Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

• 
  
  Unsalted butter for the pans
  
  


• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup hot coffee
  
  

For the coffee-whiskey whipped cream

• 
  
  1 Tbs. instant espresso granules
  
  


• 
  
  1/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  

To finish the cake

• 
  
  1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
  
  


• 
  
  1 4-oz. block white chocolate (about 1-inch thick), at room temperature
  
  

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Creamy Lime Ricotta Tart in a Gingersnap Crust

• 
  
  15-oz. container whole-milk ricotta (about 1-1/2 cups)
  
  


• 
  
  3 oz. cream cheese, at room temperature
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  1 Tbs. finely grated lime zest
  
  


• 
  
  1 Tbs. lime juice
  
  


• 
  
  1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)
  
  


• 
  
  Strips of lime zest, for garnish (optional)
  
  

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.

Sweet Potato Pie

Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie.
Visit the Guide to Thanksgiving Dinner for more pies and Thanksgiving desserts.

For the pie dough

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
  
  


• 
  
  3-1/2 Tbs. ice water; more as needed
  
  

For the filling

• 
  
  2 medium-to-large sweet potatoes (12 to 14 oz. each)
  
  


• 
  
  1 cup half-and-half
  
  


• 
  
  3 large eggs
  
  


• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  2 tsp. dark rum
  
  


• 
  
  1-1/2 tsp. ground ginger
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  Pinch ground or freshly grated nutmeg
  
  


• 
  
  Pinch freshly ground black pepper
  
  


• 
  
  Lightly sweetened whipped cream for serving (optional)
  
  

Make the pie dough

Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of kidney beans.


While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shaggy but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic. Refrigerate for at least 2 hours or up to 2 days.


On a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to a 1/2-inch overhang. Fold the overhang under to create a thick edge—if some areas are sparse, use the trimmings to bulk them up. Crimp the edge. Prick the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.


Position a rack in the center of the oven and heat the oven to 425°F.


Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes. Carefully remove the parchment and weights and reduce the oven temperature to 375°F. Continue to bake until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

Make the filling

Raise the oven temperature to 400°F. Prick each potato once and roast on a rimmed baking sheet until tender, about 1 hour. Let cool. When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)


Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes. Transfer to a wire rack and let cool completely. Slice and serve with a generous dollop of whipped cream (if using).

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Ginger Crème Brûlée

Rich and creamy, these gingery custards can be prepared and baked a day or two ahead, but wait until you’re ready to serve them to caramelize the sugar topping. You’ll need a mini blowtorch for this step (we like the Messermeister Cheflamme, available at Chefstools.com).

• 
  
  4 cups heavy cream
  
  


• 
  
  1/4 cup plus 2 Tbs. minced fresh ginger
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  10 large egg yolks
  
  

Put the cream, ginger, 1/4 cup of the sugar, the vanilla, and salt in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Cover, remove from the heat, and steep for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Bring a kettle of water to a boil. Put twelve 4-oz. ramekins or teacups in a roasting pan or baking dish that's at least as deep as the ramekins.

In a medium bowl, whisk the yolks and 1/4 cup of the sugar until smooth and combined. Lightly whisk about 1/2 cup of the warm cream mixture into the yolk mixture and then gradually whisk in the remaining cream mixture. Stir rather than whip with the whisk—you don't want a frothy mixture, or the baked custards will have a foamy-looking surface. Strain the mixture through a fine sieve into a large Pyrex measuring cup or a heatproof bowl with a spout.

Divide the custard among the ramekins. Slowly pour hot water from the kettle into the baking pan (don't get any water in the ramekins) until it comes about two-thirds of the way up the sides of the ramekins. Carefully transfer the pan to the oven and bake until the custards are set around the edges but still slightly jiggly (like Jell-O) in the center, 30 to 35 minutes. Transfer the ramekins to a cooling rack and let cool at room temperature for 30 minutes. Then refrigerate the custards uncovered. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding.

To serve, sprinkle 1-1/2 tsp. of the remaining sugar evenly over each custard. Wipe any sugar off the rim of the ramekins. Light a mini blowtorch and hold the flame 2 to 3 inches from the top of the custard, slowly gliding it back and forth over the surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, and then serve immediately.

Ginger-Spice Cranberry-Apple Streusel Pie

Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.

For the streusel

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  1/2 cup chopped lightly toasted walnuts
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted
  
  

For the filling

• 
  
  4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.)
  
  


• 
  
  6 oz. fresh or thawed frozen cranberries (1-3/4 cups)
  
  


• 
  
  3/4 cup plus 6 Tbs. granulated sugar
  
  


• 
  
  1 oz. (3-1/2 Tbs.) all-purpose flour
  
  


• 
  
  1 Tbs. finely chopped crystallized ginger
  
  


• 
  
  1/4 tsp. ground cardamom
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1 blind-baked All-Butter Piecrust 
  
  

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.

Make the filling

Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in the cranberry mixture and apples.

Mound the filling into the piecrust. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Put the pie on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 65 to 75 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Chocolate-Cherry Cheesecake Tart

Black forest cake was the inspiration for this tart, which has a chocolate crust, a cherry-swirled topping, and a subtly tangy cream cheese filling.

• 
  
  6 oz. chocolate wafers, finely crushed (1-1/3 cups)
  
  


• 
  
  1/3 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted
  
  


• 
  
  1 cup pitted fresh or frozen sweet cherries, puréed
  
  


• 
  
  3 Tbs. cherry preserves
  
  


• 
  
  1 Tbs. kirsch
  
  


• 
  
  12 oz. cream cheese, softened
  
  


• 
  
  4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  2 large eggs, at room temperature
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


In a small bowl, mix the crushed cookies with 2 Tbs. of the sugar. Add the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to a 9 1/2-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust. Bake on a rimmed baking sheet until set, 10 to 12 minutes. Set aside to cool. Reduce the oven temperature to 325°F.


Meanwhile, in a 1-quart saucepan over medium heat, bring the cherry purée to a simmer. Whisk in the cherry preserves and continue to simmer until the mixture thickens slightly, 3 to 5 minutes. Stir in the kirsch and continue to cook for 30 seconds more. Remove from the heat and let cool.


In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1/3 cup sugar on medium-low speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).


Pour the batter into the crust and distribute evenly. Dot the batter with the cherry mixture and gently drag a butter knife through the filling to form decorative swirls.


Bake until the tart is just set but still slightly moist in the center, 18 to 24 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve cold.

Custard Tart with Wine-Poached Grapes

Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.

For the crust

• 
  
  3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  1/4 cup toasted, slivered almonds
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, chilled
  
  

For the filling

• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  3 Tbs. dry white wine, preferably Sauvignon Blanc
  
  


• 
  
  1/2 cup heavy cream
  
  

For the topping

• 
  
  1/2 cup dry white wine, preferably Sauvignon Blanc
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  65 seedless red grapes (2-1/4 cups)
  
  

Make the crust

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.

Make the filling

In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.

Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature.

Make the topping

In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.

Ginger-Molasses Cheesecake

I use gingersnaps from the store because their crunchiness makes them ideal for grinding to a fine crumb.

For the crust:

• 
  
  2 cups finely crushed gingersnap cookies (about 8-1/2 oz.; crushed in a food processor or in a zip-top bag with a rolling pin)
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted; plus 1 tsp. melted butter for the pan
  
  

For the ginger-molasses filling:

• 
  
  Five 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  1-3/4 cups granulated sugar
  
  


• 
  
  1 Tbs. unbleached all-purpose flour
  
  


• 
  
  1 Tbs. ground ginger
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground cloves
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  3 large egg yolks, at room temperature
  
  


• 
  
  1/4 cup molasses
  
  


• 
  
  2 Tbs. heavy cream, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

Position one rack in the center of the oven and another directly beneath it. Heat the oven to 350°F.

Make the crust:

Mix the crushed gingersnaps and sugar in a small bowl. Using a fork or your hands, gradually work in the melted butter, mixing until all the crumbs are moistened. Use your fingers and the bottom of a straight-sided, flat-bottomed metal measuring cup or drinking glass to press the mixture firmly into a 10x3-inch springform pan to create a uniform 1/8- to 1/4-inch-thick crust that covers the bottom and goes 1 to 1-1/2 inches up the sides. Bake the crust on the middle oven rack until it’s fragrant and warm to the touch, 5 to 7 minutes. Let the pan cool on a rack while you prepare the filling.

Make the filling:

Put the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until very smooth and entirely free of lumps. Gradually add the sugar. Scrape down the sides of the bowl and continue mixing until the sugar has dissolved, 1 to 2 minutes. (Smear a small amount of the mixture between your fingertips; there should be no grittiness if the sugar has dissolved.)

In a small bowl, mix the flour, ginger, cinnamon, cloves, and salt. Sprinkle the mixture evenly over the cream cheese and mix on low speed until blended.

Add the eggs and yolks, one at a time, beating on medium speed until just combined. Scrape down the sides of the bowl after every other addition. (Beat no more than necessary to mix in each egg or you’ll incorporate too much air, making the cheesecake dry and porous as opposed to dense and creamy.) Add the molasses, cream, and vanilla and mix until well combined.

Assemble and bake the cheesecake:

Brush the inside rim of the pan above the crust with the remaining 1 tsp. melted butter, without disturbing the crust. Pour the batter into the pan—it should fill the pan to a little above the crust. Put the pan on the middle oven rack and position a foil-lined baking sheet directly beneath it to catch any butter drips. Bake until the top of the cake is golden brown and the center just barely jiggles when the side of the pan is gently tapped, 1 hour and 10 to 20 minutes. It’s fine if the cake develops a few cracks on the surface. Turn off the oven, open the door, and let the cheesecake cool in the oven for 15 minutes.

Set the cake on a rack until completely cool, at least 4 hours. Cover the cake loosely with plastic, cut a few air vents in the plastic, and refrigerate it overnight in the pan. When ready to serve, slowly release the pan sides. If any of the cake edge appears stuck, gently loosen it with a sharp paring knife before continuing to release the pan.

For the cleanest servings, use a sharp chef’s knife and wipe it clean with a warm, damp cloth between slices.

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.

For the cake

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
  
  


• 
  
  1 lb. 2 oz. (4 cups) all-purpose flour
  
  


• 
  
  4-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3 cups granulated sugar
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  3/4 cup whole milk, at room temperature
  
  


• 
  
  1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  5 oz. (1 cup) finely chopped Candied Ginger 
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  

For the caramel glaze

• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/4 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1-1/2 Tbs. dark rum
  
  


• 
  
  Pinch of kosher salt
  
  

For the whipped cream

• 
  
  6 cups heavy cream
  
  


• 
  
  7 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.


Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.


In a large bowl, stir the flour, baking powder, and salt.


Using stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition.


On low speed, add the flour mixture to the butter mixture in three increments, alternating with the milk in two increments, starting and ending with the flour. Beat on low speed between each addition until just incorporated. The batter will be thick and fluffy. Stir in the pears, candied ginger, and vanilla.


Divide the batter evenly among the three prepared pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Cool on racks for 30 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the caramel glaze

Fill a cup measure with water and put a pastry brush in it. In a heavy-duty 3-quart saucepan, stir the sugar, lemon juice, and 1/3 cup cold water. Brush down the sides of the pan to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots so that the sugar caramelizes evenly. Brush down the sides of the pan if the sugar threatens to burn. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly so keep an eye on it.)


Reduce the heat to low and carefully stir in the butter. It will bubble up. Keep stirring until the bubbles settle down, then add the cream a couple of tablespoons at a time, stirring to combine after each addition. Continue stirring until the caramel is smooth, about 2 minutes.


Remove from the heat and stir in the rum and salt. Strain the caramel through a fine sieve into a heatproof measuring cup to remove any small pieces of sugar. Cool to room temperature, stirring occasionally. You should have about 1-2/3 cups.

Make the whipped cream

Using a stand mixer fitted with the whisk attachment and a cold bowl, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Raise the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 2 cups of the whipped cream, spreading it evenly with a metal cake spatula almost to the cake’s edge. Put the next cake layer over the filling and spread 2 more cups of the whipped cream over it. Top with the last cake layer and thickly coat the sides and top of the cake with the remaining whipped cream. Refrigerate the cake for 30 minutes.

Glaze the cake

Slowly pour the glaze over the top of the cake, making sure that it covers the top and drizzles down the sides (some of the whipped cream frosting should show through the drizzles on the sides).


Press the coarsely chopped candied ginger pieces in a 1-inch band around the base of the cake for decoration. Remove the waxed paper strips.


Refrigerate the cake for at least 30 minutes and up to 2 hours before serving.

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Hot Chocolate Layer Cake with Homemade Marshmallows

All the rich flavor of hot chocolate—in cake form. Homemade marshmallows piled on top seal the deal.

For the cake

• 
  
  6 oz. (3/4 cup) unsalted butter; more for the pans
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  4-1/2 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  3 cups granulated sugar
  
  


• 
  
  2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  3/4 cup buttermilk, at room temperature
  
  


• 
  
  2 Tbs. pure vanilla extract
  
  


• 
  
  2-1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the frosting

• 
  
  2-1/2 cups heavy cream
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 vanilla bean, split lengthwise and seeds scraped out
  
  


• 
  
  6 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
  
  


• 
  
  1/2 cup Lyle’s Golden Syrup
  
  


• 
  
  1/4 tsp. kosher salt
  
  

For the marshmallows

• 
  
  Three 1/4-oz. envelopes unflavored powdered gelatin
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  1 cup light corn syrup
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 cup plus 2 Tbs. confectioners’ sugar; more as needed
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.

Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the frosting

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Make the marshmallows

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Assemble the cake

Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.

Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.

Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

Sweet Potato Pie

Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie.
Visit the Guide to Thanksgiving Dinner for more pies and Thanksgiving desserts.

For the pie dough

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
  
  


• 
  
  3-1/2 Tbs. ice water; more as needed
  
  

For the filling

• 
  
  2 medium-to-large sweet potatoes (12 to 14 oz. each)
  
  


• 
  
  1 cup half-and-half
  
  


• 
  
  3 large eggs
  
  


• 
  
  3/4 cup packed light brown sugar
  
  


• 
  
  2 tsp. dark rum
  
  


• 
  
  1-1/2 tsp. ground ginger
  
  


• 
  
  1-1/2 tsp. ground cinnamon
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  Pinch ground or freshly grated nutmeg
  
  


• 
  
  Pinch freshly ground black pepper
  
  


• 
  
  Lightly sweetened whipped cream for serving (optional)
  
  

Make the pie dough

Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of kidney beans.


While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shaggy but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic. Refrigerate for at least 2 hours or up to 2 days.


On a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to a 1/2-inch overhang. Fold the overhang under to create a thick edge—if some areas are sparse, use the trimmings to bulk them up. Crimp the edge. Prick the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.


Position a rack in the center of the oven and heat the oven to 425°F.


Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes. Carefully remove the parchment and weights and reduce the oven temperature to 375°F. Continue to bake until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.

Make the filling

Raise the oven temperature to 400°F. Prick each potato once and roast on a rimmed baking sheet until tender, about 1 hour. Let cool. When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)


Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes. Transfer to a wire rack and let cool completely. Slice and serve with a generous dollop of whipped cream (if using).

Basic Crème Caramel

You can make the original vanilla crème caramel or give it an orange or espresso twist (see Variations below).

• 
  
  1 recipe Basic Caramel 
  
  


• 
  
  2 cups whole milk
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

Position a rack in the center of the oven and heat the oven to 325°F. Arrange eight 6-oz. ramekins in a large roasting pan.

Make the Basic Caramel according to the directions, but cook it another 30 seconds or so to a medium-dark amber (pictured below). Immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden.

Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat.

Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly.

Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn't release right away, gently shake the ramekin from side to side a few times to help it out.

Chocolate-Honey Ganache Layer Cake

The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the cake layers ahead allows the flavors to develop, and making the ganache ahead gives it time to firm up to the perfect texture for spreading.

For the cake

• 
  
  cooking spray
  
  


• 
  
  2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
  
  


• 
  
  1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
  
  


• 
  
  1-1/2 cups hot, strong brewed coffee
  
  


• 
  
  1 cup mild honey, such as clover
  
  


• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter, softened
  
  


• 
  
  3/4 cup vegetable oil
  
  


• 
  
  1 cup packed dark brown sugar
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  3/4 cup sour cream, at room temperature
  
  


• 
  
  2 tsp. pure vanilla extract
  
  

For the chocolate-honey ganache

• 
  
  1 lb. semisweet chocolate (60% cacao), finely chopped
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1/4 cup mild honey, such as clover
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  
  


• 
  
  3 Tbs. dark rum (optional)
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the chocolate curls (optional)

• 
  
  1 thick block semisweet chocolate
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.

Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.

Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.

Sift the flour, baking powder, baking soda, and salt into a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.

Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.

Make the ganache

Put the chocolate in a large heatproof bowl.

Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Frost the cake

Set one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake.

Make the chocolate curls

To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake.

Gingerbread-Pear Cobbler

• 
  
  1 Tbs. softened unsalted butter for the pan
  
  

For the pear layer:

• 
  
  5-1/4 lb. ripe pears (about 12 medium), peeled, cored, and cut into 1/8- to 1/4-inch-thick slices (Bosc or Anjou pears work well)
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. fresh lemon juice (from 1 lemon)
  
  


• 
  
  1-1/2 tsp. minced lemon zest (from 1 lemon)
  
  


• 
  
  2 Tbs. minced crystallized ginger (about 1 oz.)
  
  


• 
  
  1-1/2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, at room temperature, cut into small pieces
  
  

For the gingerbread biscuit layer:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  5-1/2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. ground ginger
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  3 oz. (6 Tbs.) vegetable shortening
  
  


• 
  
  1-1/4 oz. (2-1/2 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  2 large eggs
  
  


• 
  
  6 Tbs. whole milk
  
  


• 
  
  1/3 cup molasses
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the topping:

• 
  
  1/2 cup sliced almonds
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Lightly butter a 10x15x2-inch baking dish.

Make the pear layer:

In a large bowl, gently toss the sliced pears with the sugar, lemon juice, and lemon zest. Make sure the lemon juice completely coats the pears to keep them from browning. Sprinkle the crystallized ginger and flour over the top. Stir until evenly incorporated, breaking apart any ginger pieces that may be stuck together. Spread the pear mixture evenly in the bottom of the prepared pan and dot with the softened butter pieces.

Make the biscuit layer:

In a medium bowl, stir the flour, sugar, ginger, baking powder, cinnamon, cloves, salt, and baking soda with a fork. With the fork, work in the shortening and the softened butter until the size of small peas.

In a small bowl, whisk the eggs, milk, molasses, and vanilla extract. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir just until the dry ingredients are completely blended. Dollop the batter by heaping tablespoonfuls onto the pears to create a cobbled effect, taking care to space the dollops about 1 inch apart. (Though the batter will cover only about half of the pear layer, don’t spread it out. It will rise and spread to cover most of the pears as it bakes. If you run out of space to dollop the batter before it’s all used, distribute what remains among the existing dollops.)

Apply the topping and bake:

Sprinkle the nuts and sugar evenly over the cobbler. Bake until the pears are tender and the topping is golden brown, 35 to 40 minutes. If needed, rotate the pan midway through the baking to allow the top to brown evenly. Let rest at least 20 minutes before serving. Serve warm.

Chocolate Irish Whiskey Cake

This recipe reimagines the classic whiskey-spiked Irish coffee as a decadent mocha layer cake filled with coffee-whiskey whipped cream and topped with white and dark chocolate shavings.

For the cake layers

• 
  
  Unsalted butter for the pans
  
  


• 
  
  10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour
  
  


• 
  
  2 cups granulated sugar
  
  


• 
  
  2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder
  
  


• 
  
  1-1/2 tsp. baking powder
  
  


• 
  
  1-1/2 tsp. baking soda
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup canola oil
  
  


• 
  
  1-1/2 tsp. pure vanilla extract
  
  


• 
  
  1 cup hot coffee
  
  

For the coffee-whiskey whipped cream

• 
  
  1 Tbs. instant espresso granules
  
  


• 
  
  1/4 cup Irish whiskey, such as Jameson
  
  


• 
  
  3 cups heavy cream
  
  


• 
  
  3 Tbs. packed dark brown sugar
  
  

To finish the cake

• 
  
  1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature
  
  


• 
  
  1 4-oz. block white chocolate (about 1-inch thick), at room temperature
  
  

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Cinnamon-Caramel-Ganache Layer Cake

Make the filling and the frosting first, letting the former chill and the latter thicken slightly at room temperature while the cake is baking and cooling.

For the Filling:

• 
  
  2 cups heavy cream
  
  


• 
  
  3-inch cinnamon stick, lightly crushed
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4-1/2 oz. semisweet chocolate (up to 62% cacao), coarsely chopped
  
  


• 
  
  1/2 cup granulated sugar
  
  

For the Frosting:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
  
  


• 
  
  1 Tbs. light corn syrup
  
  


• 
  
  Pinch table salt
  
  

For the Cake:

• 
  
  1-1/2 oz. (1/2 cup) unsweetened natural cocoa powder
  
  


• 
  
  1/2 cup buttermilk, at room temperature
  
  


• 
  
  6 oz. (1-1/2 cups) cake flour
  
  


• 
  
  3/4 tsp. baking soda
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4 oz. (8 Tbs.) slightly softened unsalted butter, cut into 4 pieces
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2 large eggs, lightly beaten and at room temperature
  
  

• 
  
  
  Easy Bittersweet Chocolate Shards, for garnish (optional)
  
  

Make the filling:

In a medium saucepan, bring the cream, cinnamon, salt, and 2 Tbs. water to a simmer over medium-high heat. Off the heat, cover and steep for 15 minutes. Meanwhile, put the chocolate in a medium bowl and set a fine strainer over it.

Pour 1/4 cup water into a heavy-duty 3-quart saucepan. Pour the sugar in the center of the pan and pat it down until evenly moistened (there should be clear water all around the sugar). Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, about 1 minute. Reduce the heat to medium and continue to cook, swirling the pot gently if the syrup colors unevenly.

When the caramel turns reddish amber, 1 to 2 minutes longer, take the pan off the heat and immediately stir in the cream mixture. Simmer over low heat, stirring constantly, until the caramel is completely dissolved, 1 to 3 minutes.

Pour the caramel cream through the strainer onto the chocolate and discard the cinnamon. Whisk until the chocolate melts and the mixture is smooth. Scrape into a wide, shallow bowl, cover loosely, and refrigerate until thoroughly chilled, at least 4 hours and up to 3 days.

Make the frosting:

Put the chocolate, butter, corn syrup, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Off the heat, stir in 6 Tbs. cool water. Let cool and thicken at room temperature without stirring for at least 3 hours. The consistency should be like chocolate pudding.

Make the cake:

Line the bottoms of three 9x2-inch round cake pans with parchment. Position a rack in the lower third of the oven if the three pans will fit on it. Otherwise, position racks in the upper and lower thirds of the oven. Heat the oven to 350°F.

In a small bowl, whisk the cocoa and 1/2 cup lukewarm water. In a liquid measuring cup, mix the buttermilk with 1/2 cup cool water. In a medium bowl, whisk the flour, baking soda, and salt and sift them three times onto a sheet of parchment.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 15 seconds. Add the sugars gradually, beating until the mixture lightens in color and appears sandy but fluffy, about 5 minutes total. Dribble the eggs in a little at a time, taking a full minute to add them. Continue to beat for a few seconds until the mixture is smooth and fluffy.

Stop the mixer and add the cocoa mixture. Beat on medium speed just until combined. Stop the mixer and, using the parchment as a chute, add about one-quarter of the flour. Mix on low speed just until incorporated. Stop the mixer and add one-third of the buttermilk. Mix just until blended. Repeat, stopping the mixer between additions and scraping the bowl as necessary, until the remaining flour and buttermilk are mixed in.

Divide the batter evenly among the pans. Bake until a toothpick inserted in the center of each cake comes out clean, 17 to 20 minutes (if baking on two levels, rotate the upper and lower pans halfway through baking). Cool the cakes on racks for 5 minutes and then turn onto the racks, remove the parchment, and cool completely.

Assemble the cake:

Beat the chilled filling in a stand mixer fitted with the paddle attachment at medium speed until it's very thick and stiff enough to hold a shape but still spreadable, 1 to 2 minutes. Don't over beat. Put a cake layer upside down on a cardboard cake circle or tart pan bottom. Spread half of the filling evenly all the way to the edge of the layer. Top with a second upside-down layer and gently press in place. Spread with the remaining filling. Top with the third layer, again upside down. Smooth any filling protruding from the sides.

Frost the cake:

With an offset spatula, spread a very thin layer (about 1/2 cup) of frosting evenly over the top and sides of the assembled cake to smooth the surface, glue on crumbs, and fill cracks. (Stirring the frosting more than necessary dulls the finish and makes it set up too hard.) Spread the remaining frosting all over the top and sides of the cake, swirling the surface with the spatula if desired. Top with the chocolate shards (if using) and serve at room temperature.