Calling all chocolate lovers! Feast your eyes on our very favorite recipes for cakes, cupcakes, hot chocolate, brownies, cheesecakes, cookies, hot fudge sauce, mousses, pies, and tarts that celebrate chocolate in all its glorious guises.
Rich salted caramel oozes between layers of chocolate buttermilk cake. Use a candy thermometer to ensure that the caramel turns out perfectly.
This dramatic dessert has a reputation for being temperamental, but it’s actually very simple and mostly calls for staple ingredients. Stiffly beaten egg whites give it its signature height, but this souffle is best served immediately as it will lose its lift and collapse as it cools.
Enjoy three luxurious and extra-creamy variations on hot chocolate: Dark-Chocolate Hot Cocoa, made with chopped bittersweet chocolate and a whisper of nutmeg; White-Chocolate Hot Cocoa with Coconut and Rum, enriched with coconut milk and spiked with rum; Milk Chocolate and Peanut Butter Hot Cocoa, with creamy peanut butter blended in.
Make over this classic dessert by adding a little chocolate to the custard. This version retains the creaminess and caramelized-sugar topping of the traditional version, but chocolate enhances the subtle balance of bitter and sweet already present in the burnt sugar.
Rich and custardy, bread pudding is even better with semisweet chocolate mixed in. Cinnamon-raisin bread adds even more flavor to this chocolaty pudding, but any bread will work. Serve this warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap and refrigerate at least one hour or overnight.