Cacao nibs move these Exquisite Dark Chocolate Shortbread cookies so far to the dark side that there’s no hope of redemption. One of the most perfect recipes I’ve ever followed.
I made a Black Forest Buche de Noël, and it wasn’t all that hard! Granted, the only decorations were merengue mushrooms. But a chocolate-frosted, cocoa cake filled with cherries and cream doesn’t need a lot of dressing up.
This is a collection of recipes for peanut butter and cocoa drop cookies – from the classic to the exotic – that require no baking. They’re chocolaty and satisfying … especially the forbidden ones! If you prefer to eat away your emotional frustrations, these are a godsend.
Martha Stewart’s recipe for Salted-Caramel Six-Layer Chocolate Cake uses Dutch process cocoa powder as well as semisweet chocolate, so it’s black as night, but packed with true chocolate flavor. Nothing beats homemade caramel, and the caramel-chocolate pairing is intense. This cake is not for the timid.
This molten chocolate cake is the final post in our three-part chocolate cake binge. It’s intensely chocolaty: melted chocolate compounded with a ton of cocoa. It’s best freshly baked, but you can easily re-moltenize the lava, as it reheats well in the microwave.
Chocolate Birthday Baileys Surprise Cake, is a Dutch-process, hot water chocolate, four-layer cake with an espresso-laced Baileys filling and a triple cream (sour, cheese, whipping) frosting. Buttermilk makes it rich, oil (rather than butter) makes it moist, and dark, dark cocoa gives it its profound flavor.
To hell with decadence. This cake is immoral. Dark Chocolate Olive Oil Cake is our spin on a hot water chocolate cake, which we’ve made with dark cocoa, buttermilk, and olive oil. Frosted with chocolate fudge cream cheese frosting, with a touch of cinnamon. You’ll love the way this cake will defeat your efforts at restraint.