Chocolate recipe collection

The crisp, densely chocolaty cookies, with an unusually long baking time, were an annual favorite among the 20-plus recipes that Susan Couchman of Hartland remembers were made each year by her mother, Gloria Kuchler.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

No-bake chocolate date and ginger fans made with crushed graham crackers, semi-sweet chocolate, crystallized ginger, and chopped dates. Set in a flan pan, chilled, and sliced into elegant wedges.

Chocolate pudding cake bakes covered to develop a moist, dense crumb that lands between cake and pudding. A buttermilk-cocoa dessert that holds at room temp or chilled.

Easy one-layer chocolate cake made with melted unsweetened chocolate, applesauce, and pecans. Dense, fudgy, and finished with a simple dusting of powdered sugar.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.

Three-layer German chocolate cake with mashed potatoes in the batter for a tender crumb, German milk chocolate, and a cooked pecan-coconut frosting that's stirred for 12 minutes until golden.

Rich chocolate tube cake made with unsweetened chocolate, sour cream, and folded egg whites, topped with a warm semi-sweet chocolate frosting. Dense, moist, and intensely chocolatey.

Decadent chocolate hearts cut marble pound cake into heart shapes and sandwich with pink strawberry whipped topping. A 10-minute Valentine's dessert for two.

Decadent chocolate mint melt-aways: tender piped mint shortbread topped with white chocolate mint ganache and dipped in bittersweet chocolate. Three layers of cool mint and rich chocolate in one cookie.

Microwave chocolate pots de crème made for two with German sweet chocolate, half-and-half, and egg yolks. Silky French custard, no oven, no water bath. Chills in the fridge.

Decadent double chocolate Bundt cake made with melted Hershey's chocolate bars and a full bottle of chocolate syrup. Buttermilk gives a moist, tender crumb that lasts. Bakes in an angel food pan and serves a crowd.

Triple-chocolate Halloween brownies with espresso, walnuts, and chocolate chips, chilled and cut into festive shapes with cookie cutters, then frosted in orange.

Tiramisu built from a cooked egg yolk and mascarpone zabaglione folded with whipped cream, layered with brandy-coffee-soaked ladyfingers, and chilled overnight. The classic Italian dessert, fully cooked for safety.

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

Cola cake: a Southern chocolate sheet cake made with real cola, melted marshmallows, cocoa, and tangy buttermilk. Fudgy, fizzy, and a one-bowl Saturday afternoon project.