These waffles found in Belgium are made with a yeast-based brioche dough studded with special pearl nibs of sugar that caramelise on the waffle iron as it cooks. They are buttery and chewy on the inside while crispy and crunchy on the outside, where the pearl sugar hardens like crème brulee. Name this waffle.

This fried dough originating in Spanish and Portuguese cuisine is normally eaten for breakfast, dipped in champurrado or hot chocolate. Cinnamon sugar is sometimes sprinkled on top. This dish is also popular in Mexico and other areas with Spanish and Portuguese immigrants. Name this dish.

This is a small French pastry flavoured with rum and vanilla. It has a soft custard centre and a dark, thick caramelised crust. It takes the shape of a small, striated cylinder, reaching up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France, it is widely available in pâtisseries in France and abroad. Name this delicacy.

The credit for this pie's invention is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef, respectively, of The Hungry Monk Restaurant in East Sussex, England. They claim to have developed the dessert in 1971 by amending an unreliable American recipe for "Blum's Coffee Toffee Pie". Though the restaurant is now closed, it is available in eateries across the world. Name this pie.

This chocolate cake of Austrian origin was invented by a famed chef from Vienna, Prince Wenzel von Metternich. A Viennese culinary specialty, this consists of a dense chocolate cake with a thin layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream. Name this dish.