Desserts

With only seven ingredients, these brownies are the perfect choice when you’ve just got to have chocolate now. The secret to their appealing texture--a cross between a very moist cake and a rich chocolate mousse--is to beat the eggs until thickened. Dress up the brownies by baking them in an 8-inch round pan, cutting them into wedges and topping with whipped cream.

As an alternative to the chocolate, you can fill each pastry with 2 teaspoons jam, almond paste or canned pastry filling, such as prune, cherry or poppyseed.

Chocolate and espresso are a winning combination in this dessert. Don’t just limit it to dessert, though--a few chocolate doughnuts with a strong cup of coffee make a perfect mid-afternoon snack!

This chocolate-dense tart won second place in the Club's chocolate dessert contest. It uses a quartet of chocolate ingredients -- cocoa, chocolate chips, chocolate liqueur and baking chocolate -- to provide contrasting layers of flavor. You'll love the hidden layer of melted chocolate brushed over the crust. For best results, use high-quality chocolate, such as Scharffen Berger or Valrhona.

Ground up unsweetened chocolate is the key to the deep bittersweet flavor of these thin, crisp cookies. If you prefer your cookies a little sweeter, substitute 2 ounces of bittersweet or semisweet chocolate.

If you prefer fudgy brownies over cakelike ones, you'll love these bars.

These terrifically simple souffles can be prepared in advance, except for the baking. To serve, simply put them into a hot oven for 12 to 16 minutes while you clear the table. Dutch-processed or natural cocoa is appropriate here.

This dark, rich pudding is sure to please bittersweet chocolate lovers.

This pure chocolate tart is elegance personified, but it’s also extremely easy to assemble.

These big, cakey cookies—decorated half with a white glaze and half with a dark chocolate glaze—have been a tradition in New York City bakeries for more than 50 years.