Vanilla

This is a variant on lemon surprise pudding, in which the mixture divides on cooking to produce a sponge above the thick lemony sauce which forms below. Indeed, it is known in my house as Lemon Surprise Pudding, the surprise being that it's chocolate. Although I didn't actually eat this as a child, it is heady with reminders of childhood foods: the hazelnuts in the sponge bring back memories of Nutella, the thick, dark, fudgy sauce of chocolate spread. The proportions below are geared towards 6, but easily feed 8. It's heavenly with fridge-cold heavy cream poured over it. It is also child's play to make. Choose good cocoa and good chocolate and stick carefully to the exact measurements. (You can, though, use 1 2/3 cups flour in place of the 1 1/4 cups flour and 1/2 cup ground nuts, if you prefer increasing the amount of baking powder needed to 1 1/2 teaspoons.) Use one of those standard white soufflé dishes 8 inches in diameter, or a shallow square 12-inch pan. If you've got only a single oven, it makes sense to use the shallow dish: it will take less time to cook.

This recipe originally accompanied epi:recipeLink="101888"Plum Pine-Nut Tart</epi:recipeLink>.

This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet .

The name, literally translated as "cats' tongues," refers to the shape of these cookies.

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

Parisians love chocolate, and cooks in Paris might make this with Valrhona, one of the best French brands. Begin preparing the dessert a day ahead.

From Charleston Grill, Charleston, South Carolina.

This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs.

To accompany Frozen Nougat Terrine .

If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture of white cake with the buttery flavor of yellow cake. Using all the yolks instead of whole eggs produces a rich yellow color, fine texture and delicious flavor.

This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr

This cheesecake, a delicious contrast of sweet vanilla and tart cranberry, is a scruptious conclusion to any dinner. Whipped cream rosettes are a pretty finish.

For more information about making petits fours, see <epi:recipelink id="">Perfect Petits Fours</epi:recipelink>.