Spit cake translates as "tree cake". Baumstriezel is made of a batter made with yeast, and has a caramel crust while the Baumkuchen is not baked with yeast but with baking powder, and has no crust of caramelized sugar. Baumkuchen has as its ingredients eggs, marzipan, sugar, butter and flour. Baumkuchen is served plain or with white sugar icing or covered with chocolate. This type of cake is known in Austria as Prügelkrapfen and in Luxembourg called Baamkuch, traditionally served on special occasions, such as weddings. The Austrian Prügelkrapfen or Prügeltorte is a variety of spit cake with a liquid base dough
Molten chocolate cake Molten chocolate cake Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Its name derives from the dessert's liquid chocolate center, and it is also known as chocolate "moelleux" (from French for "soft"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but instead a lot of chocolate and butter, hence melting on the palate (but not on the plate). The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in