Jan 4, 2024 · This flourless chocolate cake is the very definition of the word "decadent." You'll use an entire bag of dark chocolate chips to make the dessert's dreamy filling, which is equal parts fudgy and rich.

Shut off the heat and add the chocolate, vanilla bean paste and salt. Allow the mixture to sit for about 30 seconds, then whisk to combine. Immediately pour into four espresso cups or 4-ounce ...

Stir in the mini chocolate chips; set the topping aside. Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch ...

Put 2 rimmed baking sheets in the oven and preheat the oven to 400 degrees F. Add the quinoa and oil to a medium bowl and toss until coated.

Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour. Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream ...

Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine. Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment.

Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter. Sift the flour, baking powder, salt and cocoa together. Set aside.

Stir chocolate chips and walnuts, if using, and stir to distribute evenly. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.