A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of fudge sauce.
Cocoa powder heightens the intensity of these dense, dark muffins. Chocolates lovers rejoice. Enjoy with milk or coffee and freeze any leftovers.
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.
Just one sip of this creamy icy blend of chocolatey goodness will make you want to blow bubbles through your straw. A crown of whipped cream is the final touch.
Mascarpone cheese, whipped cream, and thin slices of pound cake make up this Italian torte that sits on a puddle of espresso sauce.
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.
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.
A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
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