All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Sometimes I wish my only guiltless chocolate indulgence didn't come from those ...

From the classic cinnamon-streusel to versions topped with rhubarb, scented with orange, and even made with corn flour, these recipes deliver both comfort and flair. Molly McArdle is Food & Wine's ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 8 servings. For chocolate truffles: 3 bars (1.5 ounces each) good-quality dark chocolate, such as Godiva, broken up> 1/2 ...

Mascarpone and pumpkin star in a new dessert by Nancy Kershner, pastry chef at Town, and homemade cardamom ice cream provides the accents. While the souffle cake tastes best just after it’s made, the ...

3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan 3⁄4 cup sugar, plus additional for pan 3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or ...

This dessert goes by many names: moelleux au chocolat, chocolate surprise cake, molten chocolate cake, chocolate lava cake, chocolate molten lava cake, chocolate souffle cake ... Molten lava cakes ...

Serves 8 to 10. Time: 1 hour 15 minutes. Servings Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and dust with cocoa powder. 2. In a large heatproof bowl set over a pan of simmering ...

**Ingredients (15cm cake pan)** - 200 g cream cheese - 3 egg yolks - Vanilla extract - 3 egg whites - 60 g Erythritol or 45 g ...

1. Preheat oven to 350F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the ...

3⁄4 cup butter (1 1⁄2 sticks), plus additional for pan 3⁄4 cup sugar, plus additional for pan 3⁄4 pound bittersweet chocolate, chopped into 1⁄2-inch pieces (preferably Valrhona, Callebaut, or ...