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This rich cake is ready in less than an hour. "Don't worry -- the batter will seem low in the pan, but it bakes beautifully to a 1-inch layer," says recipe developer Alice Medrich. "The fudge frosting needs an hour or so to chill, to thicken and become spreadable. Don't substitute for the natural sweetened cocoa powder."
Sparkling wine in the batter and glaze adds a unique brightness to this party-worthy dessert. "I use vanilla paste here for its intense flavor," says recipe developer Alice Medrich. "You can also use an equal amount of vanilla extract in place of the paste."
Best enjoyed warm from the oven, this munchable treat has an airy brownie filling and a flaky, buttery crust. "I tend to pick up a slice and eat it with my fingers, like pizza," says recipe developer Alice Medrich.
Pour creamy vanilla custard over a tender cookie crust and top with brandy-soaked pears. "Tahitian vanilla adds cherry flavor notes to this tart, making it a natural to pair with nutmeg," says recipe developer Alice Medrich. "Other vanilla extracts would also work."
Tiny specks of vanilla bean give this creamy custard intense flavor, while a sprinkle of sea salt adds intrigue. "Forget about caramelizing the sugar," says recipe developer Alice Medrich. "Simply press the brown sugar, with a pinch of salt, in the bottom of the dish. It dissolves into a sauce as the flan bakes and cools."