This rich, intensely chocolate cake is the perfect dinner party dessert because it is both so easy to make and seriously delicious. Like a little black dress, the recipe can be improvised on endlessly to create different effects. Add exotic flavorings such as freshly ground pink or black peppercorns, ancho chile, Mexican cinnamon, curry powder or garam masala (about 1/4 teaspoon); dried, unsprayed lavender flowers or herbes de Provence (1/2 teaspoon, crumbled), or ground Earl Gray tea (2 teaspoons). Or stir 3/4 cup coarsely chopped nuts such as roasted pistachios, hazelnuts or pecans into the finished batter. For chocolate almond cake, add the barest whisper of almond extract (a scant 1/8 teaspoon) and chopped toasted almonds (Spanish Marcona almonds are sensational).
I found this recipe for one of the world’s easiest but most delicious desserts in a rather fabulous book, by chef and “culinary philosopher” Gioacchino Scognamiglio, called Il Chichibio: Ovvero Poesia Della Cucina, which translates as “The Gallant: or the Poetry of Cooking” (and Chichibio, I should also tell you, was a rakish Venetian cook in Boccaccio’s Decameron). At Scognamiglio’s instigation, I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place. This is a no-churn affair. You mix everything together, wodge it into a loaf pan, freeze, and you’re done. I like this with a few raspberries to tumble around and a chocolate sauce to Jackson Pollock over it.
For some people, Nutella -- a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets -- is a nostalgic childhood treat. But I didn’t taste it until college, when a friend who’d been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet. The stuff from the jar is pretty darn good, although the fabulous pastry chef Gale Gand taught me how to make it from scratch, and that’s now my favorite version. You can really taste the hazelnuts and feel some of their texture. I’ve been known to eat it with a spoon, as anyone else who’s honest will admit to doing. -Christie Matheson
Sometimes you need a break from all that lush summer fruit with a sweet that reminds you of what good chocolate and summer cream can do for each other. The bite of strong, dark roast coffee teases out chocolate’s appealingly bitter edge, so things don’t go too far over the top. This desert comes together easily and holds in the fridge for several days.
Popsicle molds are inexpensive, but don’t hesitate to turn the whole batch into a large container and serve it as sorbet. Let’s keep this short and sweet: these frozen pops are indecently delicious and easy. The angels had to be on Sally’s shoulders when she conjured this one up. There’s such an intense hit of chocolate you won’t believe there’s not a jot of fat in them, and they’re just the comic relief needed at the end of an impressive meal.
The technique Chef Richard uses in his version of the traditional Yule log is inspired for eliminating the pesky problem of the cake cracking as you roll it. Another bonus is that his isn't as time-consuming and difficult as some. While the recipe appears long, there are few ingredients, and the directions are clear and easy. And the cake is so very good!
Shards of chocolate embedded with surprising flavors and crunchy elements make terrific gifts for much less than pricey "artisan-made" chocolates. The key is to use the best and freshest chocolate you can buy: fragrant and glossy with no trace of a gray bloom on the surface. This easy method insures that the chocolate sets well and snaps when it breaks. You can improvise endlessly on it, devising unique combinations of chocolates and flavorings. (You can also simply stir the embellishments right into the melted chocolate before pouring.)
These addictive truffles were inspired by some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina (1-800-843-0105), and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.
This is a French classic.
Mole Coloradito Oaxaqueño