Chocolate

"I adapted this recipe from The Fannie Farmer Baking Book," says Ashley-George Menger of New Vernon, New Jersey. "It's the easiest chocolate cake I've ever made—you don't even need a bowl. I love to serve it around the holidays, and with friends and family around, it disappears fast!" You can also make this cake in 2 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pans.

Individual warm chocolate cakes with soft centers appeared on restaurant dessert menus across the country late in the decade.

Lesley Renner of Denver, Colorado, writes: "There is a funky little eatery called Bump & Grind Cafe near my office. I go there often to enjoy a latte and one of their shortbread cookies with chocolate chips and a touch of orange — it's called a Miss Emma Peel cookie. Would you ask chef Cliff Trubowitz for the recipe?" This recipe calls for double chocolate chips, which have a deep, rich chocolate flavor because they are made with bittersweet chocolate. Regular semisweet chocolate chips can be substituted.

Girl Scout Thin Mints from your kitchen: If you love those cookies, you'll love these. Make an extra batch to give as gifts.

Begin making this one day ahead. To soften the ice cream uniformly, place the container (lid removed) in the microwave and heat for ten-second intervals on medium power.

This cake keeps well and feeds a crowd. The "crumble" is simply a middle layer of pecans, brown sugar, butter and cocoa.

French for "crunch in mouth," a classic croquembouche is made with custard-filled cream puffs coated with caramel and stacked in a tall pyramid shape. Here, these chocolate-cream-filled puff pyramids are scaled down to individual servings and drizzled with a chocolate glaze.

Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping.

Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies.

Biscotti would be great for dipping, too.

I make a devil's food cake for David every Valentine's Day. At other times of the year, when he has been especially well behaved, I make him these. This quick and easy recipe makes a frosting as rich and chocolaty as much more complicated preparations. — Barbara

This dessert, called sciummette ("little sponges") in Liguria, is the Italian version of the French oeufs à la neige. One look at these fluffy ovals of meringue will tell you where the name comes from.

Waffles put on their black-tie best in a treat that is both elegant and homey.