2 sticks (8 ounces) unsalted butter, plus more for greasing
8 ounces almond paste
1 cup sugar
Zest of 1 orange
Seeds of 1 vanilla bean
5 large eggs, separated
2 cups all-purpose flour
1/2 teaspoon fine salt
About 20 drops red food coloring
About 20 drops green food coloring
Cherry jelly or preserves, for topping cake layer
Apricot jam, for topping cake layer
9 ounces semisweet chocolate, finely chopped
1 1/2 teaspoons honey
1 cup heavy cream
6 tablespoons (3 ounces) unsalted butter
Do ahead! Bake, assemble and cut the cake into strips. Wrap each strip in plastic wrap and store in the freezer for up to 3 months, until you need them. Simply allow the strips to defrost before glazing them. The glaze can also be made ahead of time and kept refrigerated; bring it back to its pourable consistency by heating it in the top of a double boiler.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.
Take a sweet trip down memory lane by ogling these old-school candy bars and confections.