Chocolate

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

No need to fear this layer cake: It's made with a simple stir-together method using just two pans. The frosting is dead easy, and the whole thing keeps well. A go-to cake for birthdays, Easter (with chocolate eggs on top), or any time you need a nice piece of good old gooey chocolate cake.

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Bar-shaped desserts abound in the Midwest. This version is particularly rich.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

Mousse au Chocolat au Beurre Salé There's not much I can say about this. One bite will leave you just as speechless.

Kosher Status: Pareve I first learned about using fruity, high-quality olive oil in desserts—specifically in chocolate mousse—from executive chef Laura Frankel of Wolfgang Puck Kosher Catering. Just love the flavor and smooth, creamy texture it imparts. Note that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.

Kosher Status: Pareve Bark is one of the easiest things to make. Just ask any tree. Okay, the poet Joyce Kilmer may have written that only God can make a tree, but we mortals can make a pretty mean chocolate bark (I said that last part). All you need is a microwave and a fridge. And some chocolate. So, like once a year I get my nails done—my fantasies about having a weekly standing appointment are second only to my fantasies about living in a spa. Anyway, on the occasional days that I get there, they always have Food Network on. One day, I saw Ina Garten make a French chocolate bark, and I thought, How easy-peasy is that? I'm gonna try it. I think that show was at least four years ago, but I remembered it. I have a great memory for some things. My day to drive carpool, not so much; but a recipe idea I want to make stays with me forever.

Editor's Note: Use this recipe to make Julien Merceron's Biarritz Rochers.

Editor's Note: Use this recipe to make Julien Merceron's Chocolate-Dipped Orange Peel .

This recipe was given to me by Jean Dix from Howth, Co. Dublin. She devised it for her daughter Sophie's birthday, who was the critical taster. It's a brilliant one to do with children, as there is no cooking involved. Unlike many other chocolate biscuit cake recipes, it cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least 2 weeks.

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required. For more on moonpies and Mardi Gras, see Make Your Own Moonpies.

To create this Girl Scout cookie–inspired dessert, the chocolate and peanut butter cookies known as Tagalongs or Peanut Butter Patties are paired with a rich peanut butter mousse. While our version looks a little different and certainly tastes different, we got the idea to make a cookie-studded cake from Lauren Chattman's Pop-Art Raspberry Icebox Cake.

To create this Girl Scout cookie–inspired dessert, grind Thin Mints and use them to make the cookie crust for a luscious mint chocolate cheesecake.

EFFORT: A LOT
PREP TIME: 25 MINUTES
COOK TIME: 1 HOUR 20 MINUTES TO 2 HOURS
KEEPS ON WARM: NO The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You're welcome.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.