85 dark chocolate recipes

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Coconut Joys are no-bake coconut balls made with butter, powdered sugar, and shredded coconut, filled with melted dark chocolate. Four ingredients, no oven, dangerously addictive.

A British-style no-bake fridge cake with two layers: dark chocolate on the bottom, white chocolate on top. Both packed with crushed biscuits, chopped dates, nuts, and cream. Chill, slice, and serve.

Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Cherry-stuffed cookies wrapped in almond-vanilla dough and dipped in dark or white chocolate. A surprise maraschino cherry hidden inside each one.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

Chocolate sour cream cake built on melted unsweetened chocolate, brown sugar, and a finishing splash of boiling water that blooms the cocoa into deep, fudgy darkness. Tender, moist, old-school layer cake at its honest best.

This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.