Cocoa

Cinnamon, ginger, allspice, nutmeg and cloves team up with cocoa in meringues that are layered with chocolate cream. Serve these pastries the same day they are made for a crisp texture, or make them a day ahead for a soft and chewy texture.

Velvety frosting and tender cake make this dessert rich and indulgent enough for any special occasion, any time of year.

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.

Rich brownies are baked with a chocolate syrup that sinks to the bottom and thickens into a fudgy sauce, creating a luscious layering of textures.

We recommend serving these griddle cakes with orange slices on the side. Active time: 45 min Start to finish: 45 min

For convenience, these can be made up to three days ahead.

This luscious cake has two chocolate mousse fillings and a rich dark-chocolate topping.

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

These dramatic cakelike cookies are a New York City favorite — and we think they deserve a wider audience.

In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries. Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.

For the spider web that decorates this cake, melted semisweet chocolate chips work best. Don't be tempted to substitute another type of chocolate.

These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)