179 chocolate egg recipes

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

A deliciously light chocolate marbled angel food cake is filled with raspberry jam, and topped with coffee cream. It's sweet and rich enough to please your sweet tooth, but without too much guilt.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Triple chocolate oatmeal cookies with blended oat flour, chocolate chips, grated Hershey bar, and chopped nuts. A massive 108-cookie batch baked in just 6 minutes each.

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Crispy chocolate snap cookies topped with frosting and piped spiderweb designs in melted chocolate. The ultimate Halloween cookie that freezes beautifully for make-ahead party prep.

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Diabetic-friendly chocolate chiffon mold lined with ladyfingers and set with gelatin and whipped egg whites. A retro low-fat dessert with light cocoa flavor and elegant presentation.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

From-scratch bundt cake with brown sugar and chocolate chips baked inside, topped with a glossy chocolate glaze. One bowl, five minutes of prep, and it serves 20. The kind of cake that disappears at potlucks before you set the knife down.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.