A rich, dense, and fudgy dessert that omits traditional wheat flour, relying instead on ingredients like chocolate, eggs, sugar, and butter (or fat) for its structure, resulting in an intense chocolate flavor and a texture somewhere between a brownie, truffle, and mousse, perfect for gluten-free diets. Whipped egg whites often provide lift, creating a light interior, while the cake typically sinks slightly as it cools, forming a signature crackly top.

Is a moist, citrus-infused dessert using semolina flour for a unique, slightly crumbly yet tender texture, often soaked in a sweet orange syrup for extra moisture and flavor, popular across Mediterranean, Middle Eastern, and Indian cuisines (known as Revani, Basbousa/Nammoura), featuring vibrant orange zest and juice as a key flavor.

a festive, multi-layered dessert featuring light sponge cake (Pan di Spagna) soaked in rum syrup, layered with vanilla and chocolate pastry creams (crema pasticcera), covered in whipped cream, and decorated with nuts (often almonds) and sometimes candied fruit, popular for celebrations

Black Forest gateau (or cake) is a German chocolate layer cake with whipped cream, cherries, and chocolate shavings, traditionally flavored with Kirsch (cherry brandy). It features layers of chocolate sponge cake, a cherry filling, and whipped cream, often decorated with more cream, cherries, and chocolate curls. The name likely comes from the Black Forest region of Germany, where the Kirsch is traditionally made from sour cherries.

For bottom layer I used chocolate mousse filling