Patisserie 46 is like that one bakery you loved in Paris because of its impossibly technical French pastry work. Canelé boast a tender custard center and a thick caramelized crust. Éclairs are crafted with choux dough delicate as springtime dew with will-diminishing chocolate crème pâtissière. Madeleines, those seemingly uncomplicated shells of genoise, are perfectly airy, spongy, and deceptively complicated to get right. And now, you can buy the best chocolate cake in the country, as deemed by the Coupe du Monde, the official deemers of such matters. The top layer of 72 percent chocolate ganache gleams like polished chestnut. Beneath that, a half inch of mousse gives way to a flourless chocolate sponge cake and then more ganache. A lower level of pecan crumble (toasted and ground pecans, butter, flour, and fleur de sel, all enrobed in chocolate) is as fun to eat as Cocoa Krispies. Get a single slice of this masterpiece for the ridiculous bargain of $5.25.