From flourless cakes to silky mousses and salty-sweet bars, these sweet treats are rich, chocolaty, and downright delicious.

MANILA, Philippines — For special occasions or no occasion at all, Black Forest Cake is always a special treat. One of the famous classic cakes of all time, it is made basically with chocolate cake ...

Check your pantry or stop into a local grocer, like Ari's Pantry in Dallas shown here, to stock up. We have some easy cold-weather recipes for you, with an emphasis on what you might already have at ...

Preheat oven to 350°F. Grease two 8-inch round cake pans; line with parchment paper. Grease parchment paper; sprinkle with small amount of cocoa powder, tilting pans to cover and tapping to remove ...

Elegant is how one might best describe a pavlova, with its delicate bone white shell and pillowy, airy middle. In this version it is married to another classic from the dessert canon, Black Forest ...

Black Forest Cake, or Schwarzwälder Kirschtorte, is a celebrated German dessert that combines layers of chocolate sponge cake with cherries, whipped cream and a chocolate topping, making it rich and ...

This one is for the chocolate-covered cherry lovers in your life. And the brownie connoisseurs. And the cheesecake aficionados, come to think of it. These brownie-cheesecake combos are modeled after ...

You know that feeling when you stumble upon a place so authentic, so genuinely wonderful that you want to tell everyone about it, but also kind of want to keep it your little secret? That’s exactly ...

Casey Elsass grew up in New England and frequented a farm in rural New Hampshire for hayrides and what he calls the best apple cake he’s ever had. He shares a recipe for his easy apple cake in his new ...

You know that feeling when you take a bite of something so delicious that time stops, angels sing, and your taste buds throw a spontaneous parade? That’s what happens at Heidi’s German Restaurant in ...

The longer I’ve been a parent, the more I appreciate how much my mom and dad have done for me over the years — and the more I want to do for them. Given my profession, that almost inevitably means ...