Chocolate

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

The only better than not having to turn on the oven for this pie is that you can also make it ahead.

Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.

There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.

This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.

Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.

The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.

For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.

Use your favorite nut—or mixed nuts—in place of the cashews.

If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

So easy a kid could do it. No, really, let your kid do it.

This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.

An unexpected way to revamp hot chocolate.