For this playful deconstruction of a Black Forest cake, chef and author Ixta Belfrage makes a strong case for minimal effort, maximum impact. “Despite it being my dream dessert on paper (chocolate, sour fruit, booze, cream), I’ve never actually tried Black Forest cake,” writes Belfrage. “With these crumpets, I’m even further away from having tried the real deal (purists, forgive me). This dessert is the definition of a quick fix, in my opinion.” The recipe comes from her new book—and, as a longtime protégé of Yotan Ottolenghi, her first solo project—Mezcla: Recipes to Excite. And this one is sure to excite when it hits the holiday table. “Feel free to add more booze, and for a Christmasy version, you could add spices like cinnamon, nutmeg, or clove,” advises Belfrage in the instructions. And to really gild the lily, as it were? "Spray them with edible gold dust to make them look like fool's gold—completely unnecessary, but quite fun."