Chocolate

The best thing about savarins? You can always add more rum.

Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan

Heaven in a bowl.

The combination of citrus and dark chocolate is always a winner. In place of the usual orange, why not try mandarin?

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Dark chocolate-matcha truffles recipe - Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes.

Matcha layer cake with white chocolate cream recipe - Preheat oven to 160C. Butter two 22cm diameter cake tins, line bases with baking paper and dust sides with flour.

Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

Topping these chocolate cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

Isaac McHale's take on the classic mint ice-cream cone topped with chocolate flakes is sure to be a hit.

What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.

Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.

Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.

No need to turn on the oven for this beauty.

This dark chocolate trifle is too easy to make, ready in just over 20 minutes. Pitted cherries on top ensure it's a delight.

Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.

After-dinner mints were the height of elegance and were as anticipated as much as the rest of the meal. This is our homage to the classic mint and dark chocolate combo.

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

Think of this as a very glamorous and very modern version of a Black Forest cake.

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

Watch the making of the Gourmet Traveller 50th birthday cover cake.

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

A rich chocolate cake that makes a glittering impression on guests.

A quick recipe for chocolate hob-nobs, exactly what you need to get through the afternoon slump.

A recipe for chocolate truffles laced with lush raspberry and a cacao crunch.

Don't let the name fool you - Afghans are a delicious crunchy cornflake treats from our New Zealand neighbours.

Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.

A layered meringue cake that will impress as soon as it hits the table for dessert.

Australian Gourmet Traveller feature recipe for choc-raisin choc tops

Every great baker needs a great flourless chocolate cake recipe. Here's the one we swear by.

Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them.

Serve biscuits such as shortbread to add texture to the silky jelly. Roasted hazelnuts or walnuts work well, too.

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.

These chewy biscuits get some extra texture thanks to the addition of oats. Sandwiching two together with a milk chocolate filling makes for an extra-rich afternoon snack.

Recipe for Choc-malt and almond brownie | Gourmet Traveller

Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller

Be sure to blind-bake the pastry until light golden so it will be crisp once the filling is cooked. Cool the tart completely before you serve it, and if it’s a hot day place it in the fridge to help set the filling.

Gourmet Traveller recipe for grilled strawberry cake with white chocolate and rosé, Ben Devlin, Paper Daisy

Blood plums and chocolate pair really well, and for this trifle it's worth splurging out on really great dark chocolate. The plums' lovely tartness cuts through the rich crémeux and we've added Scotch for the boozy kick.

Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.

Lorraine Godsmark recipe for raspberry and lychee tarts for Gourmet Institute.

Dark chocolate and blackberries are a beautiful combination, and here crème fraîche jelly adds a lovely tang.

Emma Knowles recipe for chocolate-cherry marquise.

Rodney Dunn recipe for chocolate and raspberry sponge fingers.

A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.

Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.

Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.

A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.

Fluffy crêpe and whipped truffle cream alternate with crunchy praline in this stunner of a dessert.

Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.

Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.

Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.

This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.

Recipe for rice bowl with braised oxtail and mole rojo by Rough Rice in Hobart, Tasmania.

Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.

Recipe for stout and chocolate puddings with chocolate malt ice-cream.

Dessert recipe for orange-rhubarb and chocolate yeasted loaf.

Recipe for honey-caramel almond slice.

Recipe for chocolate-orange truffle slice.

Recipe for rose cream doughnuts by All Day Donuts in Melbourne.

Pete Evans recipe for beetroot chocolate mud cakes.

Nadine Ingram from Flour & Stone in Sydney shares her recipe for this favourite shared by many families in Italy at Easter time.

A beautiful cake from The River Cafe, the landmark London restaurant where simple recipes like this have won legions of fans.

The famous signature chocolate Manjari cake by Nadine Ingram from Sydney bakery Flour & Stone.

Small, perfectly formed bites that'll have you going back for just one more.

Recipe for walnut, maple and milk chocolate fudge by Nadine Ingram from Sydney's Flour & Stone bakery.

Australian Gourmet Traveller recipe for torta Caprese.

Australian Gourmet Traveller recipe for coffee jellies with mascarpone cream.