Chocolate

These cookies are also great made with regular semisweet chocolate chips.

Perhaps no other dessert typifies the excess of the 1980s more than this flourless chocolate cake—which makes for an interesting parallel to the fancy cakes of the 1880s. This version was inspired by the one Narsai M. David served at his eponymous restaurant, in California’s Bay Area, during the early '80s.

(GELATO AL CIOCCOLATO) We tested this recipe with both regular and Dutch-process cocoa powders and loved both versions. The Dutch-process cocoa powder yields a slightly more intense flavor.

Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.

Bake this at least one day ahead.

"Aunt Gert always made the best strudel," writes Leslie Berman of Skokie, Illinois. "I've adapted her recipe over time, and I get rave reviews when I make this version with dried cherries and chocolate." Serve with hot coffee or tea for an excellent afternoon snack.

These soufflés may be made several hours in advance and kept in a refrigerator until just before baking. If refrigerated, bake an additional 2 to 3 minutes. Alternatively, the soufflés may rest at room temperature for up to 1/2 hour before baking with no effect on cooking time.

For convenience, you can use the mini candy bars available in one-pound bags.

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

Some cinnamon and pepper give these wonderful cookies a south-of-the-border flavor.

Don't worry if you can't wait for this yummy cake to cool - it's also delicious warm.