This flourless chocolate cake is rich, moist, and surprisingly light. It’s wonderful served simply frosted, or it may be decorated with Chocolate Cigarettes–and/or served with whipped cream and berries on the side. See the recipe for Queen Mothers Cake »

Crisp, crunchy ladyfingers and toasted hazelnuts mold together with sweet raspberries, chopped chocolate, and brandy for the perfect biscotti-like, freeze-made treat. See the recipe for Chocolate Brandy Hazelnut Torte »

Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert. Get the recipe for Very Moist Chocolate Layer Cake »

This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.

The recipe for this rich cake came from the wife of French food writer Jean-François Abert. We like to make this cake with Valrhona chocolate. See the recipe for Marie Jose Chocolate Cake »

This dessert comes from the cookbook The Eating in Bed Cookbook (MacMillian, 1962). It is a voluptuous chocolate pudding, perfect for eating in the privacy of your own bed.

This signature dessert is loved for the unfailingly delightful surprise of the cakes’ oozing centers. See the recipe for Warm Soft Chocolate Cake »

This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.

Dark Dutch-process cocoa powder makes for a more flavorful, cookie-like crust, serving as the perfect base for a layer of rich caramel topped with decadent ganache.

This decadent triple-layer dessert takes its name from German’s Sweet Chocolate, a product that’s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Get the recipe for German Chocolate Cake »

Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note. Get the recipe for Chocolate Truffles »

A crunchy crust and pudding-like filling make this pie a standout.

These decadent candies taste best with a pinch of sea salt sprinkled on top.

The recipe for these cookies is based on one published in The Essential New York Times Cookbook. The addition of bittersweet chocolate tempers the cookies’ sweetness, making for a more sophisticated bite. See the recipe for Flat and Chewy Chocolate Chip Cookies »

_ Susur Lee, Lee Restaurant, Toronto_ “It was the first time I had ever tasted his famous molten chocolate cake. I loved the soft sponginess of the cake’s outer layer, similar to the texture of our Asian moon festival cake, but the best thing for me was the surprise inside…” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Get the recipe for Black Forest Cake »

Softened goat cheese adds a delightful tang to sweet chocolate cupcakes. To keep them fresh, store the cupcakes in a cooler until ready to serve.

The best early morning breakfast to be found on the street of any Mexican city is a nice hot cup of chocolate caliente with some churros, sweet tamales, or fresh-baked sweet goods from a bakery. Made from just chocolate and milk or water, it’s a simple, rich drink. Get the recipe for Mexican Hot Chocolate (Chocolate Caliente) »

This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Get the recipe for Chocolate Mousse »

Nutella stirred into hot chocolate lends a luxurious texture and great, chocolate-hazelnut flavor. For an extra dose of hazelnut, add a splash of Frangelico. Get the recipe for Nutella Hot Chocolate with Hazelnut Liqueur »

Don’t get fooled by the simplicity of a chocolate pudding. This rich, velvety dessert, flavored with bittersweet chocolate and rum, is a real crowd pleaser.

Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley’s Corner Cafe in Topeka, Kansas. Get the recipe for Chocolate-Peanut Butter Pie »

Infused with subtle floral aromas and rolled in earthy-sweet almonds, these are a sophisticated take on the classic chocolate truffle. Get the recipe for Earl Grey and Lavender Chocolate Truffles »

Thick ganache made with dark chocolate and cream makes for a donut topping that’s both classic and classy.

This cinnamony chocolate cake was a staple at the now-closed Half-a-Hill Tavern in Greene County, Missouri, in the heart of the Ozark Mountains. It gets a pleasing tang from vinegar, and a moist, light crumb thanks to shortening in the batter. Get the recipe for Sour Chocolate Cake »

A decadent mix of chocolates and ginger ups the ante on a classic Southern pie. Get the recipe for Chocolate Ginger Chess Pie »