Chocolate Chunk Challah
It's hard to tell which is more appealing- the loaf's glossy surface studded with chunks of chocolate, or the aroma of the bread and chocolate that fills the room when it bakes.
Chocolate Sauerkraut Cake
Adding sauerkraut to this cocoa-based chocolate cake provides an attractive texture, but the flavor of sauerkraut is undetectable.
Simple Chocolate Sauce
What could be simpler than chocolate melted with the liquid of your choice? Adjust the balance of sweet and thickness by adding liquid or chocolate.
Chocolate Crostini
These simple crostini make an irresistible appetizer, snack, or even breakfast. Try sprinkling them with pinches of smoked paprika or dried herbs.
Chocolate Cherry Cake
We love the flavor of chocolate and cherries, and this is our favorite recipe. Use Bella Viva Farms dried Rainier Cherries. Trust us on this.
Alice Medrich’s Chocolate Chunk Cookies
Classic chocolate chip cookies with crisp edges, chewy centers and lots of chocolate. Bake on an ungreased, unlined cookie sheet for best results.
SCHARFFEN BERGER Chocolate Cream Pie with Cinnamon and Ancho Chile
Made with pecans and a graham cracker crust, this smooth, creamy pie by Alice Medrich was featured during our 2011 Elevate a Classic Dessert Contest.
Robert Steinberg's Fudgy Brownies
The trick to these incredible deep chocolate brownies is to stir hard until the batter is smooth and glossy and pulls away from the sides of the bowl.
Flourless Chocolate Almond Cake
Instead of flour, this moist, dense cake is made with ground almonds toasted for extra flavor. The perfect chocolaty treat for those avoiding wheat.
Mint Basil Chocolate Chunk Ice Cream
Celebrity chef Elizabeth Falkner combines fresh basil and spinach to mint chip ice cream for an amazing flavor combo we'd never have imagined.
Double Chocolate Cookies
These delicious, fudgy cookies from the owners of Tartine Bakery will firm up as they cool, so take them from the oven while they're still very soft.
Devil’s Food Cake
Devilishly rich and airy, this flavorful cake comes from David Lebovitz, author of Room for Dessert.