PASTRY & CAKE GALLERY

DESCRIPTION:
Banana bread is a type of bread that is made with mashed fully ripe bananas. It is often a moist, sweet, cake-like quick bread; however, there are some banana bread recipes that are traditional-style yeast breads.

MAIN INGREDIENTS:
Banana, sometimes nuts and chocolate

DESCRIPTION:
Black Forest gâteau (British English) and Black Forest cake (American English and Australian English) are the English names for the German dessert Schwarzwälder Kirschtorte , literally "Black Forest cherry torte". Black Forest cake originated in Germany.
Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol. German statutory interpretation states Kirschwasser as a mandatory ingredient, otherwise the cake is legally not allowed to be marketed as Schwarzwälder Kirschtorte.

MAIN INGREDIENTS:
Cherries, kirsch, and chocolate.

DESCRIPTION:
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European fruit cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularised in the 1950s and 60s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

MAIN INGREDIENTS:
Varies, often chocolate.

DESCRIPTION:
Chocolate cake is a cake flavored with melted chocolate or cocoa powder.

MAIN INGREDIENTS:
Chocolate

DESCRIPTION:
A cupcake (also British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

MAIN INGREDIENTS:
Varies; is usually topped with icing, but the colour of the icing may vary (is sometimes topped with chocolate flavoured icing in which the case the icing will be brown, is sometimes lemon, and is sometimes orange).

DESCRIPTION:
A dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream.[1] It takes its name from the feminine form of the French word dacquois, meaning 'of Dax', a town in southwestern France. It is usually served chilled and accompanied by fruit. A particular form of the dacquoise is the marjolaine, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream.
The term dacquoise can also refer to the nut meringue layer itself.

MAIN INGREDIENTS:
Almonds, hazelnut, and chocolate.

DESCRIPTION:
Devil's food cake is a moist, airy, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil's food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting.
Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.
Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes. Devil's food cake was invented in the United States in the early 20th century with the recipe in print as early as 1905.
A similar cake, the red velvet cake, is closely linked to a Devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable. Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.

MAIN INGREDIENTS:
Chocolate and/or cocoa, and baking soda.

DESCRIPTION:
Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: Dobos torta) is a Hungarian cake named after its inventor, a well-known Hungarian confectioner, József C. Dobos (1847–1924) in 1884.[1] It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is uncoated, since it was a slice of a big cake. Dobos' aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out.
The name is also sometimes spelled 'Dobos-torta' or 'Dobostorta'; since "dobos" means "drummer", it's sometimes joked about that the name comes from the frosting the cake has, which is so hard it can be beaten like a drum.

MAIN INGREDIENTS:
Spongecake layered with chocolate buttercream and topped with thin caramel slices.

DESCRIPTION:
Esterházy torte is a Hungarian and Austrian cake named after Paul III Anton, Prince Esterházy, a wealthy prince and diplomat of the Austro-Hungarian Empire. It has become one of the most famous cakes in Europe.
It was invented in the 19th century in honor of Prince Esterházy.
Esterházy torte consists of buttercream sandwiched between four to five layers of almond meringue. There are, however, many different recipe variations.

MAIN INGREDIENTS:
Chocolate buttercream, sponge cake.

DESCRIPTION:
A flourless chocolate cake is a type of cake made from an aerated chocolate custard. It is prepared with a whole egg foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix (which contains only the starch naturally present in the chocolate) and then baked in a bain-marie. While traditionally considered a restaurant-style dessert, flourless chocolate cake is also popular for gluten-free diets.
A similar cake with little or no flour in which the egg matrix is allowed to collapse is known as "fallen" or "molten" chocolate cake and was popularized by, among others, Jean-Georges Vongerichten's restaurants.
Torta caprese, originating from the Italian island of Capri, is a traditional flourless chocolate cake popular in that region.

MAIN INGREDIENTS:
Chocolate.

DESCRIPTION:
Kladdkaka (lit. Gooey cake but more commonly known as "chocolate mud cake") is a type of Swedish cake. This dense sticky chocolate cake is similar to the American brownie but has a soft and viscous centre. It is sometimes eaten with whipped cream or vanilla ice cream.
The cake is basically a chocolate-flavoured sponge cake without leavener.

MAIN INGREDIENTS:
Chocolate.

DESCRIPTION:
A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditionally chocolate icing, then in desiccated coconut. Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam between, and are commonly found in South African and Australasian outlets such as cafes, lunch bars, bakeries, home industries and supermarkets. A raspberry variety is also common in New Zealand, while a lemon variety has been encountered in Australia.
The chocolate coating is a thin mixture, into which cubes of sponge cake (one cookbook states 4 cm per side) are dipped, and the chocolate is absorbed into the outermost layers of the sponge where it sets. (Similarly, the strawberry jam or chocolate icing is absorbed into the sponge.) The cubes are then covered with coconut and left to set.

MAIN INGREDIENTS:
Chocolate icing, and desiccated coconut

DESCRIPTION:
Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant pudding, chocolate moelleux and chocolate lava cake.

MAIN INGREDIENTS:
Butter, eggs, sugar, chocolate.

DESCRIPTION:
Punschkrapfen or Punschkrapferl (punch cake) is a classical Austrian confection of pastry with a fine rum flavor. It is similar to the French pastry, the petit four.
Today, one can find Punschkrapfen in every pastry shop and bakery in Austria.

MAIN INGREDIENTS:
Cake crumbs, nougat chocolate, apricot jam, rum.

DESCRIPTION:
Ruske kape are a type of cake dessert served in ex-Yugoslavia countries, especially in Bosnia, Croatia and Serbia. It usually comes in a 6-inch-wide (150 mm), round serving and includes coconut around the edge or sometimes crushed walnuts. The top is usually chocolate drizzled with vanilla. The center includes layers of alternating vanilla, chocolate, and sometimes a mocha flavor.
This dessert comes served chilled, usually on colorful plates drizzled with chocolate. It can be eaten with a fork but is sometimes eaten in a casual manner; people eat it like a cupcake with the hands.
The name of the cake means "Russian caps", as the shape resembles ushanka.

MAIN INGREDIENTS:
Coconut, chocolate.

DESCRIPTION:
A Tunis cake is a Madeira cake topped with a thick layer of chocolate and decorated with marzipan fruits. It is traditionally eaten at Christmas. Formerly offered by McVitie's, it is now sold seasonally by Tesco and Waitrose. An early recipe does not include the chocolate and marzipan topping.

MAIN INGREDIENTS:
Chocolate icing, marzipan.

DESCRIPTION:
The whoopie pie (alternatively called a black moon, gob (term indigenous to the Pittsburgh region), black-and-white, bob, or "BFO" for Big Fat Oreo) is a US baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.

MAIN INGREDIENTS:
Chocolate, pumpkin or gingerbread cake; icing.

DESCRIPTION:
A yule log or bûche de Noël is a traditional dessert served near Christmas, especially in France and several other francophone countries and former French colonies. It can be considered a type of sweet roulade.
The traditional bûche is made from a genoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings.
Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. This is often done by dragging a fork through the icing. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.
The name bûche de Noël originally refers to the yule log itself, and was transferred to the dessert only after this custom had fallen out of use, presumably during the first half of the 20th century. It is attested in 1945 as referring to the cake. The cake recipe itself is older, and known to date to the 19th century.

MAIN INGREDIENTS:
Genoise or other sponge cake, chocolate buttercream or other icing.

DESCRIPTION:
A fudge cake is a chocolate cake containing fudge.

MAIN INGREDIENTS:
Chocolate cake, fudge

DESCRIPTION:
Garash is a type of chocolate cake in Bulgarian cuisine. It is commonly found in Bulgarian patisseries and restaurants.

MAIN INGREDIENTS:
Walnuts, egg whites, crystal or powdered sugar, chocolate.

DESCRIPTION:
A Joffre cake is a chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream originally created at Bucharest's famed Casa Capșa restaurant, in honor of a visit by French General Joseph Joffre, shortly after World War I.
Some commentators say the size of the Joffre cake, probably had as a model the French casquet worn by soldiers during World War I.

MAIN INGREDIENTS:
Buttermilk, chocolate, buttercream.

DESCRIPTION:
Red velvet cake is a cake with either a dark red, bright red or red-brown color. It's traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The reddish color is achieved by adding beetroot or red food coloring.
Common ingredients include buttermilk, butter, and flour for the cake and cocoa, beetroot or red food coloring for the colour. The amount of cocoa used varies in different recipes. Cream cheese frosting and buttercream frosting are most commonly used.

MAIN INGREDIENTS:
Flour, butter, sugar, buttermilk, cocoa powder, vanilla or cream cheese icing, beetroot or red food coloring.

DESCRIPTION:
This chocolate cake is light and moist and very quick and easy to make.

MAIN INGREDIENTS:
Flour, butter, sugar, buttermilk, vanilla or cream, chocolate topping.

DESCRIPTION:
Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.

MAIN INGREDIENTS:
Coffee poweder, cocoa, sugar, buttermilk, vanilla, dark chocolate.

DESCRIPTION:
is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk added. In the 1870s, Swiss confectioner Daniel Peter had developed solid milk chocolate using condensed milk, but German company Jordan & Timaeus in Dresden, Saxony invented milk chocolate already in 1839; hitherto it had only been available as a drink. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed what by exception from these regulations is called "milk chocolate" in the UK, Ireland, and Malta, containing only 20% cocoa solids, to be traded as "family milk chocolate" elsewhere in the European Union.

MAIN INGREDIENTS:
Milk, butter, sugar, flour, cocoa, vanilla, dark chocolate.

DESCRIPTION:
This is a real treat for those who love rum, chocolate and cherries, a deliciously decadent cake

MAIN INGREDIENTS:
Milk, butter, sugar, flour, cocoa, vanilla, dark chocolate.

DESCRIPTION:
This light-as-air cake has been appearing on our family table since I returned from London where I was cake and dessert chef at the Cordon Bleu Restaurant. There’s no flour at all, it’s really a chocolate soufflé omelette filled with cream and berries. Don't be alarmed if it starts to crack when shaping into a roll. Carry on regardless, holding it together as well as you can. The PHILLY Cream for Desserts will bind it well. The melt-in-the-mouth quality of this roulade is worth a crack or two.

MAIN INGREDIENTS:
Sugar, flour, vanilla, dark chocolate.

DESCRIPTION:
This cheesecake is not intensely 'in-your-face' chocolatey, but more subtle. The texture and the slight acidity in the ricotta gives this an unusual edge and this, combined with the pure chocolate on top, is what makes it a very classy dessert. One thing is essential, though, and that's lots of chilled pouring cream to go with it.

MAIN INGREDIENTS:
Sugar, flour, cocoa, butter, cheese, milk, honey, vanilla, dark chocolate.

DESCRIPTION:
Chocolate Banana Cake is a snap to put together. Fifteen minutes is about all you need. It is more like a quick bread in that you do not use a mixer, just two bowls. One for the dry ingredients and one for the wet ingredients. The two are then mixed together and you are done. The fat is in liquid form, which gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. As far as the type of oil to use in this cake, I like to use canola, but safflower, vegetable, or corn oils are also good. As I said above, the frosting is a Chocolate Ganache, which is a French term referring to a smooth mixture of chopped chocolate and heavy cream. While it is often poured over a cake or torte for a smooth and shiny glaze, this time it is whipped so it becomes a nice thick and spreadable frosting.

MAIN INGREDIENTS:
Sugar, flour, cocoa, banana.

DESCRIPTION:
A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856, this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry. The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996. However, it is not mass-produced in Boston.

MAIN INGREDIENTS:
Egg custard, chocolate.