A warm, individual, souffle-adjacent chocolate cake with filling that oozes when cut into, it first emerged as a decadent dessert course favorite at Chef Jean-Georges Vongerichten's New York ...

I'm a sucker for anything apple and Dolly 24/7, 365 days a year, so I knew I had to give it a try. Here's what happened when ...

A simple frangipane filling tucks into layers of puff pastry in this French cake traditionally served for Epiphany. For a taste of Paris in the middle of winter, there’s nothing more classic ...