543 chocolate desert recipes

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.

Homemade hot fudge sauce with unsweetened chocolate, butter, and vanilla cooked into a thick, glossy pour. A 6-ingredient stovetop fudge sauce ready in 30 minutes.

Rich chocolate mint cake made with melted unsweetened chocolate, real mint, chopped nuts, and butter. Served chilled with chocolate glaze and sugared mint leaf garnish.

Buttery shortbread cookies topped with caramel, coated in melted chocolate, and pressed with chopped pecans. Homemade Turtle-style candy cookies that make a gorgeous gift box treat.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Chocolate mug cake for one, mixed and microwaved right in the mug in about 5 minutes. No oven, one dish, and a warm, fudgy chocolate cake whenever a craving hits.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

Triple chocolate cake using cake mix and pudding mix for a fudgy, moist crumb topped with semi-sweet chocolate chips and crunchy walnuts.

Diabetic-friendly chocolate bars made with cocoa, sugar substitute, and a hint of cinnamon, topped with melted chocolate chips. Fudgy, rich, and lower in sugar than traditional brownies.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Peanut Butter Ho Ho Cake with a devil's food cake base, fluffy whipped peanut butter filling, and pourable chocolate frosting. A nostalgic, no-fuss dessert that starts with a cake mix.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

Elizabeth David's Gateau Au Chocolat Et Aux Amandes recipe