Chocolate

I have written about my favorite cake recipe — the Tre, Tre, Tre Cake — for Epicurious. Recently, with a rather empty larder and company coming for dinner, I played around with that recipe and came up with this delicious dessert, which I named Anarchy Cake, because with recipes, as with so many things, Italians are basically anarchists.

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor." A food processor makes mixing the dough for these rich cookies a breeze.

"When my daughter and son-in-law took me to Bridges in nearby Danville for my birthday, they told me the restaurant was in the movie Mrs. Doubtfire," says Merrybell Loesel of Walnut Creek, California. "I was even more impressed by dessert than I was by the restaurant's claim to fame—the chocolate pudding cake defies description." These individual cakes have a soft, pudding-like center. If you're short on time, substitute purchased vanilla or coffee ice cream: Soften it, and stir in some Frangelico—a hazelnut liqueur made in Italy—before serving.

"My cousin and I had a delicious chocolate cake at Watershed, a restaurant in nearby Decatur," writes Joyce Jue of Atlanta, Georgia. "I'd appreciate your getting the recipe so I can learn to make it."

"I have never been a great fan of bread pudding, but the chocolate version at Cresheim Cottage Cafe, in Philadelphia, is outstanding," says Dan Ragland of Philadelphia, Pennsylvania. "The owner (a neighbor, no less!) won't give me the recipe. Maybe you'll have more luck." Any unsweetened cocoa powder will work well, but for the richest, darkest pudding, use Valrhona. Serve this bread pudding with chocolate sauce and whipped cream.

Troy Hile of Santa Barbara, California , writes: "The Chocolate Scream! cake — a flourless chocolate cake — served at Los Olivos Cafe & Wine Merchant in Los Olivos, California, is the best I've ever tasted. I'd like to try my hand at making it."

Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead.

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Active time: 45 min Start to finish: 2 3/4 hr

Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.

Each filling makes enough for one batch of cookies. Whichever filling you choose, be sure to prepare it a day ahead.

Maureen Abood of Chicago, Illinois, writes: "Whenever my mother visits my sister and me in Chicago, we have dinner at Mon Ami Gabi, where we can look out the large windows onto Lincoln Park as we eat. I'd love to make the luscious chocolate tart served there for my mother the next time I'm home." The soft caramel filling is a terrific showcase for — and contrast to — the toasted nuts.

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

"I recently was in Waxhaw, outside of Charlotte, and discovered a great restaurant—Dearstyne's Bistro," writes Suzanne Hoover of New Hill, North Carolina. "I would love to know how to make the chocolate bread pudding." This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture.

This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling)

This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices.