pistachio paste and rose, a recipe from ‘Golden’ by Itamar Srulovich and Sarit Packer. ― Pictures by Andrew Scrivani/The New York Times

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As for baking books by restaurant chefs, my favourites this year were both inspired by Middle Eastern cuisine.

The Honey & Co cafe in London isn’t known in the United States, but after the publication of its cookbook Golden (Little, Brown, US$39), this should change. Itamar Srulovich and Sarit Packer offer modern recipes that reflect the perfumed and spiced flavours of their Israeli heritage, mixed with favorites from British teatime and French patisseries. You’ll find excellent apricot and elderflower jam, chickpea flour shortbread and yeasted morning buns filled with strawberry, pistachio paste and a rose-water syrup.

The recipes in Soframiz by Ana Sortun and Maura Kilpatrick (Ten Speed Press, US$35), from Sofra Bakery and Cafe in Cambridge, Massachusetts, cover similar ground, but do so with an American sensibility. Their moist and tender carrot cake, which has a sesame-caramel-cream-cheese frosting flecked with halvah, has spoiled me for every other carrot cake in the universe.

Much quicker to make but no less appealing are the tahini shortbread cookies, coated in sesame seeds for a gentle crunch. The recipe will say they keep for five days. Impossible to stop eating, mine made it through two. Which gives me a perfect reason to make them again.

Pistachio, Rose and Strawberry Buns

Total time: 1 1/2 hours plus at least 2 hours’ chilling

For the dough:

5 tablespoons/70 grammes unsalted butter, cubed and at room temperature, more for greasing pan

1 1/2 teaspoons/5 grammes active dry yeast

2 1/2 tablespoons/30 grammes granulated sugar

1/3 cup/80 millilitres whole milk, more if needed

2 1/3 cups/300 grammes bread flour

For the pistachio cream:

2/3 cup/80 grammes pistachios

6 tablespoons/80 grammes unsalted butter, at room temperature

1/3 cup plus 1 tablespoon/80 grammes granulated sugar

1 tablespoon all-purpose flour

8 teaspoons strawberry jam

For the sugar syrup:

1/2 cups/100 grammes granulated sugar

1. Make the dough: Place butter, yeast, egg, sugar and milk in bowl of a stand mixer fitted with a dough hook, or a large bowl if working by hand. Mixing on low speed or stirring with a wooden spoon, add flour and salt. If mixture looks dry, drizzle in another tablespoon or so of milk. Beat for 2 to 3 minutes in mixer, or 5 to 6 minutes by hand, until you get a soft but not sticky dough. Don’t worry if you still have some whole flecks of butter running through the dough they will make your final bun quite light. Cover bowl in plastic wrap and chill for at least 2 hours and up to 12.

2. Make the pistachio cream: Put pistachios in a food processor and blitz until they resemble bread crumbs, then add butter, sugar, egg and flour and pulse until they are well combined to form a paste. Set aside. Cream can be made up to 2 days ahead and stored in refrigerator.

3. Lightly butter 8 cups of a muffin tin. Remove dough from refrigerator. On a lightly floured surface, roll dough into a 16- by 8-inch rectangle. Work with as little flour as possible so as not to dry out dough. Use a sharp knife or pizza slicer to cut eight 4- by 4-inch squares. Lift each square into a cup in the muffin tin and push all the way down. Allow excess dough to hang over sides. Divide pistachio cream among cups, then top each with a teaspoon of strawberry jam. Fold corners over lightly to cover filling, but don’t push them down. Set aside in a warm place and let them rise for 40 minutes to 1 hour the buns’ folds should rise considerably.

4. Place a clean, empty baking sheet in the center of the oven, and heat it to 400 degrees. When buns are done rising, place muffin tin on baking sheet and bake for 10 minutes. Turn sheet front to back, reduce oven temperature to 350 degrees and bake for another 10 minutes.

5. While the buns bake, make the syrup: In a small pot, bring 1/3 cup plus 1 tablespoon water, the sugar and the honey to a boil. Remove from heat and stir in rose water.

6. Remove buns from oven and brush generously with syrup you don’t have to use it all. Let cool slightly in the tin before removing and serving.

Viennese Sacher torte, a recipe in ‘Classic German Baking’ by Luisa Weiss.

Sacher Torte

Total time: 2 1/2 hours, plus cooling

For the cake:

8 1/2 tablespoons/120 grammes unsalted butter (1 stick plus 1/2 tablespoon), more for greasing pan

1/2 cup plus 1 1/2 tablespoons/80 grammes cake flour, more for flouring pan

1 cup/120 grammes bittersweet chocolate (minimum 50 per cent cacao)

6 large eggs, yolks and whites separated

3/4 cup plus 1 tablespoon/100 grammes confectioners’ sugar

1/3 cup plus 1 tablespoon/80 grammes granulated sugar

1/4 cup plus 1 teaspoon/40 grammes cornstarch

For the filling:

1 cup/300 grammes apricot jam

For the glaze:

1 cup/200 grammes granulated

1 1/4 cups/150 grammes bittersweet chocolate (minimum 50 per cent cacao), chopped

1. Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.

2. Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.

3. Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.

4. Add confectioners’ sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.

5. Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.

6. In a separate bowl, sift together flour and cornstarch.

7. Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.

8. Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake’s centre comes out clean.

9. Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.

10. Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.

11. Make the glaze: Place sugar and 1/2 cup water in a small pan and bring to a boil. Let boil over high heat for 5 minutes. Remove pan from heat and stir in chopped chocolate until melted. Place pan over medium-high heat and bring to a boil immediately remove from heat and let stand, stirring occasionally, for 7 to 8 minutes. Mixture will be smooth, glossy and pourable and will coat the back of a spoon.

12. Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.

Moroccan semolina and almond cookies, a recipe from ‘Dorie’s Cookies’ by Dorie Greenspan.

Moroccan Semolina and Almond Cookies

Yield: About 3 dozen cookies

1 3/4 cup plus 2 tablespoons/294 grammes semolina flour

2 cups/200 grammes almond flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

3/4 cup/150 grammes granulated sugar

2 large eggs, at room temperature

1/4 cup/60 millilitres flavourless oil, such as canola

1 teaspoon pure vanilla extract

1 teaspoon orange blossom water (optional)

Confectioners’ sugar, for dredging

1. Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.

2. In a bowl, whisk together semolina, almond flour, baking powder and salt.

3. Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.

4. Sift some confectioners’ sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.

5. Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly coloured: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.

Golden Raisin and Pecan Thins

Yield: About 8 dozen crackers

Total time: 1 hour plus freezing

1/2 cup/71 grammes unbleached all-purpose flour

1/2 cup/67 grammes whole-wheat pastry flour

1/3 cup/69 grammes granulated sugar

1 teaspoon minced fresh tarragon or crushed fennel seeds

1/2 teaspoon fine sea salt

1 cup/245 grammes buttermilk

3/4 cup/125 grammes golden raisins

1. Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.

2. In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.

3. Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.

4. Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.

5. Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.

6. Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.

Tahini shortbread cookies, a recipe from ‘Soframiz’ by Ana Sortun and Maura Kilpatrick.

Tahini Shortbread Cookies

Total time: 40 minutes, plus at least 4 hours’ chilling

1/2 cup/75 grammes sesame seeds

10 tablespoons/142 grammes (1 1/4 sticks) unsalted butter, at room temperature

3/4 cup/94 grammes confectioners’ sugar

1 cup/224 grammes tahini (stir well before measuring)

1 3/4 cups/219 grammes all-purpose flour, more for work surface

1. Toast sesame seeds: Put them in a nonstick pan over medium-low heat and stir every 30 seconds until golden brown, about 4 minutes. Pour onto a large plate to cool.

2. Combine butter, confectioners’ sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape bowl. Add flour and salt, and mix on low speed until dough is smooth.

3. Transfer dough to a lightly floured work surface. Divide it in half and knead until smooth. Roll each piece of dough into a log about 1 inch in diameter.

4. Roll each log in sesame seeds, coating logs completely. They may be difficult to maneuver, but they patch up easily. Wrap them tightly in parchment paper, twisting at each end. Refrigerate until firm, at least 4 hours or up to overnight.

5. Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.

6. Slice logs into 1/4-inch-thick coins and place on prepared baking sheets 2 inches apart. Bake until firm around edges and not coloured, 14 to 16 minutes. Cool completely on baking sheet. Store in an airtight container for up to 5 days.

Blondies with a strawberry-balsamic jam swirl, a recipe from Irvin Lin’s ‘Marbled, Swirled and Layered’.

Blondies With a Strawberry-Balsamic Swirl

For the batter:

1 2/3 cups/285 grammes white chocolate, in 1/4-inch chunks

3/4 cup/170 grammes (1 1/2 sticks) unsalted butter, at room temperature, more for pan

3/4 cup/150 grammes granulated sugar

3/4 cup/165 grammes packed dark brown sugar

2 teaspoons vanilla extract

1/2 cup/120 millilitres extra-virgin olive oil

2 1/4 cups/315 grammes all-purpose flour

For the swirl:

1 cup/160 grammes cubed strawberries (1/2-inch chunks)

1 tablespoon/12 grammes granulated sugar

2 teaspoons balsamic vinegar

1. Roast white chocolate: Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet and bake for about 10 minutes. Remove from oven and stir with a spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be the colour of dark peanut butter. If it isn’t, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.

2. Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan’s long sides. Place a clean, empty baking sheet in the oven, and increase the temperature to 350 degrees.

3. Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is OK.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.

4. Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don’t overmix.

5. Place pan on baking sheet in oven. Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve. ― The New York Times

Chocolate Espresso Mousse Cakes

"You sound like you are far away. there are lots of fuzzies on the line", my mom said earlier on the phone as I was standing on the edge of the water watching Bailey timidly dip his paws in the cold marsh.
"Well mom. I am far away. and outside and it's really cold and rainy. That's probably why".
"I know where you are, obviously but what on earth are you doing outside in the rain?"
"I am taking a taking a trip home"
"ugh. "
"This is picture perfect January Parisian weather, mom. It's cold, it's damp, I can smell the leaves, the grass and I can hear the silence"
"hear the silence. Your grandma used to say that."

Well, I doubt it was bliss, peace of mind, or calm I experienced then as my feet were getting cold and the dog was looping around his leash from boredom but this moment spent outside did make me feel at home for a short while. Mom advised I got in and made myself some coffee, to which I enthusiastically agreed as I had the perfect slice of cake to go with it. Turned the coffee pot on and plated that one little cake I had saved and sat down in front of the fireplace. Then it felt cozy and warm. all the way down to my chilled bones. The temperatures have indeed dipped quite dramatically for the region and I may be the only crazy out there walking with a smile on my face, happy to bundle up in extra layers. It really put me in a mood for chocolate, coffee-ish and/or nutty desserts.

When a friend called asking if I could make a cake for a dinner party of 8 she was hosting, I don't think I even asked her preference. I happily volunteered a moist chocolate cake filled with a silky and rich chocolate mousse with a touch of espresso. I also made a pint of latte ice cream for her to plate with it. A couple days later she called as I was putting the layers in the oven and inquired how the cakes were coming along. I drew a blank, my blood froze solid. "Cakes? How many do you need for 8. ". She figured that since I like to make individual desserts that I would make petits cakes while I thought since she liked larger cakes that she was expecting one tall cake. Hmmm. since two 8-inch layers were already in the oven I said I'd make eight cakes out of that, somehow.

Instead of trying to cut 16 rounds, fit them into rings and fill with mousse, I went on with my original idea, only slightly modified. Once the layers were baked and cooled, I layered them with the mousse, refrigerated until set, cut the cake in 8 servings and cut off the round edge of each slice so they would stand straight on a plate. I decided to skip an icing of buttercream or ganache as the mousse was already rich. I used the trimmed tops of the cakes instead and I broke these into pieces, dried them in the oven, processed them to fine crumbs and coated each individual gateau with those.

One couple could not make it to the party. Their loss, our choco-espresso bliss.

Chocolate Espresso Mousse Cake Recipe:

For the cake:
1 stick (113gr) butter
1 cup (200gr) sugar
1/2 cup (45gr) natural cocoa powder
2 eggs
1 1/2 cups (185gr) all purpose flour
1 teaspoon (5gr) baking powder
1 teaspoon (5gr) espresso powder
1/2 teaspoon (2.5gr) baking soda
1 cup (250ml) warm water

Preheat oven to 325F. Butter two 8-inch round baking pans, sprinkle some flour into the pans, shake it around and tap the excess off. Line the bottoms with two 8 inch circles of parchment paper. Set aside.
In a mixer fitted with the paddle attachment, mix together the butter and sugar until light and creamy. On low speed, add the cocoa and mix until incorporated. Add the eggs, one at a time, beating well after each addition. Scrape the bowl with a spatula to make sure they are properly mixed in. Add the flour, baking powder, espresso powder and baking soda and mix on medium-low speed while slowly adding the warm water and mix until smooth. Divide the batter between the prepared pans and bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool to room temperature and unmold the cakes.
Lower the oven temperature to 300F. Level the cakes by trimming the tops off and break them in pieces. Place those on a baking sheet and bake for 15 minutes or until dried. Let cool completely and process them until smooth in food processor. Set the crumbs aside.

For the mousse:
6 oz semisweet chocolate, chopped
1/4 cup (62.5ml) whole milk
1 teaspoon espresso powder
1/2 stick (55gr) butter
1 egg yolk
1 cup (250ml) heavy cream, cold

In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, espresso powder and butter. Remove from the heat and let cool to lukewarm. Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture.

To assemble:
Place one cake layer in a springform pan, top with the mousse and place the second cake layer on top. Refrigerate until the mousse is firm, about one hour. Run a knife dipped in hot water around the edge of the cake and unmold. Use a long knife to cut the cake into 8 slices and make sure to dip it in hot water and wipe it clean each time to get clean cuts. Trim the ends of each slices to obtain triangles. Coat each piece with the reserved cake crumbs.
Serve with ice cream or some whipped cream if desired.

Monday, July 9, 2012

Ten Quick smart Things to Do With Strawberries: Day Six

Meanwhile, back to strawberries and cream: If you really hate halvah, or if you can’t find good halvah, or if you need instant gratification while looking for some good halvah, you can substitute crushed peanut brittle, almond brittle, or any kind of toffee with nuts, for the halvah. I didn’t say this would be the same as using halvah (not at all) but it will produce a very easy crowd pleaser: what’s not to love about crunchy, nutty, sweet, and buttery, bits of crushed toffee with berries and cream? I normally make my own caramelized nuts for this, but buying brittle or toffee while shopping for the berries and cream is quicker and very smart indeed.

For more ideas for strawberries, see recent and upcoming posts and my new book, Sinfully Easy Delicious Desserts (Artisan 2012) by Alice Medrich

BEST Cheesecake!

February 10, 2011

Here it is! A perfect cheesecake recipe! I can’t say I’ve ever made one that I wasn’t proud of, and yet…each has always needed a bit of “doctoring,” by some kind of extra topping to cover up a crack, fill the deflation, etc.

And then I tried this recipe last night, and it was truly flawless. The seemingly fussy oven instructions are well worth any kind of hassle, as I’ve never seen a smoother surface than what met my eyes after I opened the oven door last night. Apparently the high heat (initial 500 F) causes the eggs to puff up, and then switching it to the low heat cooks the cake without overcooking the eggs…which makes for a not only delicious, but beautiful cheesecake! I made it at Julia’s, and only have pictures of it in the pan while it cooled down pre-refrigerator (and pre-white chocolate ganache glaze that I put on it today for a nice sheen).

Oh. I said flawless recipe and I lied. The one hitch is in the crust𔂿 T butter and 3 T cookie crumbs weas not enough! So, use any cheesecake crust recipe you’ve found and liked I’m including the one that I used for Will’s birthday (ground almonds/chocolate wafer crumbs). I used chocolate wafer crumbs last night, since we were going for a black&white (dark chocolate&white chocolate) theme, with a splash of red when served with a strawberry garnish!

Black & White New York Style Cheescake

From The Best New Recipes

For the crust (from Epicurious):

7 oz chocolate cookie wafers (about 27 cookies)

1/4 c (1/2 stick) butter, melted

For white chocolate ganache:

6 oz. white chocolate, chopped

1) Adjust oven rack to middle position and heat oven to 500 F. Combine the wafer crumbs, ground almonds, and sugar, and then add the melted butter stir together until mixed. Or just throw everything into a food processor. Press into the bottom and sides of a 9-inch spring-form pan.

2) Beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, 1 at a time, beating until just incorporated and scraping down after each addition (if you don’t scrape down the bowl after each egg, cream cheese that sticks to the bowl will slowly show up as lumps in the batter). Add zest and vanilla and beat until incorporated. Remove bowl from mixer, stir in cream and sour cream.

3) Pour batter into prepared pan. Bake at 500 F for 10 minutes, and then reduce oven temperature to 200 F (leave oven door ajar as the oven temperature reduces). Close oven door, and bake about 1 hour longer, until cheesecake perimeter is set but center jiggles when pan is tapped. Turn off heat and leave oven door ajar while the cheesecake cools, about 1 hour. Finally remove the cheesecake from the oven and allow to cool completely. Cover and refrigerate until chilled, at least 4 hours (can be refrigerated up to 4 days).

4) If you want to put a shiny top-coat on it, make the ganache (and make sure you put it on a fully chilled cheesecake!): place the finely chopped chocolate in a medium sized, heat-proof bowl. Pour cream in a saucepan and put over low heat until simmering, then pour over the chocolate to cover. Let stand about 2 minutes, then whisk in tight, small circles until it’s smooth, adding butter while it’s still slightly warm. Let the ganache cool, take the cheesecake from the refrigerator, and then spoon a light layer over the top. Let set and you’ll have a smooth, shining cheesecake!

(The ganache is elegant (and delicious), but I love the understated matte finish!)

Friday, August 08, 2008

Zucchini Oven Chips

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 ½ cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray place rack on a baking sheet. (Joe and I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Bittersweet Cocoa Soufflés with Orange Blossom Cream - Recipes

I love dining at bistros not just for the comforting French dishes, but also the appealing appetizers. Many times I've shared an appetizer of liver pâté with a friend over a bottle of wine and lots of bread. It's a very filling and not to mention budget-friendly meal. Different forms of pâté can be found throughout Europe, mainly in France, Scandinavia, and eastern Europe. In markets, pâté can be found sold in sausage-like tubes, which is commonly known as liverwurst here in the States. I grew up eating many different types of kenőmájas, as it is known in Hungarian. I couldn't imagine not eating it, especially around the holiday time. It makes a very nice appetizer with pickled vegetables and bread, crostini, or crackers.

Pâté is one of those things that most people will only enjoy at a restaurant or buy in a meat market, but never actually attempt making at home. I've enjoyed many good chicken liver pâtés, but the ones I make myself are always just as good, if not better, than the ones I purchase. For this recipe I make pâté in the French style with a mixture of herbs and a dash of Cognac. It is spread into a terrine, the typical French container, and then enveloped in a layer of clarified butter, which is a traditional step that preserves the product for a month. But once broken through, the pâté should be eaten soon, which won't be a difficult task if it's served at a party. I guarantee that even the pickiest eater will enjoy this pâté. Liver might not appeal to many people, but when homemade and presented elegantly, it appeals to practically everyone. Maybe it's just the effect of the word: pâté.

Chicken Liver Pâté

Note: Dried herbs can be substituted for fresh, but use only 1/4 teaspoon of each.

1/2 cup (1 stick) unsalted butter
2 tablespoons duck fat
1 large yellow onion, finely chopped
1 garlic clove, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh marjoram
1 teaspoon minced fresh sage
1/8 teaspoon allspice
fine sea salt
freshly ground black pepper
1 pound chicken livers
2 tablespoons Cognac

Melt half the butter with the duck fat in a skillet set over medium heat. Add the onion and garlic sauté until soft and translucent, about 5 minutes. Add herbs, allspice, and season with salt and pepper. Add chicken livers and cook until just pink on the inside, about 8 minutes. Add Cognac and allow alcohol to evaporate for a few minutes. Add mixture to the bowl of a food processor and purée until smooth. Transfer to a terrine or crock and smooth top.

Melt remaining butter in a saucepan set over low heat. Let stand to separate butter fat from milk solids. Skim foam from the top. Lay additional herb sprigs over pâté for decoration. Pour over clarified butter, leaving behind the white milk solids at the bottom. Chill until firm, then cover with plastic wrap. Chill for at least 2 hours before serving. Yield: 2 cups 8 to 10 servings.

Parmesan Gougères

One of the simplest yet most rewarding pastry doughs in French cuisine is pâte à choux. Invented by an Italian chef who accompanied Catherine de' Medici to the French court on her marriage to the king, the recipe for pâte à choux has transformed many times over the centuries, but it now consists of milk or water, butter, flour, and eggs. The resulting multipurpose paste-like dough can be turned into many different treats, such as cream-filled profiteroles and eclairs, fried beignets, and gougères among many others. Gougères are the savory version made with cheese, traditionally gruyère. So it's simply a very French cheese puff that's light and airy-hollow on the inside and crisp and cheesy on the outside.

The best part about gougères, and pâte à choux in general, is that the dough can be made in just a few minutes. The key is to have a strong arm to beat the dough into a paste-like consistency. A food processor or mixer fitted with the paddle attachment can be used if preferred. The dough is then piped onto baking sheets using a pastry bag and tip, but if unavailable, a resealable plastic bag with a corner snipped off works just as well. The puffs are perfect for large gatherings and parties. I made them ahead of time for this New Year's Eve and will rewarm them in the oven once the evening festivities begin. The puffs are a very nice hors d'oeuvre before a holiday meal or a New Year's cocktail party. You will want to bake up many batches, because they disappear too quickly.

Parmesan Gougères

Note: For a richer puff, I use milk, but water can be substituted. Puffs can be reheated for a few minutes in an oven set to 350 degrees F.

1/2 cup whole milk
3 tablespoons butter
1/4 teaspoon fine sea salt
freshly ground black pepper
freshly grated nutmeg
cayenne pepper
3/4 cup all-purpose flour
2 large eggs
1 cup shredded Parmesan

Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper or Silpats.

Combine milk, butter, and salt in a saucepan set over medium heat. Bring liquid to a simmer. Once butter has melted, add pepper, nutmeg, and cayenne, to taste. Off from heat, add flour all at once, and stir the mixture with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Add the eggs, one at a time, and stir vigorously until a paste forms. Fold in three-quarters of the cheese.

Fill a pastry bag fitted with a plain 1/2-inch tip with the dough. Pipe 1-inch diameter balls onto the prepared baking sheets no more than an inch apart. Use a finger moistened with water to knock down any peaks. Sprinkle each ball with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Serve warm. Yield: 30 cheese puffs.

by Joseph Erdos on 12/29/2009 | keywords recipes | share this

Hazelnut-Espresso Truffles

For me there is no bite of chocolate more satisfying than a truffle. Named after their likeness to the rare underground mushrooms, truffles are simply made of chocolate ganache, chocolate melted into hot cream. The ganache is chilled, becoming malleable, and pieces are formed into balls that truly resemble black truffles. Then the truffles are rolled in cocoa, powdered sugar, coconut flakes, or crushed nuts. They're the perfect little chocolate dessert bites, making them ideal for a party, especially one to celebrate New Year's Eve. Enjoy one with a cocktail or a glass of bubbly, and it's the perfect ending to an evening looking toward a new year filled with hope and prosperity.

These chocolate truffles are very easy to make with no cooking or baking required. Hot cream is poured over chocolate to melt it, and then combined with sugar and pulverized chocolate wafers for a bit of texture. The mixture is then flavored with hazelnut and coffee liqueurs along with espresso powder. After chilling, the truffles are formed into balls and rolled in crushed hazelnuts. If you prefer a different nut, almond liqueur and crushed almonds can be substituted. Even though they're small, these truffles are loaded with chocolatey flavor and are just a tad bit boozey. Your guests will find it difficult to keep their hands off them.

Hazelnut-Espresso Truffles

Tip: To roast hazelnuts, place shelled nuts on a rimmed baking sheet and bake at 325 degrees F. for 10 minutes or until the skins begin to show cracks. Rub the nuts with a kitchen towel to remove skins. Grind them in a food processor.

1 9-ounce package chocolate wafers
1 cup confectioners sugar
1/2 cup heavy cream
6 ounces bittersweet chocolate, finely chopped
2 teaspoons instant espresso powder
1/4 cup hazelnut liqueur, preferably Frangelico
1/4 cup coffee liqueur, preferably Kahlua
2 cups ground skinless roasted hazelnuts

In the bowl of a food processor, combine chocolate wafers and sugar. Pulse until wafers are completely pulverized and are thoroughly combined with sugar.

In a small saucepan, heat cream over medium heat. Once cream is hot but not yet boiling, remove and pour over chocolate and espresso powder. Stir until chocolate has melted and is smooth. Stir in both liqueurs.

Combine chocolate mixture with wafer mixture mix until thoroughly combined. Chill until almost firm, about 1 hour.

Use a small releasable ice cream scoop to form truffle balls. Place on trays lined with parchment paper. Chill until balls are firm, about 30 minutes.

Using your hands, form misshapen lumps into shapely balls and roll in ground hazelnuts, pressing and sprinkling nuts onto each ball. Place back on trays and refrigerate until firm. Remove from refrigerator 10 minutes before servings. Yield: 40 truffles.

Chocolate Macarons with Ganache Filling

I love all French desserts and confections, but one of my most favorites is the macaron. Available in countless colors and flavors, macarons are very popular in France. In Paris, customers line up to buy them at many famous pastry shops, such as Dalloyau or Ladurée, which invented the double-decker sandwiched macaron in 1930. Since Paris is a bit too far for me to travel, I usually buy them at Bouchon Bakery in New York. I love all the flavors they offer even though their selection is not as wide as in France. But for me it doesn't matter, because the chocolate macaron is what I consider to be the best.

French macarons are basically meringue cookies made only of powdered sugar, egg whites, and almond flour. Getting the proportions exactly correct is key to the perfect macaron. Unlike the dense and chewy coconut macaroons, which French macarons are almost always confused with, macarons are smooth, light as air, and only slightly chewy. A smooth and flavorful filling in between two of the cookies is the icing on the cake. Pastry shops have come up with very unusual macarons and fillings, such as passion fruit and green tea, but the chocolate macaron is probably the most popular.

There are countless recipes for macarons in books, magazines, and online. Many of them have varying directions. Some say to age the egg whites for days or let the macarons chill for hours before baking, but for me that all just seems like old wives' tales. Since I'm baking for Christmas, I didn't have to time to test recipes against one another, so I relied on David Lebovitz's recipe from his book The Sweet Life in Paris. Luckily, as a famed pastry chef, he's tested many macaron recipes. I adapted his recipe to suit my tastes and found the results to be excellent. Biting into one of these macarons is such a treat it's a little bomb of chocolatey goodness.

1 cup confectioners sugar
1/2 cup almond flour
3 tablespoons cocoa powder
2 large egg whites
1/4 cup granulated sugar
ganache filling, recipe follows

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat.

Sift together dry ingredients: confectioners sugar, almond flour, and cocoa powder. Press any lumps or bits of almond through. Anything that does not go through should be discarded.

In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites with granulated sugar until smooth, firm, and glossy.

Fold the dry ingredients into the beaten egg whites a little at a time until just combined and no white shows. Do not over mix.

Fill a pastry bag fitted with a plain 1/2-inch tip with the batter. Pipe 1-inch diameter coins onto the prepared baking sheet no more than an inch apart. Use a finger moistened with water to knock down any peaks. To even out any misshapen rounds, rap the pan against the counter. Bake for 10 to 12 minutes. Let cool completely.

To fill the macarons, spread each bottom with 1 teaspoon of chilled ganache filling and cover with tops, squeezing lightly. Yield: 15 sandwiched macarons.

1/2 cup heavy cream
1 tablespoon light corn syrup
4 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 tablespoon coffee liqueur

In a small saucepan, heat cream with corn syrup over medium heat. Once cream is hot but not yet boiling, remove and pour over chocolate. Stir until chocolate has melted and is smooth. Stir in butter and liqueur. Chill for 15 to 20 minutes before using. Yield: 2 cups.

Fruitcake Loaves

I've never been able to understand why Christmas fruitcake is hated so much. What makes it such a dreaded gift, one that gets passed about or relegated to the back of the fridge? I must say I'm not the biggest fan of the cake, some are rather good, but others are just too dense and way too boozey. But this year for Christmas, I was willing to make a better fruitcake. So when a friend suggested I try making the cake from a recipe she loved just to see if I could possibly love it, I decided to give it a wholehearted try. I usually love other cakes that contain dried fruit, so what could be so bad about fruitcakes? And if they turned out better than expected, I'd have something more traditional to hand out as gifts to my fiends and neighbors.

First, I set myself some ground rules: I would under no circumstances use bright technicolor candied fruit, but instead use naturally dried fruits. And I would not soak the cake in booze and age it for days as most recipes suggest I would only soak the fruit in booze. I simply don't like a soggy cake and I don't intend to preserve it for years to come, which in the medieval past was the reason why these cakes were so laden with alcohol. I wanted a lighter cake that had the likeness of a good nut bread but with a holiday flair. And I believe I was able to achieve that and more.

I was surprised by the results. The cake was dense but had a nice texture. The dried fruit was very flavorful from my combination of rum, a traditional ingredient, and vermouth, a fortified wine flavored with herbs and spices. The many ground spices also contributed to a fragrance and flavor reminiscent of pumpkin pie. For a beautiful cross-sampling of colors, I used dried papaya, cranberries, pineapple, golden raisins, dark raisins, and dates. A bit of crystallized ginger added hot spiciness. The best part about making fruitcake is that the recipe is completely up to interpretation. Any dried fruits or nuts can be added. Any liquor will work fine for flavoring. The cake reflects the tastes of the baker, meaning it can be altered to your liking. Now, what's not to like about fruitcake?

Recipe adapted from Alton Brown's Free-Range Fruitcake.

1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup chopped dried cranberries
1/2 cup chopped dried papaya
1/2 cup chopped dried pineapple
1/2 cup chopped dried dates
1/4 cup chopped candied ginger
1 tablespoon lemon zest
1 tablespoon orange zest
1/2 cup gold rum
1/2 cup sweet vermouth
3/4 cup sugar
10 tablespoons (1-1/4 sticks) unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1-3/4 cups all purpose flour
1 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs

Preheat oven to 325 degrees F. Butter four small (6-by-3-1/2-by-2-1/4-inch) loaf pans and dust with flour.

Combine dried fruits and zests with rum and vermouth in a microwave-safe bowl. Heat in the microwave for 5 minutes. Combine reconstituted fruits with sugar, butter, and spices in a saucepan set over medium-high heat. Bring mixture to a boil, stirring often to keep from scorching. Simmer until sugar and butter has melted. Let cool.

Sift together dry ingredients: flour, baking soda, and baking powder. Add dry ingredients to fruit mixture and mix well to combine. Beat in eggs until thoroughly combined. Divide batter among prepared pans. Bake for 30 minutes or until a skewer inserted into the centers come out clean. Cool loaves in the pans for 10 minutes, then remove to a wire rack to cool completely. Yield: 4 small loaves.

Cranberry-Pistachio Biscotti

Biscotti, the popular Italian cookies, can be enjoyed any time of the year, but I find them especially appealing for the holidays. Typically made with almonds and called cantucci in Tuscany, these little treats can include any combination of nuts and dried fruits. Bright red cranberries and green pistachios are ideal for Christmas. I make them every year to share with neighbors and friends who stop by between the two holidays. They go great with coffee and tea and are perfect for dipping.

Traditionally quite dry, biscotti go well with beverages or, as the Italians enjoy them, with the dessert wine Vin Santo. The name "biscotti" translates to twice-baked. First, they are baked through and second, they are dried out. This method of preservation dates back to Roman times, when biscuits were made to last for journeys as long as months. I wouldn't recommend keeping them around for that long. However, they can be stored nicely in a tightly sealed container. But I'm sure they will disappear soon enough.

For this recipe, I add olive oil and honey for a hint of fragrance and fruitiness. I use a portion of whole-wheat pastry flour, which makes the cookies a bit more crisp. A portion of regular whole-wheat flour or the full amount of all-purpose flour would also work fine. Feel free to try a different combination of nuts and fruits. Almonds or hazelnuts are the most traditional in Italy. Besides dried cranberries, dried cherries also lend a beautiful color for a holiday treat.

1-1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup granulated sugar
2 large eggs
1/4 cup olive oil
1/4 cup honey
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup pistachios, roughly chopped
2/3 cup dried cranberries, roughly chopped

Preheat oven to 350 degrees F. Sift together dry ingredients: flours, baking powder, and salt.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs and mix until combined. Add oil, honey, lemon zest and juice, and vanilla mix until combined. Add the dry ingredients a little at a time on low speed, scraping down the sides of the bowl. Mix until combined.

Turn the dough out onto a lightly floured work surface. Knead a few times and form into two logs, about 12-inches long by 2-inches wide. Place on a rimmed baking sheet lined with parchment paper. Bake until pale golden, about 25 minutes. Let cool 20 minutes. Slice logs diagonally into 3/4-inch-thick slices. Place on baking sheet with cut side down. Bake 5 minutes on one side, turn the biscotti over, and bake an additional 5 minutes until lightly golden. Let cool completely. Yield: 30 biscotti.

by Joseph Erdos on 12/21/2009 | keywords recipes | share this

Molten Chocolate Cakes

Chocolate molten cake is my personal weakness. I cannot go without ordering it when I see it on a restaurant menu. Fairly common on many menus, it is a dessert that is not always created euqal. I can attest to this because I've tried pretty much all of them. But the best molten chocolate cake I've ever had is the one served at Jean Georges Restaurant it's a signature dish of the restaurant and is on the menu at practically all of Jean Georges's establishments. For me it is an unforgettable dish. And I convince all my friends to try it too I rarely have to force them. As the saying goes, dessert is served last, but don't let it be least, especially not this one.

This dessert is probably one of the easiest to make at home. So if you're unable to have dinner at Jean Georges or are on a budget like I am, why not try making it at home. It's a simple yet highly rewarding dessert. It's perfect for a dinner party because it can be made ahead, refrigerated, and baked just minutes before it's time to eat dessert. The first spoonful of lava-like chocolate oozing out from the center of the cake is so seductive that guests won't soon forget it. I think any holiday meal would benefit greatly with this molten cake served as dessert. It's a little bit unexpected and will add that touch of gourmet to the evening.

Many claim to have invented the recipe, but I think it might even be a dessert that Jean Georges himself created. But with a dessert this good, you might want to claim it's your personal concoction. To put my spin on the recipe, I heighten the chocolate flavor by adding espresso powder and pure vanilla extract. For a touch of heat, I also add a pinch of cayenne pepper. It's almost unnoticeable but it makes the difference in rounding out the complexity of the chocolate flavor. Any flavorings that you prefer can be added: a hint of orange, raspberry, or mint liqueur are all great options. For the purist, leave out all the flavorings, and the result will still be as satisfyingly rich and decadent as the original.

10 tablespoons unsalted butter, cut into pieces
3 tablespoons all-purpose flour
1 tablespoon cocoa powder
5 ounces bittersweet chocolate, finely chopped
1/4 teaspoon instant espresso powder
1/8 teaspoon cayenne pepper
1/2 teaspoon vanilla extract
3 large eggs
3 large egg yolks
1/3 cup granulated sugar
1/8 teaspoon salt

Preheat the oven to 450 degrees F. Butter six 4-ounce custard cups and dust lightly with flour.

On medium-low heat, melt butter and chocolate in a heat-proof bowl set over a pot of simmering water. Add the espresso powder and cayenne pepper. Stir until the chocolate has melted completely and the mixture is well incorporated. Remove from heat, add vanilla, and let cool slightly.

Meanwhile, using a mixer fitted with the whisk attachment, beat together the eggs, egg yolks, sugar, and salt until light and frothy. Fold the mixture into the cooled chocolate. Sift the flour and cocoa powder over the bowl fold until combined. Divide batter among prepared custard cups. Place cups on a rimmed baking sheet.

Bake the cakes until centers are soft and sides are set and pull away from cups, about 8 to 10 minutes. Invert each cup onto a plate and let sit until cake drops from the cup. A small offset spatula can be used to assist. Serve immediately. Yield: 6 servings.

Top 10 Best Cookbooks of 2009

This year the world of cookbook publishing has expectedly turned toward the subjects of homecooking and world cuisine. These books exemplify the trend and represent the best of this past year. Ratio , my top choice, is not really a cookbook at all. It's more of a roadmap for cooking the way chefs do, memorizing rote ratios. Conversely, Marco Canora's book focuses on the importance of instinct over ratios. Chefs use a bit of both in the restaurant kitchen. Thomas Keller, unarguably the most renowned chef in America comes out with a book focused on homecooking from his restaurant Ad Hoc. It's a departure from his previous and mostly unaccessible cookbooks like his Sous Vide . There are books on Portuguese, Italian, Indian, and Greek cuisines. All show the traditional foods of each country while also bringing to light each's culinary modernizations. The most noticeable trend in latest years has been a return to artisanal baking. The books Baking and Jim Lahey's My Bread offer up recipes for all the classics as well as Lahey's application of his noteworthy no-knead method. And lastly, Judith Jones, the publishing world's famous cookbook editor, shows us how to cook economically for ourselves. Since many of us are dining out less, this book is perfect for those who seek recipes designed for one. Any of these books make a great gift for the cookbook collector or kitchen renegade.

The very succinctly written Ratio (Scribner, $27), the newest book by food writer Michael Ruhlman, does as the subtitle suggests: it provides the codes behind the craft of cooking. Ratio is really the anti-cookbook, it does not provide recipes for bread, or biscuits, but explains the ratios that make recipes for such items work. Any cook or baker with the proper technique can utilize this book. It’s especially for the type of culinary rebel who likes to wing it in the kitchen. Many or most restaurant chefs rely on these rote ratios for their daily recipes. The book truly allows the reader to learn how to be self-sufficient in the kitchen instead of bending over backwards to follow word-by-word directions in a cookbook. If the proper ratio is met, the recipe will work. Ruhlman shows us it’s as simple as that.

In his first book, Salt to Taste (Rodale, $35), restaurateur Marco Canora encourages home cooks to cook by instinct, as he says "to salt to taste." According to Canora, taste more so than ratios will determine a dish. Canora’s many years of experience, cooking in Florence and for Tom Colicchio, as well as his Italian upbringing has led to this very informative cookbook. Included are recipes in the vein of Tuscany, an ingredient guide, and thorough tips and hints for preparations and shortcuts that dot the margins. This book brims with intelligence and confidence, aspects that Canora wants to pass on to the reader and home cook. Everyone has his/her own sense of taste and each restaurant is a reflection of the chef’s personal taste. So is homecooking a reflection of the home cook. Canora wants us to cook better by relying on our senses: to see, hear, and taste when food is done to perfection. For example, a seared duck breast will puff like a balloon when it is medium-rare. This book teaches those techniques while encouraging improvisation by means of his philosophy of taste.

There is nothing more indicative of Italian food than pasta. Making pasta from scratch isn’t as daunting as it may seem to the novice cook, especially if the detailed directions in this pasta-specific cookbook, Pasta Sfoglia (Wiley, $29.95), are followed. The first book by restaurateur couple, Ron and Colleen Suhanosky covers the gamut of fresh and dry pastas, filled pastas, gnocchi, and grains. The photographs are mouth-watering and inspirational. I’ve already made sweet potato gnocchi from this book and look forward to trying the many types of pasta such as Ron’s special duck-egg pasta, farro pasta, buckwheat pasta, as well as recipes for risotto, polenta, and more. This book is an essential guide for making homestyle pasta to do the most expert Italian nonna proud.

Judith Jones graces us with yet another truly wonderful book, The Pleasures of Cooking for One (Knopf, $27.95), a cookbook designed for single diners. A few years ago I had the pleasure of hearing Jones speak about her then book, The Tenth Muse , at the James Beard House. There she lamented the difficulty of finding cookbooks designed with recipes for one. I am glad to see that she has remedied that niche by writing her own cookbook, one that is filled with delightful recipes. Elegant recipes for such dishes as boeuf bourguignon find a home in this book alongside simple soups and egg dishes. Jones cites cooking as an ongoing process in which one dish is not the end all but a first in a succession of reincarnations of second or even third dishes. This is important advice for the single cook who wants to make use of every purchase and leftover. Jones truly shows us it’s not a hassle to cook for oneself as many may come to think, but a pleasure.

The New Portuguese Table (Clarkson Potter, $32.50), the long-awaited first book from David Leite, award-winning writer and publisher of, opens the doors onto the overlooked and underutilized cuisine of Portugal. Leite offers traditional recipes for sausages and salt cod fritters as well as modern-day fusion recipes that highlight the new culinary direction of the Portugal of today with its rising chefs. Anecdotes of Leite’s travels and childhood memories as well as a Portuguese-ingredient encyclopedia round out the book. A well-packaged primer to the earthy flavors of Portuguese cuisine, this book offers accessible recipes that until now have only been available at a Portuguese table.

Who doesn’t love Indian food? It’s the type of cuisine that we all think we know until it comes time to actually attempting it at home. Indian cooking is daunting to most: the elaborate steps, the grinding of exotic spices, and the long cooking times can all make a novice cook’s head spin. Food writer Monica Bhide comes along with her third cookbook, Modern Spice (Simon & Schuster, $25), a new treatise per se on Indian cooking. She reinterprets, reinvigorates, and reinvents the cuisine by providing recipes that are easy to follow and use lesser yet still key ingredients that highlight the primary features of Indian cooking, which are flavor and spice. Bhide shows us through her recipes and life’s stories that a cuisine of any country is ever evolving, and this book brings the ancientness of Indian cooking into the next century.

With How to Roast the Lamb (Little, Brown, $35), Michael Psilakis takes his love for the cuisine of his heritage and childhood and adds his years of restaurant experience to pull together a cookbook that seems to reinvigorate Greek cuisine as a whole. As the chef of the only Greek restaurant in the United States to hold a Michelin star, Psilakis has quickly made a name for himself in Mediterranean cooking and the New York restaurant scene. In this book Psilakis shares traditional Greek recipes influenced by his mother's palate as well as recipes from his two Greek restaurants. Anecdotes preceding each section invite the reader into the stories of his family, showing us the side of his life that shaped his future and most importantly his tastes. The book also includes a helpful section on Greek ingredients and shortcut alternatives. This book not only presents Greek cuisine but Greek culture as well.

Jim Lahey, the founder of New York’s famous Sullivan Street Bakery and the person who almost single-handedly revolutionized baking by inventing the no-knead method offers up his unique recipes in his first book, My Bread (Norton, $29.95). In 2006, Mark Bittman of the New York Times released a recipe for Lahey’s no-knead bread, sparking Internet frenzy. Since then Lahey has created even more no-knead bread recipes based on that one mother recipe. As more and more homebakers find a renewed interest in the art of bread baking, they will be drawn to Lahey's recipes. For those who have tried Lahey’s bread or are simply curious to know, this book is just the source for making simple and very satisfying breads. What could be more enjoyable than baking fresh bread at home? This book represents Lahey’s passion for baking and his willingness to teach novice bakers or more experienced bakers the methods that have made him and his bakery famous.

Baking (Ten Speed Press, $40), the follow-up to last year’s Cooking, is another thorough culinary compendium by food-writer extraordinaire James Peterson. it covers the all-encompassing subject of baking with 300 recipes and 2000 photographs all by the author himself. Peterson focuses on recipes and techniques in the classical French style, with chapters on cakes, tarts, pastries, breads, soufflés, and mousses, among many more. Step-by-step illustrations break down more complicated recipes into smaller more understandable modules making some of the more complicated recipes more accessible. It’s the perfect book for those who want to learn everything about baking in all its precise incarnations. It’s a book not only useful for the student, but the teacher as well. I find there is always something to learn in a James Peterson book.

Ad Hoc at Home (Artisan, $50) introduces us to another side of America’s top chef, Thomas Keller, one that shows him as a homecook making classic American dishes. Keller, of French Laundry and Per Se fame creates possibly his first truly accessible cookbook for the home cook. All of his books up to this point have been more or less treatises on his revolutionary work in the haute cuisine world of the restaurant kitchen. This new book, based on his homestyle restaurant, Ad Hoc in Yountville, CA, shows us that homecooking is also dear to his heart. Simple, straightforward recipes for chicken, pies, and biscuits hearken back to simpler times in American country cuisine. This is what cooking is all about and Keller, with his personal flair and technical expertise, shows cooks how to perfectly recreate these tried and true favorites easily at home. Though many recipe may seem fussy at first, it's simply Keller showing his close attention to detail, which makes his food unparalleled to others.

Pappardelle with Short Rib Ragù

A fine Italian restaurant can always be gauged by their fresh pastas. I take notice of a restaurant's good selection of filled pastas as well as the long, cut pastas such as tagliatelle and pappardelle. Whenever I see either of those two favorite pastas on any menu, I always order it. Often it will be served with a hearty and soul-satisfying sauce of ground meat or shredded braised meat. Braising, a technique synonymous with winter, takes lesser cuts of meat and, after cooking for a long period of time at a steady temperature, transforms them into succulent, tender bits. Short ribs are ideal for braising as wonderful flavors are extracted from the meat and bones in the process. It all goes to flavoring a hearty sauce that the Italians call a ragù.

I love to make fresh pasta at home. It's just as—if not more—rewarding than eating it at a fine Italian restaurant. Here I make an almost all-yolk pasta, slice it into wide strips, and dress the finished product with a rewarding sauce. The ragù is made from a combination of aromatic vegetables and flavorful wine and stock. A bundle of herbs tied together into a bunch and added to the liquid adds additional flavor. After the ribs have cooked for three hours with the meat falling from the bone, the sauce is reduced just until slightly thickened. It's then ready to serve over the golden ribbons of pappardelle. This dish is a great choice for a weekend family dinner or an elegant holiday party in celebration of Hanukkah or Christmas. Complete the meal with a robust glass of red wine, a good Chianti perhaps.

For this recipe, a casserole with a tight-fitting lid that is oven-proof is the best choice for cooking the ribs. A Dutch oven is ideal as its cast-iron construction makes sure its contents cook steadily without any fluctuations in temperature. It can go right from the stovetop to the oven without any worry. When buying the ribs, look for short ribs cut flanken style, which means the ribs are cut crosswise. Ask your supermarket butcher for this unique cut as it is typically cut to order in meat departments. It will usually not be available on the refrigerated shelves.

2 tablespoons canola oil
3-1/2 to 4 pounds short ribs flanken style, cut into 2-inch segments
fine sea salt
freshly ground black pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh parsley
1/4 teaspoon black peppercorns
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup port wine
2 cups dry red wine
8 garlic cloves
3-1/2 cups beef stock
1 pound pappardelle, recipe follows
grated Pecorino Romano, for garnish
chopped parsley, for garnish

Preheat oven to 325 degrees F.

Warm oil in a 6-quart Dutch oven set over medium heat. Liberally season ribs with salt and pepper. Once oil is hot, cook ribs in two batches, searing all sides until brown. Remove to a plate.

Meanwhile, prepare the bouquet garni by combining bay leaf, rosemary, thyme, parsley, and peppercorns on a square of cheesecloth. Bring corners together and tie securely with kitchen twine.

To the casserole, add carrots, celery, onion, and shallots cook until softened, about 10 minutes. Stir in flour and tomato paste. Deglaze the casserole with port wine, scraping the brown bits from the bottom. Add red wine simmer until reduced by about half and alcohol has evaporated, about 10 minutes. Add garlic, beef stock, and the bouquet garni. Return the browned ribs to the casserole. Bring liquid to a simmer. Cover casserole and place in oven for 3 hours.

Remove casserole from oven and set over medium heat. Remove the braised ribs to a plate. The meat should fall off the bone. Discard bones and the bouquet garni. Shred meat into small pieces. Skim off fat from surface of the sauce. Return shredded meat to the casserole. Simmer sauce until reduced by about half.

Meanwhile, bring a large pot of liberally salted water to a gentle boil. Cook pappardelle for 1 minute. Drain pasta and divide among bowls. Top each bowl with ragù and garnish with Pecorino and parsley. Yield: 4 to 6 servings.

2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
5 large egg yolks

Combine flour and salt in a large bowl. Create a well in the center and add the egg and egg yolks. Using a fork, beat the eggs while mixing in the flour a little at a time. Once the dough has come together, if it is too dry and crumbly, a little water can be added.

Turn the dough out onto a lightly floured work surface. Form into a ball and knead until the dough takes on a smooth surface, about 10 minutes. Form the dough into a disk and wrap tightly in plastic. Let it rest for about 20 to 30 minutes at room temperature.

Cut the disk into about 4 pieces. Work with only one piece at a time and keep the remaining pieces wrapped in plastic. Form the piece into a flat disk, lightly flour, and feed it into the machine starting with the largest setting. Fold the dough in half and roll it through again. Now start moving onto the next setting and so on until the next-to-last setting is reached. If the sheet starts to get too long, cut it in half. The sheet of pasta should be silky smooth and less than 1/16-inch in thickness.

Lay the long sheet of pasta on a lightly floured work surface. Fold it in half and half again. Using a sharp knife, cut the sheet into pappardelle, 1-inch wide strips. Unravel each strip and lightly dust with flour. Gather pappardelle into small bundles on a tray dusted with flour until ready to cook. Or let air dry completely and store in resealable plastic bags for a later use. Yield: 1 pound pappardelle.

by Joseph Erdos on 12/15/2009 | keywords recipes | share this

Top 5 Essential Kitchen Tools for Under $30

When it comes to kitchen gadgetry, many of them are just that, gadgets, but some are surprisingly more than useful. Many I consider essential. I've come to rely on the following kitchen tools because they simply work. The list contains my five favorite tools that I consider indispensable. The results of using these products speak for themselves. Some make preparation tasks easier and more fun whereas others ensure properly baked treats. Any of these tools would find a nice home in a culinary enthusiast's kitchen drawer. They also make excellent stocking stuffers for the upcoming holiday. And to top it off, they're affordable too, all coming in at or under $30.

Flavour Shaker , $30. My favorite gadget in the kitchen is the Flavour Shaker from everybody's favorite British chef Jamie Oliver. I've had mine for over a year and always find a reason to use it. The device is basically a mortar and pestle that behaves like a cocktail shaker. Simply twist it open, add whatever you like, close it tightly and shake. Unlike a mortar and pestle, you do not need to exert pressure to smash spices and you won't have bits flying all over the kitchen. The ceramic ball does all the work for you. The Flavour Shaker is easy to use and everything remains inside. I use it to crush all my spices. It's perfect for coarsely crushed black pepper for my steaks. It does wonders on a clove or two of garlic. It can also make pestos and salad dressings.

Benriner Mandoline , $20. When a sharp knife seems too unwieldy to do the trick, a mandoline is always the tool I reach for. The Benriner is one of the most affordable mandolines in the market. It's easy to use and produces high-quality results. Create very thin potato slices for gratins, fries, or chips. Julienne carrots and other root vegetables. Great for making thin vegetable slices for many recipes, from the precise cuts required by haute cuisine to the simple execution of stir-frys and salads. Thinly sliced cucumbers or radishes are my favorite. When you need to slice vegetables in large quantities, the Benriner is ideal. That's why restaurant chefs use it so often. Slice countless onions easily for that onion marmalade or pickled onions. A lengthy task is made almost hassle free. Just watch your fingers!

Beater Blade , $20. Bakers know that it's important to incorporate a cake batter completely. That's why many recipes emphasize the scraping down of the mixing bowl between each addition of ingredients. We've all ignored those directions at one time or another, but the result is more than likely a batter with lumps of sugar or flour that when baked makes an unattractive and unprofessional cake. The Beater Blade fixes that. It's perfect for for the lazy baker in all of us. The paddle blade is designed very similarly as the Kitchen Aid Mixer's blade, except that it has squeegee-like fins that sweep the bowl with every revolution. No more scraping is necessary except to remove the batter into the pan of course. The blade is available for Kitchen Aid And Cuisinart machines.

Silpat Nonstick Baking Mat , $20. Silpats have been around for many years in professional restaurant kitchens. Pastry chefs just can't do without them. Line a baking sheet with a Silpat, and anything that's placed on it bakes more evenly and the best part is it doesn't stick. Cookies slide right off. Silpats also work wonderfully for making brittles and very thin cookies such as tuiles. My favorite use for the silicone mat is for rolling out pastry for pie crusts or cookies. No flour is required and no sticking to the board. Roll the dough right on the Silpat, cut out the cookies, remove the negative space, and the mat is ready to go on a pan to be baked. Silpats are available in various sizes.

Microplane Grater/Zester , $12. The story of the Microplane as a kitchen tool began when a woman baking an orange cake, who was frustrated with her grater, decided to reach for the new wood rasp her husband had brought home from the hardware store. Ever since then, the Microplane has become a permanent fixture in the kitchen. The greatest inventions are almost always born by accident. The sharp teeth of the Microplane do wonders on zesting citrus fruit and grating spices. It also works wonders on garlic, ginger, cheese, and my favorite, horseradish. From the wood shop to the kitchen, the Microplane is an essential tool. Microplanes are available in various sizes from fine to extra course.

Sunchoke Latkes

Eating potato pancakes carry many childhood memories for me, especially of summers spent with my paternal grandparents in the countryside of Hungary. I can almost clearly remember myself in the garden right outside the kitchen door, eating them as my mother brought them out, one by one, slathered with jelly or applesauce. Popular throughout Eastern Europe, potato pancakes are also known as latkes in Yiddish, and are traditionally eaten during the Jewish holiday of Hanukkah. They can be enjoyed as a sweet treat or a savory appetizer when served with sour cream. The purists like them plain, but I can eat them every which way. The key with these pancakes is to eat them as soon as they are fried because they are only as good as they are hot and fresh.

In this recipe I use a combination of shredded root vegetables, such as sunchokes from the Union Square Greenmarket, potatoes, and carrots. All provide a variety of flavor and texture. Sunchokes, also known as Jerusalem artichokes—though they're neither native to Jerusalem nor related to artichokes, are knobby ginger-like tubers with a slightly sweet and nutty flavor. They can be eaten with or without their skin, raw, steamed, or quickly fried or roasted. They are also a healthy form of carbohydrate, containing inulin instead of starch, making them suitable for diabetic diets. They are easy to cook with and work wonderfully when combined with other root vegetables. Every now and then my family likes to have a potato pancake night where we eat only them for dinner. Try this recipe for a pancake night with your family and make some new memories. Happy Hanukkah!

Note: To shred all the vegetables, use the medium-size holes on a box grater.

1 pound sunchokes, peeled and shredded
1 pound russet potatoes, peeled and shredded
1 large carrot, peeled and shredded
1/3 cup all-purpose flour
fine sea salt
freshly ground black black pepper
2 large eggs, lightly beaten
canola oil
sour cream, for serving

Toss together sunchokes, potatoes, carrot, and flour in a large bowl. Season with salt and pepper. Add eggs mix well to combine.

Warm oil in a large nonstick skillet over medium-high heat. Use a 1/4-cup measure to scoop sunchoke mixture into pan. Tamp mixture in pan to form pancakes about 2-1/2-inches in diameter. Cook 3 to 5 minutes per side until golden brown. Remove to tray lined with paper towels. Serve immediately with sour cream and a grinding of black pepper. Yield: 12 latkes.


When I think of casseroles, I imagine layers and layers of meats and vegetables slowly cooking together until fork tender. Baeckeoffe is that casserole it beats all other casseroles. Beef, lamb, and pork are combined with onions, leeks, and carrots, then drowned in wine, and slowly braised for hours in the oven until just perfect. Baeckeoffe, which translates to baker's oven, originates from Alsace, France, a region that has changed hands many times between France and Germany. In many ways, especially gastronomically, it maintains a German identity. Here you will find beer, sausages, sauerkraut, and vineyards growing typical German grapes like Riesling and Gewürztraminer. Many dishes are specific to this region, Baeckeoffe being one of its most famous traditional foods.

The most appealing features of the dish are its minimum supervision to make and ability to feed a large, busy family—of particular interest in olden times. As the story goes, Alsatian women would drop off their casseroles with the local baker on Monday, which was the day set aside for doing laundry. The baker, who may have had many casseroles in his oven at one time, used a rope of dough between the rim and lid of each casserole to form a tight seal and keep in moisture. The low, steady temperature of the baker's oven was the ideal environment for cooking the Baeckeoffe. Once the women finished their chores, the children returned from school, and the husbands returned from work, the casseroles would be ready for retrieval from the baker.

The key step in making Baeckeoffe is to marinate the three types of meats and vegetables overnight with Riesling, allowing the meats to be permeated with its fruity flavors. The Baeckeoffe is ready for baking the next morning. But first, thin slices of Yukon gold potatoes line the bottom of the pot, followed by the marinated mixture, covered with more potato slices. Waxy potatoes such as Yukon gold or red-skinned work the best, because they keep their shape during the long cooking time. Another bottle of Riesling tops the contents before the rim is fitted with a traditional rope of dough to seal the lid. This step cannot be omitted, otherwise the liquid can bubble out of the pot and into the oven. The cooking environment that this creates is very similar to that created by a pressure cooker. The resulting meal will be luscious, moist, and flavorful. This winter season make hearty Baeckeoffe for your family.

Adapted from The Cuisine of Hubert Keller by Hubert Keller with John Harrison.

Note: For this recipe I use a Dutch oven, but if you can find it, a clay tureen is more traditional and possibly better.

for the marinade:
1 pound beef chuck, cut into 1-1/4-inch chunks
1 pound pork butt, cut into 1-1/4-inch chunks
1 pound lamb shoulder, cut into 1-1/4-inch chunks
2 yellow onions, minced
3 garlic cloves, minced
2 small leeks, white and light-green parts only, julienned
1 large carrot, cut into 1/8-inch slices
2 bay leaves
1 sprig thyme
1 teaspoon juniper berries
3 tablespoons minced parsley
1 750-ml bottle Riesling

for the assembly:
olive oil
3 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
fine sea salt
freshly ground black pepper
1 750-ml bottle Riesling
3/4 cup all-purpose flour
5 tablespoons water

For the marinade, combine meat, vegetables, herbs, and wine in a large glass or ceramic bowl or dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees F. Rub the inside of a 6-quart Dutch oven with oil.

To assemble the casserole, line bottom of Dutch oven with half the potato slices. Season with salt and pepper. Pack in meat and vegetables in layers. Season with salt and pepper. Pour in marinade. Cover meat and vegetables with the remaining potato slices. Season with salt and pepper. Pour in wine just until potatoes are covered with liquid.

Make a paste by combining flour, water, and 1 tablespoon oil. Knead and roll into a long snake. Place around the rim of the Dutch oven. Slightly loosen the screw of the knob on the lid to create a vent hole. Place the lid on the dough and press tightly to seal.

Place the Dutch oven on a rimmed baking sheet and into the oven. Bake for 3 hours. Remove the lid with the pastry. Serve piping hot. Yield: 6 to 8 servings.


  1. Wilmer


  2. Yonos

    Rather valuable piece

  3. Catterick

    "My hut is on the edge, my office is in the center!" It was a quiet St. Bartholomew's night. The student does not know in two cases: either he has not passed it yet, or has already passed it.

  4. Voodoom

    Delete anything that is not relevant.

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