Author: Mary Cech
Author: Rochelle Palermo
Author: Rick Rodgers
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Author: Claudia Fleming
Author: David Schmidt
An easy Milk Chocolate Brownies recipe.
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Karen DeMasco
A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a...
Author: ChristinaBunny
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
Author: Julie Richardson
This flourless chocolate-orange almond cake is bittersweet in the best way.
Author: Lauren Chattman
These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the ultimate chocolate chip cookie, our test kitchen...
Author: Rhoda Boone
I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it...
Author: Martha Collison
Chocolate cupcakes with a marshmallow-like Earl Grey frosting.
Author: mberthet04
Author: Ruth Cousineau
Author: Melanie Barnard
This is a delicious take on an old classic, German chocolate frosting. Made with coconut and walnut pieces. You get all of the taste with less cholesterol. You can use pecan pieces for a more traditional...
Author: MamaRoach
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Susan Tollefson
Author: Pat Rofe
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...
Author: Ruth Cousineau