808 baking chocolate recipes

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

A creamy raspberry chocolate pie with cream cheese filling on a pecan vanilla wafer crust sealed with melted chocolate. Topped with jam-glazed berries for a make-ahead chilled dessert.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Old-fashioned chocolate cake with crushed peppermint stick candy folded right into the batter. A tender cocoa layer cake with a cool, pepperminty crunch. Straight out of a mid-century church cookbook.

Rocky road cake: a moist devil's food bundt loaded with chocolate chunks, marshmallows, raisins, and nuts. Mayonnaise in the batter keeps every slice tender and rich.

Chocolate peanut pie with melted semi-sweet chocolate, corn syrup, and unsalted peanuts in a from-scratch butter crust. Like a pecan pie but with chocolate and peanuts.

Reese's peanut butter cake stacks two peanut-butter-and-brown-sugar layers with a cream cheese peanut butter filling and a warm pour-over chocolate glaze. The candy bar in cake form.

Better Than Sex Cake is a rich Bundt cake made with yellow cake mix, vanilla pudding, sour cream, chocolate chips, grated German chocolate, and pecans.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Oat bran raisin cookies with rolled oats, brown sugar, walnuts, and the option to swap raisins for chocolate chips. A hearty, fiber-rich drop cookie with a chewy texture.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.