Mary Berry said her chocolate truffle cake is "impressive" and "delicious" – and can be considered a "real celebration of chocolate". Perfect for confident bakers, it helps to have all the equipment ...

There is something incredibly satisfying about a layer cake – making it, eating it, taking photos of it. I know, because I’ve baked a lot of them. But sometimes (or most of the time), a big cake is ...

This is author Susan G. Purdy’s favorite cake – it’s easy and quick to put together and totally reliable, even when frozen and shipped, she says. Since it’s closer to a custard or cheesecake than a ...

1. Combine chocolate and cream in saucepan over low heat and stir until melted 2. Combine egg yolks and sugar in a bowl over a saucepan of simmering water and beat for 6 min until thick and creamy 3.

Chocolate remains among the most mystical of culinary delights, but too often home cooks avoid its pleasures because chocolate intimidates them. They think of the mysterious act of “tempering” ...

7 tablespoons unsalted butter, cut into pieces, plus additional for the molds 2 eggs 2 egg yolks 1/2 cup granulated sugar 1/3 cup flour, sifted, plus additional for the molds Coffee Creme Anglaise ...

Note: This recipe is almost more of a molten-centered chocolate souffle than a cake. The batter can be prepared up to 1 hour ahead and left at room temperature to be baked at the last minute. Or you ...

This Cake Compilation highlights rich dessert visuals—from a soft cake topped with smooth ganache and chocolate truffles, to ...

— From Gigi Burton of Plainsboro. 12 servings Note: The cake is refrigerated overnight before frosting. 2 sticks unsalted butter, softened, plus additional for pan 3 cups Ghirardelli Semisweet ...