Chocolate

Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze. Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

For extra-fudgy results, make these cakes 1 day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

For the smoothest, glossiest peaks, be careful not to overbeat the egg whites.

With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.

This recipe can be doubled or tripled.

This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

Extra sauce may be refrigerated in an airtight container for up to 2 weeks.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.