Light but chocolaty, these easy-to-make cupcakes are topped with a sensationally creamy dark chocolate frosting. If you make the frosting first, it will be thick and glossy by the time the cupcakes are baked and cool.
This impressive cake is moist and rich and fit for a special celebration. Measure carefully, have all ingredients at room temperature and follow the detailed instructions in the recipe.
This cake is tall and light and moist with a swirl of dark chocolate.
Some of our recipe testers said, "If you could only have one recipe for chocolate cake, this would be the one." With a recommendation like that, how could we not share it with you?
This simple festive roulade is light yet chocolaty. The flourless cake seems to melt into the cocoa whipped cream filling, which you can also customize with a little coffee, brandy, or rum, to taste.
The addition of sauerkraut to this cocoa-based chocolate cake provides an attractive texture, especially when made in a bundt pan. The flavor of the sauerkraut is undetectable. Top with this easy glaze for a delicious, everyday cake.
This is a super rich bittersweet chocolate cake with just enough flour to hold it all together. If you don't have a heart-shaped pan, you can make the cake in a round pan and cut it into a heart afterwards. Or not!
We love the flavor of SCHARFFEN BERGER Chocolate with cherries. We tried several recipes before coming up with this, our favorite. Dried pitted Rainier Cherries from Bella Viva Farms are particularly good in this cake.
Instead of flour, this moist dense cake is made with ground almonds that are first toasted for extra flavor.
Recipe by David Lebovitz (from Room For Dessert)
This recipe was created for SCHARFFEN BERGER by our friend, and award winning cookbook author, Flo Braker.
Thanks go to David Lebovitz, author of Room For Dessert (Harper Collins) for this recipe.
Flo Braker is the celebrated author of several award-winning cookbooks and a former columnist for the San Francisco Chronicle. An early friend of SCHARFFEN BERGER Chocolate, this is one of her signature recipes.
This luxurious, intensely bittersweet chocolate dessert was created by San Francisco Bay Area pastry chef, and chef instructor, Claire Legas.
Individual chocolate cakes that burst with molten chocolate when you break into them with your fork–what's not to love?
This simple but sumptuous chocolate cake will burnish your reputation as a dessert maker.
This moist cake is a great fall and winter dessert. You'll enjoy the classic combination of apples, cinnamon, walnuts paired with SCHARFFEN BERGER chocolate. Serve for Sunday brunch, a weeknight dessert, or afternoon tea.
This cake is scrumptious when it is warm from the oven but equally delicious the next day, if there is any left.
This is a traditional Hungarian torte made delicate crepes stacked with layers of jam, ground nuts, and chocolate. The crepes can be made a day ore even weeks ahead and frozen.
This torte is quite sophisticated, and also flourless, with loads of ground up unsweetened chocolate folded into egg whites (no yolks) for a uniquely light and nutty texture and huge chocolate flavor.
If you don't tell, know one will know that this rustic-looking and very chocolaty cake is relatively low in fat and calories.
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