Chocolate

This beautiful torte can be prepared three days before serving.

Favorite Italian flavors — espresso and hazelnut — come together in these appealing treats.

The origin of this luscious dessert, which resembles an English trifle (the name translates as "English soup"), is most likely with the homesick Victorians who fled the cold English climate for the warmth of Italy. In this signature Neapolitan version, the sponge cake is soaked with rum and layered with chocolate-cinnamon and vanilla-orange custards. If you can't find sponge cake, two pound cakes can be used. For a decorative touch, pipe a whipped cream border around the edge of the dessert before serving.

This rich and creamy fudge is a snap to prepare. For a special gift, associate food editor (and resident chocolate expert) Sarah Tenaglia sets the fudge in gold foil cups and packs them in white boxes tied up with French silk ribbon.

Two layers of tender orange sponge cake are embellished with a rich orange and honey chocolate glaze. Any leftover chocolate glaze can be chilled, rolled into small rounds and kept refrigerated to serve as truffles with coffee or tea.

Dried cherries and apricots highlight this impressive version of a southern classic.

A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career—acting. My job was to make what seemed like hundreds of these cheesecakes, which we also sold retail. After I moved to Los Angeles, far from the catering kitchen (located in the basement of a rock 'n roll club!) I went for years without making another cheesecake. One day, while cleaning out files that had moved across the country many times, I came across my recipe written on the back of a paper towel. Cheesecake. It seemed so corny and so old-fashioned, and it is. It is also still so good.

The base for these soufflés is made with Switzerland's Toblerone chocolate, which contains honey-almond nougat. These desserts can be assembled three days ahead and frozen; just bake before serving.

Tender chocolate shortbread topped with a rich chocolate ganache just might be the perfect gift for the chocoholics on your list. For an elegant accent, decorate the shortbread with gold leaf, place the cookies on a tray or round platter lined with gold-colored tissue paper, and wrap it all up with cellophane and gold ribbon.

"I like to keep sweets on hand during the holidays just in case someone drops in," says Laurie Schielock of Miami, Florida. "My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne." Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like.

We used waxed candy/muffin liners for these cupcakes, which kept them from sticking and helped them develop attractive domed tops. (Spraying your muffin tins will keep them from sticking but tends to result in flat-topped cupcakes.) The liners are available by mail order from Sweet Celebrations, (800) 328-6722. They are not always well labeled; ask for item #601524 (red) or #502332 (white with gold).

Capri, Italy This decadent flourless chocolate and almond cake originated on the island of Capri, where it's called torta Caprese.

Schwarzwälder Torte Active time: 30 min Start to finish: 4 hr (includes cooling meringues)

These can be cut out the night before, refrigerated unbaked on a baking sheet, and then popped into the oven in the morning. They will be ready in just 20 minutes.