Cocoa

This rich cake is one of the all-time best sellers from the Creamery. We use this recipe to make cakes of all different shapes and sizes, from cupcakes to tea cakes to ice cream cake bases. The cocoa powder gives the cake a more intense chocolaty flavor. Be sure to use a high-quality cocoa powder; it makes a huge difference in the final product. For the glaze, we prefer to use 60 to 65 percent bittersweet chocolate. This bullet-proof recipe translates easily to the home kitchen. Unlike many cakes, this one is mixed entirely by hand. No electric mixer needed! And the cake stays moist for days.

The chocolate cookies that Ritz-Carlton chef Rob Wilson made for the 2009 Workshop delivered two surprises: tiny nuggets of chopped dark chocolate and little bursts of fleur de sel, a coarse French salt extracted by hand from seawater. The salt, although unexpected, seemed to heighten the chocolate flavor. Chef Wilson used cake flour to make the cookies especially tender. He served them with Crème Fraîche Sorbet (page 186), but vanilla ice cream would complement them as well.

The base recipe for our chocolate cake is the easiest cake recipe I know. It’s an oil-based (as opposed to butter-based) recipe, so, just like boxed cake mixes, it can be mixed by hand in one bowl. For that reason, it is a favorite of mine to make at a vacation home or anywhere that I’m not sure about what mixers or baking equipment will be available. Once baked, this batter results in an airy, spongy cake with a rich chocolate flavor. It tends to rise a lot in the oven, especially in the center, so the cake layers will always have to be trimmed to make the layers flat before they are iced. Accordingly, be careful not to overfill the cake pans or cupcake wrappers.

The homemade version of the Girl Scouts’ Thin Mints cookies. Need I say more?

While the Vanilla Cookie Dough (page 41) is good to have on hand and frozen for activities with kids, the chocolate version is perfect to keep stored if you do a lot of entertaining, as the last-minute preparation is just as easy, but the rich chocolate flavor makes it more appropriate for special occasions. By varying the thickness and size of the cookies, you can make them into a dainty dessert or a substantial accompaniment for a bowl of ice cream or chocolate mousse.

A thin, simple-to-prepare chocolate sheet cake provides the foundation for these nostalgic frozen treats. To soften the ice cream, leave it at room temperature for a few minutes before spreading.

Dusting the pan with cocoa powder (rather than flour) keeps the cake dark on the outside. To make chocolate shavings, scrape along the edge of a bar of chocolate with a vegetable peeler.

Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.

WITH A CHOCOLATE CRUST and a creamy espresso filling, this pie is like a mocha cappuccino disguised as dessert. Here are a few tricks for a successful pie: Make sure the butter and cream for the filling are at room temperature, and remember to scrape the sides of the bowl frequently as you mix. For serving, cut the pie with a knife that’s been dipped in hot water and wiped dry.

IF YOU KNOW A CHOCOHOLIC, THEN START BAKING. These intense chocolate cookies are made with three types of chocolate—unsweetened, semisweet, and cocoa powder—for maximum flavor, but have a light-as-air texture. They are incredibly satisfying without being dense or heavy.

SECRET INGREDIENT When puréed in a food processor, nonfat cottage cheese—high in protein but low in calories—becomes a smooth, creamy base for delectable cheesecakes such as this chocolate-espresso flavored version.

SECRET INGREDIENTS Replacing butter with applesauce and reduced-fat sour cream lightens these brownies, while a double helping of chocolate means you won’t feel the least bit deprived. For the deepest flavor, use high-quality cocoa powder.

If you've been looking for a chocolate sugar cookie that doesn't wimp out, delivering the dark chocolate hit you crave, this is the one for you. The thin coating of melted bittersweet chocolate, along with a festive sprinkle of crushed candy canes, only enhances the depth of flavor inherent in the cookie's deep brown color.

A supermoist chocolate cake encased between layers of rich chocolate frosting is at once both a decadent treat and one of life's simple pleasures. And "simple" is an important descriptor here. Because it's an oil-based cake—like carrot cake—it doesn't involve equipment any more complicated than a whisk and a bowl. Two stealth ingredients make this dessert different: unsweetened coconut milk and instant espresso powder. The former is amazing in its ability to add richness to the cake and stand in for cream in the ganache without overwhelming the dessert with coconut flavor. Espresso powder in the frosting magically highlights the depth of the chocolate. Because this cake happens to be dairy-free, it's perfect for Hanukkah, and a godsend for anyone dealing with lactose intolerance. But the cake is so incredibly delicious, no one will notice the lack of cream and butter. They'll be too busy asking for seconds and thirds.

This is a moist and versatile cake that stores well. It can be made in any format from cupcakes to a multitiered wedding cake.

Made in a Bundt cake pan, this half flan, half chocolate cake is a decadent marriage of two dessert classics. The batter for the chocolate cake is made first, then poured into the Bundt pan, followed by the flan batter. The batters may appear to mix but they completely separate while baking, with the flan ending up on the bottom. I like to eat the cake warm, but traditionally it is chilled for 24 hours before serving.

Arborio rice is essentially risotto rice. I use these short grains to make classic risottos but also for this most decadent dessert. It’s rich, creamy, and, most important, absolutely loaded with chocolate! When I serve this I make a very light meal so everyone has room to indulge and the pudding is the star of the show. It’s a good choice if you need to make dessert ahead of time, as it keeps well in the refrigerator for several days.

In Verona, Italy, you can buy bags of I baci di Romeo e Giulietta—chocolate and almond cookies honoring Shakespeare's mythical, star-crossed lovers. I prefer to sandwich these two types of cookies together by sealing the "sighs" and "kisses" with a sweet filling. You will need two sets of mixer bowls and paddle attachments for this recipe.