Chocolate

Rich, chocolaty, and way better than anything from a box.

A deep, dark, molten chocolate cake recipe with a liquid chocolate center thanks to a spoonful of ganache, which melts as the cake bakes.

In the spirit of Hawaiian butter mochi, this head-turning cake requires minimal cleanup and no fancy equipment.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

The perfect pick-me-up on a cold day, this atole (a traditional category of hot Mexican drinks thickened with masa) is enriched with chocolate, cinnamon, and a pinch of cayenne.

Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.

These chocolate chunklet cookies are ingeniously baked in a muffin tin, resulting in perfectly crispy, caramelized edges and soft centers.

These showstopping miniature baked Alaskas are as foolproof as they are impressive, plus every easy-to-make component can be made ahead of time.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.

The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).

Chewy, flaky sesame halva takes these sensational strawberry shortcakes out of the stratosphere.

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

They also make a great “I-definitely-did-NOT-forget-Valentine’s-Day” gift.

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

They look like truffles, but they're smoother, chewier, and more voluptuous.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon.

And you should start with ’57 Chocolate.

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

And she wants you to, too.