Chocolate

A fast and delectable dessert combining purchased toffee candy and two simple sauces loaded with rich flavor.

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes. "My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. " Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.

In this dessert, two fillings — a dark mocha ganache and a white chocolate ganache — are swirled together with a small knife for a dramatic effect.

The addition of fresh fruit gives these irresistible sundaes seasonal appeal. The rich creamy sauce is a do-ahead.

Rich with chocolate and dried apricots, this dessert is a stately yeast-risen cake that requires no kneading and very little attention. When you set it aside in a warm place, it does much of the work by itself. A large bundt or angel food pan can replace the traditional ornate mold.

Can be prepared in 45 minutes or less.

This dense, moist chocolate cake, made with dried pears, is stunning when decorated with gold leaf. Of course, you can always simply top it with chocolate curls.

Can be prepared in 45 minutes or less but requires additional unattended time.

Perfect for an elegant dinner party, this sophisticated dessert is a snap to make.

For best results, choose ripe yellow bananas that do not have brown speckles on their skins. This dessert is great served either slightly warm or at room temperature.

Soufflés are a British favorite. This recipe combines pieces of toffee in a creamy soufflé, with chocolate sauce on the side.

This recipe calls for green-and-white or clear peppermints as well as red-and-white ones. If you can't find the green-and-white or clear mints, use additional red-and-white candies.