Chocolate Recipes | Leite's Culinaria

Hazelnut Chocolate Tuiles

Apr 23, 2004 by Carole Bloom

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

Fudgy Passover Brownies

Apr 23, 2004 by Phyllis Glazer

Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.

Rose Pistola Chocolate Budino Cake

Apr 23, 2004 by Anya von Bremzen

A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.

Mississippi Mud Cake

Apr 22, 2004 by Stephen Bruce

An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.

Chocolate Guinness Cake

Apr 21, 2004 by Tish Boyle

The bitter, coffee-like flavor of stout marries beautifully with dark chocolate in this ultra-moist, slightly earthy cake, giving it a distinctive flavor.

Chocolate Mocha Cake with Irish Whiskey

Apr 21, 2004 by Tamasin Day-Lewis

Mmmm. Mocha chocolate cake slathered with an Irish whiskey-laced chocolate icing. A decadent, grown-up cake if ever there was one.

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Ultimate Chocolate Marquise

Apr 15, 2004 by Lori Longbotham

It doesn’t get much chocolate-y than this chilled dessert. Bittersweet chocolate, eggs, butter, and Cognac are beaten than lightened with whipped egg whites.

Coffee Ice Cream with Warm Chocolate Sauce

Apr 14, 2004 by Cat Cora

Rich, homemade coffee ice cream is drizzled with amaretto and espresso and topped with a luscious chocolate ganache, or fudge sauce, and softly whipped cream.

Black Bottom Cupcakes

Apr 01, 2004 by David Lebovitz

These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.

Devil’s Food Cake with Seven-Minute Icing and Coconut

Jan 06, 2004 by Allysa Torey

Three layers of dark chocolate cake are filling and surrounded by a seven-minute frosting. The finish: sweetened coconut. This is a perfect birthday cake.

Warm Mocha Tart

Nov 26, 2003 by Alice Medrich

Here’s a flaky, buttery tart crust filled with thick, rich chocolate custard that’s has a hint of espresso It’s a dessert no one can resist.

Pear-and-Chocolate Tart

Sep 25, 2003 by Chantal Coady

Chocolate crust, chocolate custard filling, ripe Bartlett pears? Need we say more about this incredibly decadent dessert tart?

Chocolate, Chocolate, Chocolate Biscotti

Jul 23, 2003 by Carole Walter

The name says it all. Italian chocolate biscotti cookies are studded with chocolate chips and drizzled with–what else?–a chocolate glaze. Dastardly good.

Espresso Cupcakes with Milk Chocolate Ganache and White Chocolate Frosting

Jul 01, 2003 by Emily Luchetti

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate cream, then topped with white chocolate frosting.

Barefoot Contessa Orange Chocolate Chunk Cake

May 25, 2003 by Ina Garten

The combination of tart, citrusy orange with sweet chocolate in this cake was a big hit at the Barefoot Contessa. And we’re sure it’ll be with you, too.

Chocolate-Orange Cupcakes

May 13, 2003 by Lori Longbotham

Nothing says loving from the oven more than luscious orange-infused chocolate cupcakes. They’re topped with an intense bittersweet chocolate frosting.

Chocolate Fondue

Apr 27, 2003 by Caprial and John Pence

A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.