Preheat the oven to 350ºF (175°C). Liberally spray a large nonstick Bundt pan with nonstick baking spray. In a small bowl, combine the chocolate and coffee. Allow to sit undisturbed for a few ...

Preparation. Step 1. Place racks in lower and upper thirds of oven; preheat to 325°. Heat 8 oz. chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water ...

"It's not dessert unless it's brown." That's the way a former colleague of mine defended her love of chocolate treats - and ...

Heat the cream and buttermilk in a saucepan to 100 degrees. Remove the mixture from the heat and pour it into a glass container. Cover with plastic wrap and store in a warm spot for 24 hours ...

Chef Matthew DunnCapital Bar & GrillChocolate Filling:700g Crème Fraiche160g Sugar3ea Vanilla Beans500g Chocolate 64%200g Milk160g Whole Eggs1. Bring the crème fraiche, sugar and vanilla beans ...

Chocolate-macadamia glaze Preheat the oven to 350 degrees. Toast the macadamia nuts on a sheet pan in the oven until they are golden and fragrant, about 10 minutes. Let cool, and chop.

Bake in preheated oven until cake forms a crust, cracks in the center, and springs back lightly when pressed, 1 hour to 1 hour and 20 minutes.

Place a drop of raspberry sauce in the center of each plate to anchor the dessert. Top with a tuile. Place a single layer of strawberry slices on the tuile (4 to 5 slices).

Indulge your inner Good Humor–addicted child with squares of banana–creme-fraiche ice-cream bars cloaked in chocolate and macadamia nuts—a frozen banana with a pedigree.