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"Mini Dark Chocolate Bundts with Cr\u00E8me Anglaise   Anytime is a good time to indulge in these rich, dark chocolate Bundt cakes topped with a brandy-spiked white-chocolate frosting. These decadent little cakes were developed by a tiny Brooklyn, NY, bakery and caf\u00E9 called Baked. Apple Polenta Cake with Walnut Oil   There&amp;#039;s no better autumn breakfast \u2014 or dessert \u2014 than this apple-polenta cake, spiked with dried fruits, honey, citrus zest, and nutty-tasting walnut oil. Three-Layer Chocolate Cake with Blackout Filling   Between the frosting, the filling, and the cake, no less than three types of chocolate make their mark in this dreamy dessert. Naomi Josepher and Jon Payson, co-owners of the Brooklyn, NY, dessert caf\u00E9 the Chocolate Room, serve this cake with a glass of Bonny Doon Framboise, a liqueur made from raspberries. Toasted Orange-Scented Pound Cake with Fresh Berry Compote   Rich, buttery, and kissed with orange liqueur, this pound cake will bring on a sweet swoon. You can even make it up to 2 weeks in advance, if wrapped in plastic, sealed in a freezer bag, and frozen. Just defrost the day before serving. If you can&amp;#039;t find high-quality fresh berries for the compote, you can substitute frozen, thawed strawberries, raspberries, and blueberries. Lemon Curd Cheesecake   This cheesecake is grand enough for a formal occasion, yet equally appropriate for a relaxed afternoon tea. Yogurt &amp;quot;Cheesecake&amp;quot; with Strawberries and Pineapple Syrup   Okay, so it&amp;#039;s not really a cheesecake. But the startling contrast of flavors, colors, and textures fools you into thinking you&amp;#039;re eating a rich slice of cheesecake. And thanks to the yogurt \u2014 you can use regular or low fat \u2014 this dessert is rich, creamy, and healthy. "^^<http://www.w3.org/2001/XMLSchema#string>
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