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This Swiss version of a traditional Viennese linzer tart uses cocoa powder in the dough. Plus: More Dessert Recipes...

This recipe offers an amazing range of textures and temperatures—individual warm chocolate soufflés topped with ...

The leftover batter can be baked in whatever shape you like, such as ribbons or tuiles. Plus: More Dessert Recipes...

In this rich cake, a flavorful blend of amaretti and blanched almonds replaces the usual flour. Serve it with whipped...

The combination of pistachios, oranges, phyllo and spices lends a flavor of the eastern Mediterranean to this delicio...

Dress up this chocolate pudding for grown-ups with sweetened vanilla-flavored whipped cream and chocolate shavings or...

This moist layer cake is filled and frosted with ganache and decorated with Modeling Chocolate, which resembles a pli...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

This buttery yellow cake is so wonderful, you may never make pound cake again. It's unusual not only in the proportio...

The compote is best eaten the day it is made. Substitution: Get hold of some wild berries if you can, but this is a g...

This cake begins with two 8-inch round layers that are split in half horizontally and given a light soaking with a ru...

Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after ...

Juicy ripe strawberries make a refreshing topping for this rich, buttery tart. At The River Café, the dough is c...

These luxurious gelati are delightful with espresso, but they are also wonderful on their own. They're best eaten on ...

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