Cocoa

Madeleines au Chocolat Madeleines are good any time, any where. Here are some secrets to making madeleines, and a wonderful chocolate version which is guaranteed to please! • Make the dough up to three days in advance and chill it in the refrigerator.
• Heavily butter the molds and chill them so the butter hardens before the molds are filled with batter.
• Refrigerate the filled molds before baking.
• Make sure the oven is fully hot before baking the madeleines.
• Bake for no longer than 7 minutes — the madeleines should not quite spring back when you touch them. This ensures a moist result.

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.

A quick one-bowl cake perfect for a last-minute birthday celebration or part dessert. Use the Sour Cream Chocolate Frosting recipe that follows or your favorite purchased one.

This recipe is an accompaniment forChocolate Brownie Torte with White Chocolate Mousse and Caramelized Bananas .

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.

A nice ginger flavor and good texture combine for a lovely dessert.

Can be prepared in 45 minutes or less but requires additional unattended time.

This cake has all the lightness of its pale vanilla with an extra fillip of chocolate flavor from the cocoa powder added to the batter; the orange glaze brings out the chocolatiness even more. And the self-rising cake flour, which helps the dessert to rise triumphantly high, virtually guarantees a perfect-every time creation. A flavorful sherbet, such as banana or raspberry, makes an ideal accompaniment to this cake.

Can be prepared in 45 minutes or less.