790 unsweetened chocolate recipes

Cold water chocolate cake with melted unsweetened chocolate, butter, and a splash of cold water for an exceptionally tender, light crumb. A heritage two-layer cake recipe.

Passover dark chocolate nut cake uses no flour at all. Twelve whipped eggs carry a rich batter of melted chocolate and chopped almonds, baked in a tube pan for a deep, fudgy Seder-friendly dessert.

Mocha swirl pound cake: a buttery, coffee-spiked pound cake batter marbled with melted chocolate and baked in a tube pan. Tight, tender crumb shot through with bittersweet ribbons.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Sugar-free chocolate fudge, a no-cook cream cheese fudge sweetened with a sugar substitute and melted unsweetened chocolate, studded with pecans. Rich, low-carb, and diabetic-friendly, just chill and cut.

Microwave double chocolate fudge made with semisweet and unsweetened chocolate, sweetened condensed milk, and chopped nuts. Five ingredients, no candy thermometer.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.

Chocolate toffee flan cakes: no-bake dessert with marshmallow cream filling, melted chocolate, whipped topping, and chopped Heath bar crowns. Quick make-ahead party sweet.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Fairfax chocolate icing made with unsweetened and semi-sweet chocolate, melted marshmallows, and butter. A glossy, fudgy frosting that spreads thick and sets with a soft bite.

Four-ingredient chocolate coconut candy drops made with unsweetened chocolate, sweetened condensed milk, flaked coconut, and walnuts. Placed in a hot oven that's turned off, they develop a gorgeous glossy glaze as they cool.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Chocolate raspberry truffles: milk chocolate ganache spiked with raspberry jam, rolled into bite-size balls and dipped in white chocolate. Four dozen no-bake confections for gifts or holiday tins.

Chocolate snappers with unsweetened chocolate, cinnamon, and corn syrup rolled in sugar and baked until crackled. A chewy, crinkle-style chocolate cookie with a sugary crust.

Pan Nero, an Italian dark chocolate cake made with unsweetened chocolate, separated eggs, and potato starch flour. Dense, fudgy, and flour-light with just five ingredients.