Chocolate

Can be prepared in 45 minutes or less.

During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.

Here's a great idea for a summer dessert. To make preparation even easier, use your favorite cherry or pecan ice cream.

Active time: 25 min Start to finish: 2 hr

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.

For a nice gift, simply decorate the jars with gold ribbon, and attach tags that include the rewarming instructions. Or pack a basket with a jar of this sauce, Coffee-Caramel Sauce , an ice cream scoop and four or six sundae goblets.

Cinnamon, ginger, allspice, nutmeg and cloves team up with cocoa in meringues that are layered with chocolate cream. Serve these pastries the same day they are made for a crisp texture, or make them a day ahead for a soft and chewy texture.

An impressive-looking layer cake with great flavor—and lots of room for candles.

Velvety frosting and tender cake make this dessert rich and indulgent enough for any special occasion, any time of year.

As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.

Rich, refreshing and easy — the perfect finale to an elegant summer dinner.

You might wonder why we freeze the chocolate filling for these charlottes before baking them. The coldness prevents the chocolate from overcooking in the oven.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

This recipe was created to accompany Midwestern Butterscotch Fudge Marshmallow Sundaes . Can be prepared in 45 minutes or less.