So, what desserts basically put you in bliss for the whole time that you are eating them?
I remember that I was at an Italian restaurant for my birthday, and because it was my birthday, they brought out a slice of their fudge cake. I could swear, my dad was saying something to me, but I wasn’t registering it. I was at the mercy of the cake. It was so fudgy and chocolaty and oh my…
Green tea ice cream- the first time I had it. I’ll never forget…
Lemon meringue pie is my fantasy dessert. If the meringue is just perfect and the filling is exactly the right combination of tartness and sweetness, I am in ecstasy.
Down in Orlando is a bakery that makes a thing called a Napoleon and, while I’ve found them elsewhere, these are the BEST!
Homemade chocolate mousse, from a recipe I found when I lived in France. It uses real raw eggs, and takes less than 15 minutes to prepare, but I limit myself to making it only once or twice a year so that it doesn’t lose the “desertgasm” effect.
A close second is the Black Raspberry Chocolate Chunk ice cream made by a local ice cream shop.
CREME BRULEE
Really good creme brulee.
Oh…
I just had a good chuckle because I stumbled on this thread as I was eating (and dessertgasming over) homemade peach cobbler that a friend made for me. That’s definitely at the top of my list. Quality apple pie a la mode also qualifies. That’s about it, though.
Chocolate molten lava cake from a restaurant called Coho’s (at least 2 locations in the Seattle area). The inside is gushy, fudgy, wonderful chocolate.
What bakery?
Cheesecake factory white chocolate/raspberry cheesecake with oreo cookie crust. Great greasy goddess, but that stuff is amazing.
The Candy Kitchen in Frederick, MD has dark chocolate covered liqueur filled cherries that are my husband’s automatic get out of jail free card (he has a deal with my mother in law to keep us supplied).
Not fair! 
I googled it and there isn’t one in Seattle. There’s one in Issaquah one in Redmond, and one in Port Townsend. I don’t cross the lake just for food.
The cake sounds yummy, though.
Mine is the Vanilla Bean Creme Brulee from Ray’s Boathouse. I have the recipe, but I can’t make it. It serves 6 and I’d be tempted to eat all 6 servings!
Chilis also has a molten lava cake that is really good. I just wish they didn’t ruin it with the big piece of ice cream on top of it (I hate ice cream - mostly because of my broken-ass teeth).
But the best dessert I’ve ever eaten was actually at the Olive Garden. They have this thing called Chocolate Lasagna…oh my GOD. I want some now. Unfortunately, they’re closed, it’s expensive, and I’d have to waste seven dollars on a car ride to Reno.
~Tasha
Apple pie, apple crumble, apple tart, apple slice, apple… well, you get the picture.
Good examples are hard to find though, because many damn fools seem to feel the need to ruin perfectly good apple baked delights with nutmeg or cinnamon or other impurities. I bought it because it’s apple you meddling ninnies. Apple tastes good! Why the hell do you feel the need to cover it’s tasty subtle goodness?
Simple chocolate tart; you just make a biscuit or sweet shortcrust base in a flan dish, then warm some double cream and add 100g of dark chocolate for every 100ml of cream, stir until it’s all melted, allow to cool a little and pour into the dish; cool, chill in the fridge and dust with cocoa powder before serving with creme fraiche. Works every time for me.
Homade ice creams:
My particular favorite is toffee (use Werthers and roughly crush them) and chocolate chunk (darkest chocolate you can find – I use 65% or 85% cocoa bards depending on what’s at the store) crushed roughly as well. Add to a high-egg-yolk count vanilla ice cream recipe with a couple teaspoons of butter flavoring (the imitation stuff works fine for this, you’re not using much).
Recipe, please. 
Lemon sorbet
Although, while I normally detest chocolate, a chocolate mouse with a half glass of brandy thrown in, gets my interest.
Of course my favourite desert is the lass who has been playing footsie with me for the past hour …
Oh, yeah…I could take my clothes off and roll around in it and then lick it off myself. Oh, yeah…
Tiramisu. It’s chocolate, rum and caffeine. What more can you ask for? Problem is, it’s easy to make them bland because the cheap recipe probaby uses ricotta instead of Mascarpone, or whole milk instead of heavy cream.
So you have to go through so many bland Tiramisu, but when you find that special one, it’s like you’re a dessert-virgin all over again.
Ohhh. OHhhhhh. OHHHHHHHHHHH.
Mmmmmmm…
At Anthony’s Restaurant near Bellingham, WA, they have this wild mountain blackberry cobbler. The menu describes it as “Hand picked tiny wild blackberries from the Cascades under a tender flaky crust served warm and topped with vanilla ice cream.” It’s so heavenly delicious, the first time I had it I was near tears because I was too full to finish it.