Dessert, Egg Recipes

Homemade caramel rum cake layered with double mocha ice cream and semisweet chocolate ganache. A multi-layer showstopper dessert for serious celebrations. This is Part 1 covering the caramel and cake.

Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Not your grandma's carrot cake. This one's spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

Hot fudge pie: a crustless chocolate brownie-pie hybrid baked until the center stays gooey and molten. Five minutes of prep, served warm with ice cream.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Classic devil's food cake with deep chocolate flavor and silky fudge frosting. Two-layer cake with tender, moist crumb from boiling water and rich cocoa.

Classic carrot cake loaf with grated carrots, cinnamon, chopped nuts, and cream cheese frosting. Baked in loaf pans for easy slicing, this moist oil-based cake is simple to make.

Chocolate lover's cake with four thin layers of sour cream chocolate cake sandwiched with fudge frosting and topped with chopped pecans. Bare sides show off the dramatic layered interior.

Triple-layer cheesecake on a chocolate wafer crust with a chocolate-sour cream base, brown sugar-pecan middle, and almond-vanilla top, all finished with a glossy chocolate glaze.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

Rich chocolate layer cake with applesauce folded into the fudge base. Four layers split from two 8-inch rounds, frosted with fluffy apple cream or apple fluff for an elegant finish.