Chocolate/8 recipes

Lighter chocolate amaretto cheesecake made with reduced-fat cream cheese, cottage cheese, and cocoa. Baked low and slow with mini chocolate chips folded in.

A scrumptious cake that is sure to be a hit at a bake sale or Christmas dinner!

Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.

A light and fluffy cappuccino mousse filling in a chocolate pie crust.

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Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

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

Low-calorie marbled chocolate cheesecake made with cottage cheese, gelatin, cocoa, and whipped egg whites on a cocoa-vanilla wafer crust. No baking required.

Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.

Beacon Hill brownies pack 8 ounces of unsweetened chocolate, butter, eggs, and walnuts into rich, fudgy squares with a glossy crackle top. The Boston classic with serious chocolate intensity.

Homemade chocolate rum ice cream with unsweetened baking chocolate and rum extract. The custard base comes together in the microwave in under 5 minutes. Serves 8.

Chewy double chocolate cookies combine a fudgy cocoa dough with semi-sweet chocolate chips for soft, dark, brownie-textured cookies. Bake just 8 to 9 minutes for the chewiest center.

Canal Street brownies are dense, fudgy chocolate squares baked with unsweetened chocolate, optional walnuts, and a single 8-inch pan. A from-scratch brownie that beats any boxed mix in 40 minutes.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.