February 2011 Flavor of the Month: Dark Chocolate

Espresso deepens the chocolatey flavor of this rich bundt cake.

Buttermilk, cocoa powder, and bittersweet chocolate give this decadent ice cream topper incredible richness.

Layer dark and white chocolate custards for a creamy and elegant treat.

This six-ingredient dessert is simpler to make than it looks; a gooey chocolate-cream center makes it irresistible.

Dip apples into melted cinnamon-spiked chocolate and then roll in almonds and dried cranberries for a crunchy-sweet dessert.

Chocolate mini cakes are filled with fresh raspberries and topped with an ultra-rich icing.

This crisp chocolate-hazelnut cookie is dipped into rich melted chocolate.

Chocolate cheesecake is sandwiched between layers of brownie and topped with whipped chocolate ganache.

This gooey dessert recipe from Alan Carter has all the goodness of a classic pecan pie with the added bonus of bittersweet chocolate.

For a luscious dessert, serve up wedges of this fluffy dark chocolate pie in a brownie crust.

A buttery chocolate frosting is piped onto these bittersweet chocolate cupcakes for the ultimate chocolate treat.

This upside-down pie is piled high with whipped cream; grated chocolate makes a pretty topper.

Cinnamon adds a hint of spice to these ultrarich chocolate brownies.

The ultimate cookie for chocolate lovers features large chunks of bittersweet chocolate tucked in a chewy mocha-flavored cookie.

Dark chocolate sticks are dipped in peanut butter and coated with dried fruit and nuts. For a crunchier treat, use pretzel sticks instead of the chocolate.

These chocolatey cookies start with refrigerated cookie dough and feature sprinkles and an irresistible chocolate kiss center. Each batch takes just eight minutes to bake.

Ancho chile pepper adds a delightful kick to this luscious chocolate creme brulee.

With three times the chocolate, our recipe makes this traditional Italian dessert better than ever