Cocoa

Just wonderful even when it is not Passover—fudgy, dense, delicious. Another "most requested" recipe.

This dessert is creamy, chocolaty, and only two hundred calories per serving.

Fudgy Cocoa Brownies with Chocolate Chips and Walnuts

Mint chip ice cream (or the flavor of your choice) is the filling between tender chocolate cookies that have been dipped halfway into white chocolate.

For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.

Active time: 25 min Start to finish: 45 min

Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.

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.)

These cookies are a tradition during Lent (Quaresima) in Florence, Italy. They are easy, low in fat, and fun to make with children. If you are not a strict observer of Lent, you might use the egg yolks left over from this recipe to make schiacciata alla fiorentina, a festive flat bread popular with Florentines in the earlier season of Carnevale.

Can be prepared in 45 minutes or less.

There is something so simple and satisfying about a marble cake. No wonder it's a favorite in Jewish kitchens. Moister than a pound cake, richer than a quick bread, this is the perfect sweet to have around over the weekend. For a vanilla marble cake, substitute a cup of water for the orange juice and omit the orange zest.

In 1897, the Sears catalog offered its customers a treat called brownies. No one seems to remember whether they were bar cookies or a chocolate confection named after a popular cartoon character. No matter; by the 1900s the brownie as we now know it had arrived. The recipe for these dense, moist brownies is from Heather Ho, pastry chef at Boulevard in San Francisco.