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White Chocolate Raspberry Cheesecake

Submitted by: Cindy

Home Town: Silver Spring, Maryland, USA

Living In: Hagerstown, Maryland, USA

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake. Garnish with white chocolate curls if desired.

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Chocolate Ganache

Submitted by: Ingrid E. Vogel

Living In: Brisbane, Queensland, Australia

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

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Chocolate Truffle Cookies

Submitted by: Kevin Barr

A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).

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Ganache II

Submitted by: Adrienne

Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe.

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Marjolaine

Submitted by: S

Crisp layers of puff pastry are sandwiched with a mocha nut mousse. If you have time, it's quite the masterpiece.

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Italian Pizzelles

Submitted by: anonymous

Italian Crisp Wafer cookies made with a patterned iron. This recipe has chocolate and ground nuts. These are also good when topped with your favorite chocolate icing.

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Classic Tiramisu

Submitted by: Carol

Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.

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Eclairs II

Submitted by: Patty Stockton

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

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Black Forest Cake II

Submitted by: Valinda

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

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Russian Black Bread

Submitted by: Mary

There 's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor.

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Elizabeth's Extreme Chocolate Lover's Cake

Submitted by: Elizabeth

If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream frosting are absolutely decadent!

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Amy's Marvelous Marbled Cheesecake

Submitted by: Amy

Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.

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Creamiest Chocolate Mousse

Submitted by: AVIVAK1

Home Town: New York, New York, USA

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

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Chocolate Mousse Cake II

Submitted by: Kristin Pan

Very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache sauce and chopped nuts. Great for special occasions. This cake takes TIME to make, and TIME to set. It's worth every second of preparation, and is a hit every time!

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French Chocolate Cake

Submitted by: Michelle Chen

This is typical of a French homemade cake - dense, dark, and delicious. The texture is very different from a sponge cake, and it is excellent dusted with confectioners' sugar and served with whipped cream.

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Chocolate Black Tea Cake

Submitted by: Marlies Monika

This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!

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Dobos Torte

Submitted by: Kevin Ryan

The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos.

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Alsatian Chocolate Balls

Submitted by: Rosina

These are crusty on the outside and soft and moist on the inside.

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Cassata Cake

Submitted by: Kevin Ryan

Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.

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Tiramisu I

Submitted by: Jacci

Coffee soaked ladyfingers layered with a custard of sweetened mascarpone cheese with a hint of brandy.

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