Baking
Brown Butter Chocolate Chip Cookies
Brown butter, a 24-hour rest and two sizes of chocolate produce cookies with crisp edges, a chewy middle and pools…
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Ingredient
All 1409 recipes
Chocolate recipes
Dark, milk and white — melted, folded and grated. 54 recipes on the site call for chocolate.
Chocolate recipes — all 54 recipes
Desserts
Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
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Desserts
Fudgy Cocoa Brownies
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…
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Desserts
Molten Chocolate Lava Cake
Individual chocolate cakes with a liquid centre, from oven to table in twenty minutes. The whole trick is pulling…
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Desserts
Cinnamon Churros
Ridged, crackling churros dusted in cinnamon sugar with a pot of dark chocolate for dipping. The dough is a simple…
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Desserts
Red Velvet Cake
A tender buttermilk cake with a whisper of cocoa, a tang from vinegar and buttermilk, and a proper cream cheese…
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Dinner
Chili con Carne
A long-simmered chilli built on toasted whole spices and a hit of dark chocolate, with the beef cut into cubes…
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Desserts
French Macarons
The Parisian macaron, with smooth domed shells, ruffled feet and a chewy centre. This uses the more forgiving French…
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Desserts
Sicilian Cannoli
Blistered fried shells filled to order with sweetened sheep's-milk ricotta and candied peel. Filling them any…
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Breakfast
Açaí Bowl
Frozen açaí pulp blended thick enough to eat with a spoon, topped with granola, banana and honey. Brazilian in…
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Desserts
Profiteroles
Choux buns filled with cold vanilla cream and drowned in hot dark chocolate sauce. The temperature contrast is the…
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Drinks
French-Style Hot Chocolate
Real chocolate melted into milk and cream until it is thick enough to coat a spoon — closer to a drinking ganache…
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Drinks
Chocolate Milkshake
Ice cream, milk and cocoa blended thick enough to hold a straw upright. The ratio matters far more than the…
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Desserts
Sachertorte
Dense chocolate sponge split and layered with apricot jam, then coated in a poured chocolate glaze that sets to a…
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Desserts
S'mores
Toasted marshmallow and a square of chocolate pressed between graham crackers until the chocolate slumps. A campfire…
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Desserts
Black Forest Cake
Chocolate sponge soaked in kirsch, layered with sour cherries and unsweetened whipped cream, finished with chocolate…
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Desserts
Affogato
A scoop of cold vanilla gelato with a shot of hot espresso poured over it at the table. Nothing else, and nothing to…
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Desserts
Boston Cream Pie
Not a pie at all — two layers of sponge with vanilla pastry cream between them and a chocolate glaze poured over the…
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Healthy
Chia Pudding
Chia seeds left in milk overnight until they swell into a set, tapioca-like pudding. Two ingredients, five minutes…
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Desserts
Chocolate Éclairs
Crisp choux shells, split and piped full of vanilla crème pâtissière, capped with a dark chocolate glaze that sets…
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Desserts
Mille-Feuille
Three sheets of caramelised puff pastry alternating with crème pâtissière, topped with the marbled feathered icing…
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Baking
Lamingtons
Squares of day-old butter sponge dipped in thin chocolate icing and rolled in desiccated coconut, sometimes split…
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Desserts
Chocolate Soufflé
A soufflé that rises two inches above the ramekin and stays up long enough to reach the table, with a molten centre…
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Desserts
Torta Caprese
A flourless chocolate and almond cake from Capri with a crisp top and a dense, fudgy middle. Naturally gluten-free…
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Desserts
Martabak Manis
A thick, spongy pancake with a honeycomb surface, cooked in a heavy pan, then split and filled with butter…
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Desserts
Pots de Crème
Small pots of dark chocolate custard, baked in a bain-marie until barely set and eaten cold with a spoon. Three…
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Holiday Specials
Mole Poblano
Puebla's legendary sauce: more than twenty ingredients — chillies, nuts, seeds, spices, dried fruit and chocolate —…
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Holiday Specials
Cozonac
The Romanian Easter and Christmas bread: a rich yeasted dough rolled round a thick swirl of ground walnut and cocoa…
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Baking
Brown Butter Blondies
The blondie done properly: brown butter, dark brown sugar and no leavening at all, so the middle stays dense and…
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Baking
Magic Cookie Bars
Seven layers, no mixing bowl: buttery crumb base, condensed milk, chocolate, butterscotch, coconut and pecans…
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Desserts
Classic Chocolate Layer Cake
The birthday cake standard: three dark, tender layers made with cocoa bloomed in boiling coffee, under a silky…
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Baking
Chocolate Cupcakes
Deep, dark cupcakes with a flat-enough top to frost and a crumb that stays moist for days. One bowl, a whisk, and no…
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Baking
Marble Cake
The German Marmorkuchen: one batter split in two, one half darkened with cocoa, and the two dragged through each…
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Breakfast
Chocolate Chip Muffins
Bakery-height domes, a crumb that tears rather than crumbles, and chocolate the whole way through instead of sunk in…
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Desserts
French Fruit Tart
The pâtisserie window tart: crisp sweet pastry, a proper vanilla crème pâtissière, and whatever fruit is worth…
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Desserts
Chocolate Mousse
Four ingredients and no gelatine: melted chocolate, egg yolks, whipped whites and a little cream. The air is all…
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Desserts
Chocolate Fudge
Proper boiled fudge, taken to the soft-ball stage and then beaten as it cools. A thermometer and a clean pan are all…
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Baking
Millionaire's Shortbread
Three layers that each need doing properly: a shortbread base baked until sandy, a caramel boiled to the right…
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Holiday Specials
Bûche de Noël
A rolled chocolate sponge filled with cream, coated in ganache and dragged with a fork into bark. The sponge is…
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Holiday Specials
Panforte di Siena
A flat, dense Sienese slab of nuts, dried fruit and spice held together by nothing but boiled honey and sugar…
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Drinks
Vietnamese Egg Coffee
Cà phê trứng: a whipped custard of egg yolk and condensed milk floated on strong Vietnamese coffee. It sounds wrong…
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Baking
Pain au Chocolat
Laminated dough rolled around two batons of chocolate. The same dough as a croissant, and the same single problem…
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Desserts
Religieuse
A large choux bun with a small one on top, both filled and glazed, finished with a collar of buttercream. Meant to…
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Desserts
Opéra
Six layers: almond sponge soaked in coffee syrup, coffee buttercream, chocolate ganache, repeated, and a poured…
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Dinner
Coda alla Vaccinara
Oxtail braised four hours with an absurd amount of celery, finished with pine nuts and raisins. The dish the Roman…
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Desserts
Cassata Siciliana
Sponge, sweetened ricotta and marzipan under a white glaze and a riot of candied fruit. Palermo at its most baroque…
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Desserts
Zuppa Inglese
Sponge fingers soaked scarlet in alchermes, layered with two custards. Emilia's answer to trifle, and older than the…
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Baking
Pandoro
Verona's Christmas cake: a tall eight-pointed star of deep yellow butter dough, baked plain and buried in icing…
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Desserts
Banoffee Pie
Toffee made from a tin of condensed milk, bananas, and a great deal of cream, on a biscuit base. Invented in a…
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Desserts
Fudge Brownies
Dense, dark and barely set in the middle, with a papery crackled top. Forty minutes, and the whole thing turns on…
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Desserts
Brigadeiro
Condensed milk and cocoa cooked down until a spoon leaves a clean track, rolled in sprinkles. Every Brazilian…
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Desserts
Black Forest Gateau
Chocolate sponge soaked in kirsch, layered with cherries and cream. The kirsch is not optional and never was.
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Desserts
Dobos Torte
Five thin sponge layers with chocolate buttercream and a caramel disc on top, cut into wedges before it sets.
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Baking
Conchas
Sweet enriched rolls under a crisp sugar paste scored into a shell. Mexico's pan dulce, and the pattern is the name.
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