Decadent Desserts

Chocolate truffle cake, apple tarte tatin, and 13 more desserts to serve this New Year's Eve.

Creme Brulee

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 »Erik Rank

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 »Meredith Heuer

Flourless Chocolate Soufflé

Rich yet airy, this decadent chocolate dessert also happens to be gluten-free.Helen Rosner

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.Todd Coleman
Croquembouche

Croquembouche

Literally named "crunch in the mouth," croquembouche is an edible monument of caramelized pastry.Todd Coleman
raspberry trifle

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 »Quentin Bacon

Chocolate Truffle Cake

This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.Landon Nordeman

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.André Baranowski
Poached Pears

Port Wine Poached Pears

Poaching Bosc pears in port wine turns them a beautiful, vibrant red.André Baranowski