Cake

(Pompe à l'Huile)

Tocqueville presents this elegant soufflé-like dessert with mint ice cream and mint syrup.

This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.

An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.

Can be prepared in 45 minutes or less.

A nice ginger flavor and good texture combine for a lovely dessert.

Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.