Dark chocolate brownies, rich and chewy caramel, and sweet pecans--it's hard to go wrong with turtle brownies. But it's even harder to make them right.
Our test cook made 1,000 pounds of fudge during his four months of recipe testing.
Just three ingredients--whipped whole eggs, a good-quality semisweet chocolate, and butter--will yield dense, rich texture and true chocolate flavor.
"Death-by-chocolate" cookies usually claim texture as their first victim—but not ours.
Chocolate mousse cake runs the gamut from fluffy, insubstantial layer cake to dense-as-a-brick, and fudge-like slab. Could we make one that maintained the qualities of a perfect chocolate mousse--rich, creamy, and full of chocolate flavor?
Turning out dense, creamy, professional-quality chocolate truffles at home was easy—once we found a cure for the grainy texture.
We created a cake that is easy to roll but still moist, tender, and full of chocolate flavor. With the cream, ganache, and mushrooms, this cake also makes the ultimate yule log cake.
This multilayered showpiece of meringue and buttercream coated in ganache might just be the best dessert you’ll ever make—plus you can prepare it the day before.
Do sophisticated flavor and glamorous presentation take a day's effort?
This undercooked chocolate cake baked in a ramekin is a restaurant staple. Could we translate it for the home kitchen?