The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.
These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste.
A pie so fresh and delicious, you can taste and smell the briars.
Melted butter is brushed between each layer of this delicious spice cake creating a very moist result.
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.
This heavenly dessert is made with meringues and candied chestnuts.
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
"The fine arts are five in number," wrote the chef Marie-Antoine Carême, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.
This flourless chocolate cake, Heatter's most popular recipe ever, is rich, moist, and surprisingly light.
Baking ideas, like the one for this variation on Craig Claiborne's basic cheesecake showcase Maida Heatter's creativity.
This traditional dessert is made with tons of sugar and an outrageous amount of butter.