1/3 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, separated and at room temperature 3/4 cup granulated sugar, divided 1/2 teaspoon vanilla extract White Chocolate Filling: 4 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped 6 tablespoons butter, cut into pieces 1/2 cup confectioners’ sugar 1/3 cup heavy cream Glaze: 1/4 cup heavy cream 2 tablespoons light corn syrup 1 tablespoon butter 6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped Read More→

1 1/2 cups finely ground butter cookies (about 30) 6 tablespoons unsalted butter, melted Banana filling: 7 ripe bananas, divided 3/4 cup whole milk 8 ounces white chocolate, coarsely chopped 2 tablespoons dark rum 1 teaspoon unflavored powdered gelatin 3 cups heavy cream Make the cookie crumb crust: Read More→

There’s a hint of cinnamon in the chocolate filling and the whipped cream topping.
Yield: 12 servings  60 sponge-cake-type ladyfingers (from three 3-ounce packages) or make your own. 
2 3/4 cups chilled whipping cream 4 ounces unsweetened chocolate, chopped 1/4 cup sugar 1 cup plus 2 tablespoons powdered sugar  1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons vanilla extract 1 teaspoon ground cinnamon Read More→

This extremely deep, rich, and dark cake tastes great with whipped cream. Yield: 10 Servings 5 oz. semisweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan 4 eggs, at room temperature  1/2 cup sugar 1/4 cup brewed espresso or double-strength coffee, cooled to room temperature 1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans) 1/4 tsp. salt 1/4 cup all-purpose flour plus more for the pan Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment).

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