Cakes and tortes

Introduction

While there may be wonderful bakers your town, the cakes we present in this section are so exceptional, they’re worth sending for. If you have suggestions, comments, or want to tell us about your favorite cakes, we’d love to hear from you. Click here to send us your comments. By the way:
Torte is the German word for cake, gâteau is the French word. Tortes are generally shorter and wider than cakes.

Cakes and tortes are generally hardier creations; gâteaux are generally more delicate confections, light or rich but with fresh decoration such as fruit or whipped cream that makes them perishable. See our Cake Glossary for more information.

The History Of Cake

The cakes of ancient times were very different, more bread-like, often with added nuts and dried fruits and sweetened with honey. According to food historians, the ancient Egyptians were the first to demonstrate advanced baking skills. The word cake dates back to the 13th century, a derivation of an Old Norse word, kaka. Medieval European bakers made fruitcakes and gingerbread.

With more reliable ovens, food molds and the availability of refined sugar, early versions of modern cakes—round with boiled icing—were first baked in Europe sometime in the mid-17th century.

It was not until the middle of the 19th century that the modern cake appeared, made with refined white flour and baking powder. Buttercream frostings began to replace boiled icings in the early 20th century.

CAPSULE REPORT: When we have seen “Molten Chocolate Cake” or “Lava Cake” on a dessert menu, we haven’t been able to help ourselves: We order it, even though we should be practicing diversity, with a nod to the occasional Meyer lemon tart or green tea mousse. But when we see the words in print—or worse, catch a glimpse of those tempting little dark chocolate cakes, firm and buttery on the outside with a liquid surprise inside, being delivered to a nearby table—we have not been able to resist.

The other desserts on the menu have been getting their chance recently, thanks to the divine Molten Chocolate Cake mixes from The King’s Cupboard. We were skeptical at first, that something usually created by a skilled pastry chef would emerge from a box. But it does, and it’s just as good, even if you have no baking skill. You don’t even need ramekins—a muffin tin will do.

The batter can be made in advance and baked all at once or refrigerated and made a few servings at a time, ready in 9 to 11 minutes for romantic nighttime nibbles. In Rich And Dreamy Molten Chocolate Cake or Kona Coffee Molten Chocolate Cake, you can find the magic boxes at your local specialty food store or can order them online.

There are other delicious chocolate cake mixes that you can read about in the full review below. The King’s Cupboard also makes terrific chocolate and caramel dessert sauces, a prior Top Pick Of The Week that includes the best sugar-free chocolate sauce on the market