Make the flourless chocolate cake: 1. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake. Preheat oven to 325°F. Lightly ...

Many think that store-bought baked goods can't compare with homemade, but one chain store chocolate cake isn't just good, ...

This Cake Video presents chocolate swirl artistry in cone desserts and a spiral-shaped cake finished with a glossy chocolate ...

Chocolate glaze is like that secret weapon Italian bakers use to turn a basic cake into something, well, really special. And ...

Welcome to our new(ish) column, “Ask the Pastry Chef,” by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section. Do you have a cake recipe with ...

1 pound bittersweet or semisweet chocolate (chips or finely diced) 1. In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat.