Torte

Named for the famous resort island in the Bay of Naples, this chocolate nut cake is one of Italy's few chocolate desserts. It's a specialty of all the fancy pastry shops in Chiaia, the district of Naples closest to the dock where the ferries leave for Capri. The cake is often decorated with a stencil of the island and of a solitary palm tree.

Here's an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

Layers of toffee-studded, coffee-flavored mousse and chocolate ganache fill an almond and sugar-cookie crust.

At the café this dessert is accompanied by raspberry sauce and topped with whipped cream.

This crisp and creamy dessert pairs pistachio praline meringues with lemon buttercream. The unique praline is also used to garnish the sides of the cake. Assemble it a day before serving to allow the buttercream to set and the flavors to come out.

You can make this up to three days ahead; be sure to start at least one day in advance.

We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety. Active time: 1 3/4 hr Start to finish: 5 hr

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

"I was at a conference in West Vancouver, British Columbia, when I discovered Salmon House on the Hill," writes Beth D'Ambrosio of Pittsford, New York. "The one thing more breathtaking than the restaurant's view was dessert: a slice of impossibly rich chocolate cake topped with raspberry sorbet." This dense and fudgy flourless chocolate cake isn’t baked—it’s steamed on top of the stove. The cake will puff up while it steams and fall as it cools.

(CHOCOLATE CAKE WITH NUTS AND RAISINS) Here is a chocolate cake that will delight your palate. Use the best bittersweet chocolate you can find!

Begin making this one day before serving.

Can be prepared in 45 minutes or less.

A beautiful special-occasion dessert that can be prepared a day before serving. Any leftover raspberry filling is delicious on toast or pancakes.

Eggs provide the leavening in this spiced cake, and melted butter keeps it tender.

Perfect for the Jewish holiday, this flourless torte has an airy soufflé-like texture. The sauce adds a special-occasion touch.