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Sweet and creamy, this chocolaty pie is topped with a meringue, and baked until the filling is set and the billowy topping is tinged with gold.
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The wonderfully creamy, cocoa batter is studded with coconut and pecans, and is a snap to whip up. Everything goes in one large bowl, is stirred together and poured into a pastry shell and baked. Top with whipped cream
cooking.nytimes.com
This is similar to the original recipe that began the red velvet craze It was developed by the Adams Extract company in Gonzales, Tex The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
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A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chocolate cake recipe is delicious. We love a buttery and dense pound cake, but we thought a chocolate version would be even better.
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Cheesecake in a pressure cooker? You bet! This cake improves with time, so make it the day before you plan to serve it.
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Mix egg yolks and whites separately in the batter to give this chocolate magic cake a pudding-like texture just in time for Thanksgiving.
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This rich, creamy pie has a cooked filling that's like chocolate velvet. It's covered with meringue and baked until the tiny peaks of meringue are golden.
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Wonderfully rich, chocolate cake with a twist. The crystallized ginger, chunks of bittersweet chocolate, and dried apricots mixed into the batter make this cake very special. It is like finding treasure in every bite.
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Cocoa powder is added to half the batter and swirled in creating a dark chocolate swirl pound cake that is simple to prepare.
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Dark chocolate and hazelnuts are the perfect match in this tender, nutty cookie best served with a hot espresso or tall glass of milk.