3,016 chocolate egg recipes

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.

Rich chocolate cake made with a full can of chocolate syrup, butter, eggs, and vanilla. Dense, fudgy, and intensely chocolatey with a short ingredient list.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Flourless chocolate almond torte with chopped dates, unsweetened chocolate, and whipped egg whites for a dense, rich cake. Topped with melted chocolate glaze and served with fresh cream.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Fudgy one-bowl peppermint brownies made with real unsweetened chocolate, drizzled with white chocolate, and topped with crushed candy canes. A festive holiday brownie.

Berlin Bread is a spiced German bar cookie loaded with grated chocolate, almonds, rum, apple preserves, and candied lemon peel. Iced while warm and sliced thin, these fragrant little bars belong on every holiday baking list.

White chocolate macadamia nut brownies: buttery, chewy Hawaiian-inspired bars studded with toasted macadamias and pools of melty white chocolate. A bakery-case favorite at home.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Gateau St. Honore with a puff pastry base, caramel-dipped cream puffs, brandy-raisin chocolate mousse filling, and piped whipped cream in alternating chocolate and vanilla stripes. A showstopping French patisserie centerpiece.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

No-fuss chocolate cake mixed right in the baking pan with a fork. Chocolate cake mix, instant pudding, and chocolate chips create an ultra-moist, triple-chocolate cake with zero bowls to wash.

Flourless chocolate cake with espresso and a shard of homemade chocolate almond brittle on top. Dense, fudgy, and gluten-free, the kind of cake you serve warm with a fork.