📝 Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• For ganache: 16 oz dark chocolate, 2 cups heavy cream

👨‍🍳 Instructions:

1. Preheat oven to 350°F (175°C) and prepare three 9-inch cake pans
2. Whisk together flour, sugar, cocoa, baking soda, and salt
3. Add eggs, buttermilk, oil, and vanilla; beat for 2 minutes
4. Stir in hot coffee (batter will be thin)
5. Divide batter among pans and bake 30-35 minutes
6. Cool completely before frosting
7. For ganache: heat cream, pour over chocolate, stir until smooth
8. Let ganache cool slightly, then frost layers and decorate

📝 Ingredients:

• 6 egg yolks
• 3/4 cup sugar
• 16 oz mascarpone cheese
• 2 cups heavy whipping cream
• 2 cups strong espresso, cooled
• 3 tablespoons coffee liqueur (optional)
• 2 packages ladyfinger cookies
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings for garnish

👨‍🍳 Instructions:

1. Whisk egg yolks and sugar over double boiler until thick and pale
2. Remove from heat, add mascarpone, whisk until smooth
3. In separate bowl, whip cream to stiff peaks
4. Fold whipped cream into mascarpone mixture
5. Mix espresso with coffee liqueur if using
6. Quickly dip ladyfingers in espresso and layer in dish
7. Spread half the cream, repeat layers
8. Refrigerate 4+ hours, dust with cocoa before serving

📝 Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup sugar (for crust)
• 1/2 cup melted butter
• 32 oz cream cheese, softened
• 1 cup sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup flour
• 1 cup sour cream
• Fresh berries for topping

👨‍🍳 Instructions:

1. Preheat oven to 325°F (165°C)
2. Mix graham crumbs, sugar, and butter; press into springform pan
3. Beat cream cheese until smooth, gradually add sugar
4. Add eggs one at a time, then vanilla and flour
5. Fold in sour cream
6. Pour over crust, bake 55-60 minutes until edges set
7. Turn off oven, leave door cracked, let cool 1 hour
8. Refrigerate overnight, top with berries before serving

📝 Ingredients:

• 2 cups heavy cream
• 1 vanilla bean, split (or 2 tsp vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar
• Pinch of salt
• 4-6 tablespoons superfine sugar for topping
• Fresh berries for garnish (optional)

👨‍🍳 Instructions:

1. Preheat oven to 325°F (165°C)
2. Heat cream with vanilla bean until simmering, remove from heat
3. Whisk egg yolks with sugar and salt until pale
4. Slowly pour warm cream into yolks while whisking
5. Strain custard and divide among ramekins
6. Place ramekins in water bath, bake 40-45 minutes
7. Refrigerate at least 4 hours or overnight
8. Sprinkle sugar on top and torch until caramelized

📝 Ingredients:

• 1 cup almond flour, sifted
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• Gel food coloring (optional)
• For buttercream: 1 cup butter, 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

👨‍🍳 Instructions:

1. Sift almond flour and powdered sugar together twice
2. Beat egg whites to soft peaks, gradually add granulated sugar
3. Beat to stiff, glossy peaks, add coloring if desired
4. Fold in dry ingredients using macaronage technique
5. Pipe 1.5-inch circles on parchment-lined sheets
6. Let rest 30-60 minutes until dry to touch
7. Bake at 300°F (150°C) for 17-20 minutes
8. Cool completely, fill with buttercream, mature overnight

📝 Ingredients:

• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 vanilla bean or 2 tsp vanilla extract
• For compote: 2 cups mixed berries
• 1/4 cup sugar
• 1 tablespoon lemon juice

👨‍🍳 Instructions:

1. Sprinkle gelatin over cold water, let bloom 5 minutes
2. Heat cream, milk, sugar, and vanilla until sugar dissolves
3. Remove from heat, stir in bloomed gelatin until dissolved
4. Strain mixture and divide among ramekins or molds
5. Refrigerate at least 4 hours until set
6. For compote: cook berries, sugar, and lemon until thickened
7. Cool compote before serving
8. Unmold panna cotta and top with berry compote