Sweets can be addicting. I can’t survive a complete meal without it.

I’m also a sucker for anything chocolate. You can call me a chocoholic. Like a lot of people, I talk about how fattening sweets are, but when faced with these temptations, I simply cannot resist.

There are irresistible sweets from everywhere. I love a tarte tatin from France; a kouign-amann from Brittany (Tymad Bistro in Cebu makes a superb version, tel. 032-2397385); any Middle Eastern pistachio dessert laced with honey; a good old New York cheesecake; a sinful bittersweet chocolate cake; a simple sapin-sapin from Susie’s of Angeles, Pampanga; or just some good uraro.

In the past few weeks, I have come across a few cakes that sweet-tooth readers should also try.

Light sweetness

Just last Sunday, our “Foodprints” TV show featured sake (alcoholic beverage) masters from Japan. They wanted to show the versatility of sake with Japanese, French and Filipino cuisines.

On a visit to the French restaurant Le Jardin, I stumbled on an interesting pictorial of its various desserts. Seldom does one find a couple of outstanding desserts in any establishment. I found four which made me crave for more: mixed berries cheesecake, chocolate mousse cake, moist chocolate and dark chocolate. All were light with just the right amount of sweetness; each one made me ooh and aah in satisfaction.

The talent behind these creations is pastry chef Hasset Go. There is magic in his hands. Le Jardin surprised me with its great French cooking. But that’s another story (tel. 0917-817 6584).

I also came across a Japanese cake. I have a bias for anything Japanese. Anything they do—chocolates, fruits, steaks, eye drops, alkaline water machines, shaving creams, etc.—seem better than the original.

I have tasted many cheesecakes in the past and actually wasn’t too excited until I heard the word before the cheesecake: Japanese! That was it. I had to taste it.

Now this version is very light unlike the New York cheesecake. It is almost like a chiffon cake. Within the light texture you will taste subtle flavors of cheese that melt in your mouth. Yum!

Like anything from Japan, packaging is simple and very neat. And the cheesecake itself is very reasonably priced. Uncle Tetsu’s Japanese Cheesecake is a winner (tel. 831- 8690 or 374-1339).

Just last week, I was in Bacolod and tried an avocado cake that I fell in love with. This is different. Not too sweet, it has a crusty base. The avocado cream is very light and I love the subtle flavor that avocado brings. A winner, too! Get in touch with Elsie Gonzaga (tel. 0917-867 5181).

In Iloilo, I came across a brazo that didn’t look very promising with its bright purple color. But it turned out to be delicious and was such a surprise. Another winner. Made by La Paz bakery, this brazo de ube was fantastic. It had an ube-colored egg white cover that was full of yema-laced ube. Outstanding! La Paz Bakery is in the La Paz market, Iloilo.

Then there was Maridel’s Bakery, also in Iloilo. I remember its Heaven and Hell Cake, Ube Cake, Snickers Pie, Frozen Brazo, Salted Caramel, Durian Cake, Carrot Walnut and many others (tel. 33 508 2253). Superb desserts. It will be a sure winner in the metropolis. Come na!

So, I’m really a self-confessed sweets addict. I have no plans of ever going into rehab.

By the way, suha season is here, especially Davao suha (tel. 02 709 1627 or 0917-593 7450).

Happy eating!

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