Chocolate Heaven

Europe

Sweden

Kladdkaka is one of the most popular Swedish desserts. This delectable chocolate cake is prepared with eggs, cocoa, butter, sugar, and flour. During baking, the cake should always stay moist in the center while the outer layer should form a thin and crunchy coating.

This cake is very dense and heavy on bitter cocoa or chocolate. It is usually dusted with some powdered sugar and traditionally served with a spoonful of ice cream or whipped cream on the side.

Lithuania

Tinginys is an authentic Lithuanian delicacy that is similar to the famous Italian chocolate salami. This is a no-bake dessert that is prepared with crumbled cookies, cocoa, condensed milk, butter, and sugar and then shaped into a long, round form and left to set.

France

Chocolate souffle is a delicious French dessert that is a combination of dark chocolate with a creamy egg yolk base and fluffy egg whites. It is usually prepared in small ramekins and should always be lightly baked so that it stays soft and smooth in the middle with a crunchy top.

Chocolate-covered puff pastries are filled with either whipped cream, custard, pastry cream, or vanilla ice cream. This dessert can be traced back to the 13th century when the first chefs created the puff pastry in France and southern Germany filling the puff pastries with a savory mixture of cheese and herbs.

Gateau Opera or Opera Cake originated in Paris, France. It is a delectable combination of coffee-flavored buttercream, chocolate ganache, and layers of biscuit Joconde, which is a light almond sponge infused with coffee syrup or Grand Marnier liqueur. This cake is topped with a thin layer of chocolate ganache and decorated with a musical note, musical instrument or the word opera written in chocolate.

Austria

Sachertorte is the most famous cake in Austria. This is a classic, layered chocolate sponge cake that is coated with apricot jam and topped with chocolate icing. The cake was invented in 1832 by Franz Sacher who was a pastry chef for Prince Clemens Lothar Wensel Metternich, the State Chancellor of Austria at that time. Since the prince requested a new cake Sacher obliged him by creating something new and original from the ingredients available in the kitchen.

Bulgaria

Torta Garash is a delectable cake and one of the most popular Bulgarian desserts. This cake is created with five walnut sponges layered with dark chocolate. The entire cake is covered with chocolate icing or creamy ganache. The cake is decorated with walnuts, desiccated coconut, sliced almonds, or chocolate ornaments.

Torta Garash is the creation of an Austro-Hungarian confectioner Kosta Garash in 1885. He first served this cake when he was working at a lavish hotel in the city of Ruse. After he traveled to Sofia and continued to bake this cake which soon became a renowned Bulgarian dessert.

Croatia

Madarica is a traditional Croatian layer cake. The name of the cake means Hungarian girl. This cake is usually prepared for festive occasions. The cake is made with layers that are coated in chocolate-infused cream and topped off with a dark chocolate glaze. It is believed that this Croatian dessert was based on traditional Hungarian layer cakes.

Mexico

Concha is a popular Mexican pasty this is similar to a sweet bread roll. The top of the roll is sweetened with chocolate. Basically, this dessert is created and topped with a layer of cookie dough flavored with cocoa powder.

South America

Argentina

Chocotorta is a no-bake Argentinian dessert that was influenced by Italian cuisine and based on the famous Italian tiramisu. This delicious dessert is made with three Argentinian staple ingredients - chocolate biscuits, dulce de leche, and cream cheese.

First, the chocolate biscuits are softened in milk and then layered with cream cheese and dulce de leche. Making chocotorta the biscuits can also be softened in chocolate milk, coffee, or coffee liqueur.

Brazil

Brigadeiro is a delicious Brazilian dessert that is made by heating three ingredients. It is a combination of unsalted butter, cocoa powder, and condensed milk. Once combined the ingredients are shaped into small balls that are similar when shaping truffles. These were first made in the 1940s when fruit and sweets were in demand and not always available.