Cookthink

This was first written up for Oprah magazine. The cake was devised by the brilliant cook who worked for us, Rachel Wellman. It used to be possible to buy very good powdered chocolate—not cocoa. Today, none of the kinds I have tried are good enough which means that regular chocolate must be grated. This recipe is part of The Barbara Kafka Dessert Anthology.

Chocolate Macaroons

The addition of flour makes this macaroon chewier and more cake-like. Make sure and work the egg whites all the way to stiff peaks. This recipe is part of The Barbara Kafka Dessert Anthology.

Dark Chocolate Ice Cream With Cocoa Nibs

I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? This is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Read more about this recipe at Coconut & Lime.

Dark Chocolate Fudge Layer Cake of Love

My sweet husband made this for me for Valentine's Day. It's an extremely rich and moist cake that goes well with this icing. Read more about this recipe at Coconut & Lime.

Chocolate Beet Cake

The sugar in beets pairs exceptionally well with chocolate, bringing out its fruity and spicy qualities like nothing else. You can use this batter to make cake or cupcakes. Read more about this recipe at Cook & Eat.

Dark Hot Chocolate With Vanilla Cream

A general proportion to follow for a single serving of this rich hot chocolate is 6 tablespoons of the dark chocolate cream to 1 cup of milk and 2 tablespoons of sugar. Read more about this recipe at the Washington Post.

Double Chocolate Hot Chocolate

This hot chocolate uses unsweetened chocolate and cocoa powder for a double chocolate punch. Serve with marshmallows and a chocolate-covered peppermint stick for stirring. Read more about this recipe at Coconut & Lime.

Chocolate Angel Food Cake

This cake is a good compromise for people who prefer a lower-in-fat dessert. Because this recipe calls for so many egg whites, you might want to devise a use for the extra yolks or freeze them. Read more about this recipe at the Washington Post.

Chocolate Peppermint Crunch Cookie Bark

Melting the chocolate chips on the cookie base helps the peppermint adhere. The peppermint can be replaced with toffee or white chocolate. Read more about this recipe at the Washington Post.

Classic Brownies

These brownies are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added. Read more about this recipe at the Washington Post.

Honey, Pistachio And Chocolate Chip Biscotti

Chocolate and pistachios taste so good together. This cookie is just sweet enough to satisfy your sweet tooth without overwhelming it. This recipe was featured in Root Source: Honey. It comes from Dishing Up Delights.

Sauerkraut Chocolate Cake

Sauerkraut is magical in chocolate cake -- and if it's puréed, nobody will guess what your secret ingredient is. The acidity increases the perception of other flavors (especially chocolate) but it also softens the gluten in the cake batter, producing the softest moistest texture you can imagine.