This cake is rich, each serving is 487 cal. and it is time consuming but it is worth making it.
I found this recipe in the First Magazine  a few years ago.

Work Time 2 hours
Total Time 4 hours 

Serves 24

• 2-1/2                  tsp instant espresso
•                           or coffee
• 2                        cups cake flour
• 3 -1/4                 cups sugar
• 3/4                     cup unsweetened cocoa
• 1-1/4                  tsp. baking soda
• 1/4                     tsp baking powder
•                           pinch salt
• 8                        eggs
• 1                        cup sour cream
• 1/2                     cup butter
• 2-1/2                  tsp vanilla
• 15                      tbsp butter
• 12                      oz semisweet chocolate
• 3                        oz unsweetened chocolate
• 1 1/2                  cups whipping cream

Instructions

1. Heat oven to 350 degrees.
2. Grease 2 – 9 inch cake pans.
3. Dissolve espresso in 1 cup hot water.  Cool
4. Combine flour, 1-1/2  cups sugar, cocoa powder, baking soda, baking powder and 3/4 tsp. salt.
5. Add espresso, 2 eggs, the sour cream, butter and 1 tsp vanilla.
6. Beat on medium speed 2 minutes.
7. Pour into pans.
8. Bake until cake pulls away from sides of pan, 25 to 30 minutes.
9. Cool on the racks 10 minutes.
10. Remove from the pans.
11. Cool completely.

Chocolate Mousse

1. Chop 9 oz semisweet chocolate and the unsweetened chocolate.
2. Melt 12 tbsp  butter over low heat.  Turn off the heat, stir in chopped chocolate until smooth.
3. Separate remaining 6 eggs.
4. Gradually beat 3/4 cup sugar into yolks.  Slowly beat in 1 tsp vanilla and the chocolate mixture.
5. Beat the egg whites with a pinch of salt until they hold soft peaks.  Gradually beat in 6 tbsp of the sugar and continue beating to stiff peaks.
6. Gently fold the whites into the chocolate mixture.
7. Beat 3/4 cup of cream until almost stiff and fold into the chocolate mixture.
8. Set aside 4 cups of this mousse.
9. Refrigerate the remaining mousse.

To Assemble the cake

1. Cut the cakes in half horizontally to make 4 thin layers.
2. Put two layers on separate plates.  Spread each with 2 cups of reserved mousse.  Chill until firm, about 20 minutes or freeze 10 minutes.
3. Top each with a second cake layer and refrigerate. 
4. Beat remaining 1/4 cup cream with 1/4 cup sugar and 1/ tsp vanilla until stiff.
5. Spread the whipped cream over one of the layered cakes.  Chili until firm, about 30 minutes.
6. Top with the second layered cake .  Chili until firm, at least 20 minutes.
7. Stir the remaining mousse to soften and spread over top and sides of cake.
8. Melt the remaining 3 oz semisweet chocolate with the remaining 3 tbsp butter over low heat.
9. Drizzle the melted chocolate over the top and around the edge of the cake.

For the strawberry Jelly

• 1-1/2            lb strawberries
• 1/2               cup sugar
• 1/2               cup cold water + 3 tbsp
• 2                  lemons(juice of lemons)
• 1-3/4            tsp unflavored gelatin

For the Panna Cotta

• 2                  cups Homo milk
• 1                  cup whipping cream
• 1/4               cup sugar
• 1-1/2             tsp vanilla essence
• 2-1/2             tsp unflavored gelatin
• 3                   tbsp cold water

          1                  Sheet Pound Cake

Instructions

Strawberry Jelly

1. Puree strawberries, sugar,  and 1/2 cup water in a food processor.
2. Press through a fine sieve into a bowl.
3. Stir in lemon juice.  (You should have 2 cups of liquid).
4. Sprinkle gelatin over remaining 3 tbsp water, and let stand until softened, about 5 min.
5. Heat half cup strawberry puree in a small saucepan over medium-high heat.
6. Add softened gelatin, stirring, to dissolve.
7. Stir into remaining strawberry puree.
8. Divide among 8 six oz rounded teacups or ramekins.
9. Refrigerate until almost set,  about 1 hour.

Instructions for Panna Cotta

1. Stir together milk, cream, sugar and vanilla in a medium saucepan. Bring to a simmer.
2. Remove from the heat,, and let it stand for about 10 min.
3. Sprinkle gelatin over cold water, and let stand until softened, about 5 min.
4. Bring milk mixture to a simmer.
5. Add softened gelatin and stir until it dissolves.
6. Strain through sieve set over a bowl of ice-water bath.
7. Stir in vanilla essence.
8. Let cool, stirring until just beginning to set, 10 – 15 min.
9. Divide among teacups.
10. Cut 8 rounds of pound cake to fit into the teacups and place 1 inside each cup.
11. Refrigerate until set.  8 hrs or overnight.
12. To serve dip teacups in hot water, 15 sec until gelatin loosens, and invert quickly.
13. Serve with fresh strawberries.

Makes 5 dozens

Ingredients

• 2          cups all purpose flour
• 1          tsp baking soda
• 1/2       tsp salt
• 1          cup soft butter
• 1          cup light brown sugar, firmly packed
• 1/2       cup granulated sugar
• 2          eggs
• 1          tsp vanilla extract
• 2         cups quick cooking oats
• 4          oz flaked coconut

Instructions

1. Preheat oven to 375 degrees.  Lightly grease cookie sheets.
2. In a bowl put flour, baking soda and salt; set aside.
3. In large bowl of electric mixer, at medium speed, beat butter, sugars, eggs and vanilla until light and fluffy.
4. At low speed, beat in flour mixture until well combined.
5. Stir in oats and coconut until well blended, to make a stiff dough.
6. Drop by slightly rounded teaspoonfuls, 2 inche apart, onto prepared cookies sheets.
7. Bake 12 – 15 minute.  Remove to wire rack; cool.

These Sicilian treats have a spiced fig-and-nut filling enclosed in a cookie crust and finished with candy sprinkles.

This recipe is from Canadian Living Special Issue Fall 2008.

Makes about 48 cookies.

Ingredients

• 2             cups all purpose flour
• 1/3          cup granulated sugar
• 3/4          tsp baking powder
• 1/2          tsp salt
• 1/2          cup cold unsalted butter, cubed
• 2             eggs, beaten

Filling:

• 2             cups stemmed chopped dried fig
• 1/2          cup raisin
• 1/3          cup candied orange peel
• 1/3          slivered blanched almonds
• 1/3          cup dark rum or orange juice
• 1             tsp finely grated lemon rind
• 1/2          tsp each cinnamon
• 1/2          tsp ground cloves

Icing:

• 1 1/2        cups icing sugar
• 3              tbsp milk
• 1/2           tsp vanilla
• 1              tbsp candy nonpareils or sprinkle

Instructions

1. In a food processor, pulse together flour, sugar, baking powder and salt.
2. Add butter; pulse until in fine crumbs.
3. Add eggs; pulse just until dough comes together.
4. Divide dough into quarters; flatten into discs.
5. Wrap each in plastic wrap and refrigerate for 30 minutes.

Filling:

1. In food processor , finely chop together figs, raisins, orange peel, almonds, rum, lemon rind, cinnamon and cloves.  Set aside.
2. On a lightly floured surface, roll out each piece of dough into 14- x 3- inch rectangle.  Place one-quarter of the filling in 1-inch strip lengthwise down centre of the dough.
3. Bring sides of dough up over filling and pinch edges together to seal; gently roll into log.
4. Place log, seam side down, on cutting board; cut diagonally into 1-inch thick slices.
5. Bake on parchment paper-lined baking sheets in top and bottom thirds of 350 degrees oven, switching and rotating pans halfway through, until lightly golden, about 20 minutes.
6. Remove on racks and let cool completely.

Cooies can be frozen in an airtight container for 2 weeks.

Icing:

1. In a bowl, combine icing sugar, milk and vanilla.  Spread scant 1/2 tsp over each cookie; top with a few sprinkle. 
2. Let stand on racks until icing is set, about 1 hour.

Iced cookies can be stored  layered between waxed paper in airtight container for up to a week.

92 Calories per cookie

Kifli is a Hungarian cookie.  You may find a few different recipes for it.  These melt in your mouth morsels feature soft flaky pastry around a sweet walnut filling.

Makes 60 cookies

Ingredients

• 2             cups  all-purpose flour
• 1             tbsp granulated sugar
• 1             tsp baking powder
• 1/4          tsp salt
• 1             cup cold unsalted butter, cubed
• 1/2          cup sour cream
• 2             egg yolks
• 1             tbsp icing sugar

Filling:

• 1               cup finely ground walnuts
• 1/3            cup granulated sugar
• 1/2            tsp finely grated lemon rind
• 2               tsp lemon juice
• 1               tsp cinnamon
• 1/2            vanilla essence
• 1               egg white

Instructions

1. In a bowl whisk together flour, sugar, baking powder and salt.
2. With a pastry blender or 2 knives, cut in butter until in coarse crumbs.
3. Whisk sour cream with egg yolks; stir into flour mixture just until dough comes together.
4. Divide dough in half; flatten into discs.
5. Wrap each in plastic wrap and refrigerate for 30 minutes.

or

If using a food processor:

• In the bowl add flour, sugar, baking powder and salt and butter and pulse a couple of minutes until the mix is like crumbs.
• Add the sour cream and egg yolk and pulse till the dough comes together.

Filling:

1. In a bowl, mix walnuts, sugar, lemon rind and juice, cinnamon and vanilla.
2. In a separate bowl, whisk egg white until stiff peaks form; fold into filling.
3. On lightly floured surface roll out each piece of dough into 12 x 10 inch (30 x 25 cm) rectangle.  Cut each into thirty 2-inch (5 cm) squares.
4. Place 1/2 tsp filling in the centre of each square.  Starting at corner, roll cookies to opposite corner.  tucking point under.  Bend to make crescent shape.
5. Bake on parchment paper-lined baking sheets in top and bottom thirds of 400 degree oven, rotating and switching pans halfway through, until golden, about 15 minutes.  Let cool on pans on rack for 5 minutes.  Remove to racks; let cool.
6. Dust with sugar.

(Make ahead and store in airtight container for up to 5 days or freeze for up to 2 weeks).

This is a recipe I found in Martha Stewart Magazine – Nov 2012.  The crumble can be eaten as a snack, breakfast bar or served as a dessert with ice cream or custard.

Bars can be stored in an airtight container at room temperature for up to 5 days.

Serves 12

Ingredients Filling

• 4                cups fresh cherries
• 3/4             cup sugar
• 3/4             tsp cornstarch
• 1/4             cup orange juice

Dough

• 1                 cup butter
• 2                 cups all purpose flour
• 2                 tsp baking soda
• 1                 tsp salt
• 1/2              tsp ground cinnamon
• 1-1/4           cups light brown sugar
• 1                 large egg, lightly beaten
• 1                 tsp vanilla essence
• 2                 cups old fashioned rolled oats
• 3/4              cup finely chopped toasted walnuts (3 oz)

Instructions Filling:

1. In a food processor blend the cherries with the sugar until a coarse paste forms.
2. In a medium saucepan bring the mix to a boil.
3. Mix the cornstarch with the juice and add to the cherry mix, whisking to combine.
4. Simmer over medium high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 5 minutes.
5. Remove from the heat and cool completely.

Dough:

1. Preheat oven to 350 degrees.
2. Butter a 9 x 13 inch baking pan. (You can spray it with Pam).
3. Whisk together flour, baking soda, salt, and cinnamon.  (You can omit the salt if you are using salted butter)
4. Add brown sugar and butter, and stir until well combined.
5. Mix in egg and vanilla, then oats and walnuts.
6. Press half the dough into the pan.
7. Spread the filling evenly over the dough, then crumble remaining dough on top of filling.
8. Bake until golden and cooked through, about 40 minutes.
9. Let cool completely in pan on a wire rack, about 1 hour.
10. Cut into  2 inch squares and serve.

Shrikhand  is an Indian sweet dish made of strained yogurt^.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

You will find a lot of different recipes for shirkhand but I like this recipe. 

Ingredients

• 1               container (750 ml) 6 % MF Yoghurt
• 1               container(500 ml)  sour cream
• 1               cup sugar

Decoration

• 1               tsp cardamom seeds (crushed)
• 1/4            tsp nutmeg powder
• 1/4            tsp saffron
• 1               tbsp slivered almonds
• 1               tbsp slivered pistachio

Instructions

1. Line a large sieve with cheese cloth and put the yoghurt in.  Put the sieve over a bowl and let the whey from the yoghurt drain out.  Leave this covered  for 5 hours or overnight.
2. Add the sour cream and sugar and mix well.  Transfer it into a serving bowl.
3. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.

Serve with chapatti or poori  or it can be served as a dessert.

Shirkhand can be made the day before.