520 chocolate food recipes

This Bacardi Double-Chocolate Rum Cake is a loaded Bundt with chocolate chips baked in, a rum-raspberry glaze soaked through, semi-sweet chocolate icing, and white chocolate drizzle on top. Triple-threat decadence.

Combines the wholesome goodness of oatmeal with the irresistible sweetness of chocolate chips and the delightful crunch of nuts. These cookies are perfect for satisfying your sweet tooth while also providing a nutritious boost from the oats and nuts. With every bite, you'll experience a delightful blend of flavors and textures that will leave you wanting more.

Thick, chewy cowboy cookies loaded with rolled oats, chocolate chips, and brown sugar. This big-batch recipe makes 4 dozen rugged drop cookies with crispy edges and a soft center.

An intensely dark chocolate sheet cake made with strong black coffee and buttermilk, topped with a rich "Hundred Dollar Frosting" of melted chocolate, butter, walnuts, and a surprising touch of lemon juice.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

Eggless chocolate amaretto cheesecake: a rich, dense chocolate cheesecake made with egg substitute instead of whole eggs, spiked with amaretto and topped with whipped cream and sliced almonds. A nutty, chocolaty twist on the classic.

Almond Butter Cookie Sandwiches: tender shortbread-style cookies made with ground almonds, sandwiched with raspberry jam or chocolate ganache. Linzer-style elegance, makes 24.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.

Sauerkraut chocolate cake with a rich sour cream chocolate frosting. The sauerkraut adds surprising moisture and tang that no one will guess, topped with a creamy melted chip frosting.

Easy layered buckeyes with a peanut butter and powdered sugar base topped with melted chocolate, pressed into a pan and cut into squares. All the flavor of buckeye candy without rolling individual balls.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.