851 cocolate cake recipes

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

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

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

Double frosted brownies stack a fudgy pecan brownie under a smooth vanilla pudding buttercream and a glossy chocolate glaze. Three rich layers, chilled until the frosting and glaze set firm and sliceable.

Triple chip brownies with dark chocolate, milk chocolate, and butterscotch chips on a bittersweet chocolate brownie base. Chilled overnight for the ultimate fudgy, sliceable texture.

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.

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

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

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.

Chocolate chips make everything taste better :) Made some whole wheat pumpkin pancakes incorporated in some semi-sweet chocolate chips and pumpkin seeds for breakfast. Needless to say, they turned out delicious, and chunks of melting chocolate and nutty seeds could be found in every bite.

Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.

The combination of black beans and sweet potato gives these brownies a moreish, moist quality. These are great for kids as they contain no added sugar or trans-fats (you may wish to omit the coffee and substitute cacao powder if serving to youngsters, though).

Austrian style layered chocolate pecan brownies that are spiked with cream cheese.

No-bake cereal bars with peanut butter, chocolate, and butterscotch chip topping. Church potluck favorite ready in 35 minutes, feeds a crowd sweetly.