This stunning stack of alternating cake and ganache is aptly named for the cup of joe in the batter. A caffeinated incarnation of a classic.

Who knew Katharine Hepburn was as adept at baking as she was acting? We have her to thank for these dark, intense, much ballyhooed brownies.

This chocolate sauce is the stuff of memories. A soda fountain mainstay, it can be used in sundaes and malteds and Black Cows. (Oh, my!)

One pound of chocolate gives this cake its allure. It’s dense, like a brownie, with deep notes of cocoa. The optional ganache seals the deal.

Ganache, nothing more than melted chocolate mixed with hot cream, is about as decadent as you can get. Use it as a glaze, filling, or frosting.

Dark chocolate. White chocolate. Almonds that are smothered in yet more chocolate. Pecans. And a ridiculously creamalicious ice cream. Ben & Jerry, we thank you.

Shauna James Ahern, aka Gluten-Free Girl, divulgers her chewy, crispy, gooey version of the world’s best–and we do mean best–chocolate-chip cookies.

Crisp and chewy and creamy all at once, these little flourless lovelies meld the goodness of ganache with a light-as-air macaroon.

Based on a blackout cake from Ebinger’s in Brooklyn, NY, this version has the same pudding-like filling, tender chocolate cake, and rich frosting.

These rich, chewy, chocolate-y brownie bombs from David Lebovitz boast a pretty pretentious name. Absolute best? You tell us.

Not quite cookies yet not exactly beyond the realm of cookiedom, this imaginative approach to chocolate bark brings a little elegance to the everyday.

Brigadeiros, chewy fudge balls, are a beloved treat in Brazil. The candies are rolled in sprinkles for good measure. They make a lip-smacking gift.

This is a soft chocolate nougat, similar to what’s in some well-known candy bars, except this one has more chocolate flavor. Call it the Fourth Musketeer.

Here are 13 melt-your-heart chocolate recipes–from waffles and brownies to cheesecake and chocolate-covered nougat. Call them Valentine’s Day artillery.

An easy-to-follow guide to tempering chocolate for all your candy making and chocolate recipes. Just the thing to impress your love this Valentine’s Day.

Mallowmores are a homemade version of the popular Mallomars. Marshmallows sit atop graham cracker circles and the whole thing is dunked in chocolate.

Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.

These toffee cookies are biscuits topped with melted dark chocolate, pecans, and a sprinkle of fleur de sel. Serve the cookies as dessert or give as a gift.

Dense, rich, and decadent, this pound cake is made for chocoholics. Cocoa give the cake its chocolate punch. This cake is too big on flavor to be contained in a loaf pan.

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.