Desserts

Back in 1964, this recipe cost a cool 87 cents to make.—The Chatelaine Test Kitchen and Michelle Lucas Larving

A flavour profile as sophisticated today as it was in 2005.—The Chatelaine Test Kitchen and Michelle Lucas Larving

Make the most of that zucchini haul with these decadent (and easy!) double-chocolate treats. One of our editors makes these every summer—for a while, they were the only zucchini recipe her kids would eat.

Summer brings a bounty of fresh fruit, and one of the most treasured is the sour cherry. Also called tart cherries, these ruby-red beauties first appear in July, and their season is fleeting. Unlike sweet cherries, which are often enjoyed straight-up, sour cherries are thin-skinned, brightly coloured and have a unique, zingy flavour that makes them unbeatable for baking—especially in pies.

When you serve this cozy confection—decadent cake enrobed in a silken sauce—have your spoon at the ready: It won’t last long. Serve it up in individual dishes or dig right in.