3,762 chocolate bake recipes

White chocolate macadamia nut cookies with chunks of real white chocolate (not chips) and buttery toasted macadamias. Soft centers, lightly browned edges, classic bakery-style cookies.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Coffee-soaked sponge cake set with gelatin and sweetened condensed milk for a chilled, custardy coffee dessert. Four ingredients, no baking required if you start with a store-bought sponge.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Praline cream pie with a graham-praline crust, silky vanilla custard folded with crumbled pecan pralines, and pillowy whipped cream on top. A New Orleans dessert through and through.

Malt shoppe pie blends frozen vanilla yogurt with whipped topping and crushed Whoppers in a chocolate cookie crust. A 4-ingredient frozen pie that tastes like an old-fashioned malt shop classic.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Old-fashioned chocolate cream pie with cocoa, milk, and egg yolk custard cooked in a double boiler. The Grandma classic with deep chocolate flavor and silky pudding texture.

Cioccolata cheesecake is an Italian-style crustless ricotta cheesecake spiked with rum, cocoa and a whisper of chocolate flavoring. Lighter and tangier than cream cheese versions, with a dense, custardy crumb and a cocoa-dark top.

Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.

Quick toffee chocolate cake assembled from store-bought pound cake split and filled with chocolate-sour cream frosting and crushed English toffee. Ready in 25 minutes.

Mississippi mud poke cake with German chocolate cake mix, sweetened condensed milk, caramel sauce, Cool Whip, and crushed Heath bars. Easy make-ahead dessert that chills overnight.

Classic French silk pie with a deep chocolate filling whipped to silky-smooth texture, poured into a chocolate crumb crust, and chilled until set. The original 1950s diner-style chocolate pie.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.