Decadent Desserts Published Dec 25, 2009 10:00 AM Food SHARE Chocolate truffle cake, apple tarte tatin, and 13 more desserts to serve this New Year’s Eve. Creme Brulee Creme Brulee This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City’s Le Cirque. See the recipe for Creme Brulee » Chocolate Brandy Hazelnut Torte Crisp, crunchy ladyfingers and toasted hazelnuts mold together with sweet raspberries, chopped chocolate, and brandy for the perfect biscotti-like, freeze-made treat. See the recipe for Chocolate Brandy Hazelnut Torte » Flourless Chocolate Soufflé Flourless Chocolate Soufflé Baked Alaska 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. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat. Literally named “crunch in the mouth,” croquembouche is an edible monument of caramelized pastry. Raspberry Trifle This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. See the recipe for Raspberry Trifle » Red Velvet Cake According to legend red velvet cake was invented in the 1950s at Oscar’s in New York’s Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary (whose recipe we adapted) claims red velvet cake originated during the Civil War, and that southern ladies made it “to keep their husbands home.” See this Recipe André Baranowski Warm Soft Chocolate Cake This signature dessert is loved for the unfailingly delightful surprise of the cakes’ oozing centers. See the recipe for Warm Soft Chocolate Cake » Chocolate Truffle Cake This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa. Chocolate Caramel Tart Dark Dutch-process cocoa powder makes for a more flavorful, cookie-like crust, serving as the perfect base for a layer of rich caramel topped with decadent ganache. Port Wine Poached Pears Poaching Bosc pears in port wine turns them a beautiful, vibrant red. Get the recipe for Port Wine Poached Pears » MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.