12 choclate recipes

Hazelnut au chocolat, a dense flourless chocolate cake folded with ground hazelnuts and whipped egg whites for a fudgy, almost truffle-like crumb. Slow-baked low to set without cracking, finished with raspberry sauce.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Buche de Marrons au Chocolat, a French chestnut and chocolate log (no-bake variation of buche de Noel) with Calvados, wrapped in whipped cream bark and garnished with candied violets. A show-stopping Christmas dessert.

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

New York Super Fudge Chunk ice cream with white chocolate, pecans, walnuts and almonds. Homemade chocolate ice cream recipe inspired by the famous flavor.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Maria's Ischli cookies are Austrian sandwich cookies with ground hazelnuts or almonds, filled with raspberry jam and topped with chocolate icing. A classic European holiday cookie.

A decadent chocolate almond rum cake with ground almonds in the batter, rum-chocolate icing, and toasted flaked almonds pressed all around. A celebration cake with serious depth.

Three-layer Southern cookies: a buttery shortbread round spread with gooey caramel-pecan filling, then drizzled with rich chocolate icing. Named after the wildflower and just as eye-catching on a cookie tray.