Dessert, Chocolate Recipes

Slice-and-bake chocolate cookies made with melted unsweetened chocolate, Dr. Pepper soda, and chopped walnuts. The soda adds a subtle spiced sweetness you can't quite place but can't stop eating.

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Easy mocha fudge cake doctors a butter fudge cake mix with hot fudge topping and instant coffee folded into whipped cream. A 4-ingredient layer cake that tastes like a fancy bakery special.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.

Danish chocolate shortbread cookies shaped into finger-thick ropes, filled with raspberry preserves, and drizzled with melted chocolate. An elegant holiday cookie with a buttery cocoa base.

I made this chocolate chip pecan pie with a homemade buttery and flakey pie crust. When it hit the dinner table, it vanished within a flash, so the pie must be good then :)

Chocolate Bundt cake hides a cream cheese, coconut, and chocolate chip tunnel inside. Hot coffee in the batter deepens the cocoa, and buttermilk keeps the crumb tender under a glossy glaze.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.

Rich chocolate cake with cocoa, buttermilk, and a hot-water finish for an extra-moist crumb. The classic one-bowl chocolate sheet cake that bakes up dense, dark, and tender every time.

Fig fruit cake with dried figs, candied cherries, pineapple, walnuts, brandy, and unsweetened chocolate. A spiced holiday loaf baked low and slow for dense, sliceable richness.

Homemade fondant: a soft, moldable butter-and-sugar candy center ready to flavor, shape, and dip in chocolate. Old-school candy-making in four ingredients, no thermometer needed.

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Layers of chocolate and vanilla ice cream studded with crunchy Heath bar pieces rest in a chocolate wafer crust, then get crowned with homemade hot fudge sauce. Each frozen slice delivers the perfect contrast of cold, creamy ice cream and warm, silky chocolate.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil