6 recipes
Bite-sized chocolate-coated tartlets filled with silky coffee custard cream, unmolded like a bonbon. A no-bake Central European confection for dessert tables.
A rich, dense chocolate square cake, topped with chopped almonds and baked low and slow until set — cut into neat squares once cooled.
A rich, dense torte of whipped egg yolks, grated chocolate, and ground almonds, lightened with egg whites and finished with a glossy chocolate glaze.
Rice cooked in a citrus-rum syrup, layered with walnuts and grated chocolate, then baked under a golden egg white glaze.
A light sponge layered with almond buttercream and finished with a poured chilled custard sauce — a classic of early 20th century Central European pastry.
A decadent vintage dessert featuring apples slow-cooked in a butter-sugar syrup, topped with a cloud of lemon-scented meringue.