Chocolate, and more chocolate

Culinary SOS: Chocolate cookies from Andrei’s Restaurant in Irvine are crispy on the outside but soft on the inside.

1 hour.

Culinary SOS: Flourless chocolate cake from Gale’s Restaurant in Pasadena

A recipe from the Pasadena bakery.

Total time: 2 hours, plus cooling and tempering times Servings: 12 Note: Suggested wine pairing: Sagrantino di Montefalco Passito (Umbria) 2/3 cup heavy cream 1 pound bittersweet chocolate (minimum 66% cacao), cut into pieces 1/4 cup brewed espresso (you can use decaf) 4 extra large eggs 4 extra large egg yolks 3/4 cup sugar Hot fudge sauce, to garnish the cake Cioccolati perugini (candied hazelnuts, honeycomb, candied almonds), to garnish the plate 1.

Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces Total time: 1 hour, 20 minutes Servings: Makes 1 to 1½ dozen bumuelos, depending on the size.

“The holidays are about spending time with the ones you love.

Flourless chocolate cake Total time: 1 hour, plus cooling time Servings: Makes 1 (8-inch-round) cake Note: From Na Young Ma of Proof Bakery in Atwater Village. 12 ounces 60% chocolate 4 ounces (1/2 cup, or 1 stick) butter 2 tablespoons cocoa powder 4 egg yolks 6 egg whites Pinch salt 4 ounces sugar 1.

Dear SOS: On a recent trip to London, I was quite taken with the chocolate chip cookies I ate at Gail’s restaurant and bakery [341 Fulham Road in Chelsea].

Chocolate chip cookies Total time: 1 hour, 15 minutes Servings: 12 very large cookies Note: Adapted from Joan’s on Third. 2 1/2 cups (10.8 ounces) flour 1 teaspoon baking soda 1/2 pound (2 sticks) butter 1 1/4 cup plus a heaping 2 tablespoons (7 ounces) light brown sugar 1/2 cup (3.5 ounces) granulated sugar 2 extra-large eggs 2 teaspoons vanilla extract 1 teaspoon salt 1 pound 60% chocolate disks or large chips, coarsely chopped 1.

Dear SOS: I am from North Carolina and recently visited Los Angeles.

Total time: About 2 hours, plus cooling time Servings: 8 Note: Matzo cake meal (sometimes labeled matsah cake meal) is available at well-stocked supermarkets and at kosher markets.

Dear SOS: My husband and I recently visited downtown Napa, Calif.

Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you’re making them ahead, and bring them to room temperature for serving. 6 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons walnut, almond, grape seed or mild olive oil 3 tablespoons sweet red wine 2/3 cup shredded coconut (about 2 ounces) 2/3 cup chopped walnuts (about 2.5 ounces) 1 1/2 tablespoons unsweetened cocoa 1 cup (packed) haroset with Bible land fruits (8 ounces) Walnut pieces or thin slices of dried apricots, dried figs or dates (optional, for garnish) 1.

Dear SOS: I am a former California native, having lived in Pasadena for almost 47 years.

It was love at first bite for this creamy confection of caramel custard, chocolate ganache and whipped sour cream.

1 hour, plus setting times.

30 minutes.

Dear SOS: Had a lovely lunch last Friday at the Lucca Cafe in Irvine. The meal was wonderful.

Perfect for chocolate lovers.

Chocolate pecan brownie fudge cake Total time: 50 minutes, plus cooling time Servings: 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Bittersweet ganache Total time: About 20 minutes Servings: Makes about 1 cup 1/4 pound bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons unsalted butter, softened and cut into small pieces 1.

Chocolate apricot balls Total time: 45 minutes, plus steeping and chilling times Our recipes, your kitchen: If you try any of the L.A.

Last summer, L.A.

White-chocolate bread pudding with whiskey caramel sauce Total time: 1 hour, 10 minutes, plus baking time (about 1 1/2 hours on high, 3 hours on low) Servings: 8 to 10 Note: From Noelle Carter.

Mom’s chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies.

Adapted from ‘Los Angeles Classic Desserts’ by Grace Bauer

Faux sufganiyot with chocolate-espresso sauce and pistachios Total time: 1 hour, 10 minutes Servings: Makes 1 1/2 to 2 dozen 1/2 cup whole wheat pastry flour 3/4 cup unbleached all-purpose white flour 1 cup water, plus 3 tablespoons water, divided 1/2 cup (1 stick) butter, plus 1 tablespoon butter, divided 1/8 teaspoon salt 2 teaspoons sugar, preferably superfine 4 large eggs 6 ounces bittersweet chocolate, broken into pieces 1 tablespoon prepared espresso or strong coffee 1/3 cup finely chopped toasted pistachio nuts 1.

Frozen chocolate zabaglione Total time: About 25 minutes, plus freezing time Servings: 8 1 pint heavy cream 8 ounces semisweet or bittersweet chocolate, broken into small pieces 6 egg yolks 1/2 cup sugar 1/2 cup Port 1.

The Farm of Beverly Hills’ chocolate sandwich dessert is magnificently rich.

Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1.

Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1.

Chocolate macarons Total time: About 1 hour, plus cooling and assembly times Servings: 24 to 30 sandwich cookies Note: Adapted from “Chocolate Desserts by Pierre Hermé,” by Pierre Hermé and Dorie Greenspan.

White chocolate ganache Total time: About 20 minutes Servings: Makes about 1 1/2 cups 10 ounces premium-quality white chocolate, finely chopped 2/3 cup heavy cream 1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces 1.

Recipe: Emily’s chocolate mandel bread

Chocolate mint ice cream Total time: 15 minutes, plus 8 hours steeping and freezing time Servings: 4 to 6 Note: Use the best chocolate you can find. 2 bunches fresh mint, stems removed, leaves washed and dried 3 cups heavy whipping cream 1/2 cup sugar Dash coarse salt 3 ounces finely chopped bittersweet chocolate 1.

My mother’s hamantaschen, but filled with Nutella Total time: 1 hour, 20 minutes, plus chilling time Servings: About 3 dozen cookies Note: Three-cornered hamantaschen, the quintessential Purim cookie representing Haman’s pocket, his hat or his ear (depending on whom you ask), is traditionally stuffed with poppy seed or dried fruit fillings.

Double chocolate zucchini mini-muffins Total time: 45 minutes, plus cooling time Servings: 2 1/2 dozen mini-muffins or 1 dozen standard muffins 3 1/2 ounces bittersweet dark chocolate, coarsely chopped 1/2 cup oil, divided 3/4 cup (3.2 ounces) unbleached flour 3/4 cup (3 ounces) pastry flour 1/4 cup unsweetened cocoa powder, plus extra for dusting 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated or turbinado sugar 2 eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 1 1/2 cups medium grated zucchini Powdered sugar, for dusting 1.

Active Work and Total Preparation Time: 10 minutes Patissier Cedric Thullier, pastry chef at the Chateau du Pont d’Oie in Belgium, says to reduce or increase the amount of chocolate to vary thickness and the degree of bittersweetness.

Total time: 30 minutes Servings: Makes about 45 pretzel rods Note: Mix and match the decorated pretzels for gift bags. 1 (12-ounce) bag semi-sweet chocolate chips, more if needed 1 (16-ounce) bag large (7- to 8-inch) pretzel rods About 2 cups cookie and cupcake candy decorations, such as nonpareils and sprinkles (colored sugar granules are not recommended, as these may melt into the chocolate) 1.

Dear SOS: My family had dinner at Palate in Glendale, and it finished on a very high note -- the chocolate pudding.

Active Work Time: 45 minutes Total Preparation Time: 2 hours 15 minutes We recommend Scharffen Berger semi-sweet chocolate because of its clarity of taste and smooth melting qualities.

Though famous for its sourdough, the bakery also makes great, fudge-like brownies.

Total time: 1 hour, plus cooling time for the cakes Servings: 12 to 16 1 cup (2 sticks) butter, at room temperature, plus more for greasing the pans 2 cups (8 1/2 ounces) flour, divided 3/4 cup Dutch-process cocoa 1 cup boiling water 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla 1 tablespoon baking powder 3/4 teaspoon salt 1.

Dear SOS: Ocean Avenue Seafood in Santa Monica has a delicious warm chocolate bread pudding dessert.

Total time: 1 hour, plus chilling and assembly time Servings: Makes about 18 medium ice cream sandwiches (or 36 cookies) Note: The sea salt can be omitted, but it balances the sweetness of the ice cream.

Dear SOS: I recently dined at Pizzeria Ortica in Costa Mesa and although the food was delicious, the budino di cioccolato (chocolate creme layered with caramel) was absolutely fabulous.

Total time: 1 hour, 10 minutes, plus cooling time Servings: Makes 9 small custards Note: Matcha powder is available at many Japanese and Korean markets.

Total time: About 20 minutes, plus chilling Servings: 64 pieces Note: Adapted from a recipe by pastry chef Kristy Choo of Jin Patisserie.

Total time: 40 minutes, plus chilling and setting time Servings: Makes about 2 1/2 dozen Note: The dry milk in these eggs makes for a light, malty crunch.

Dear SOS: BLD’s brownie sundae is the BEST brownie EVER! Please get the recipe!

Recipe: White-chocolate bread pudding with whiskey caramel sauce Total time: 1 hour and 10 minutes, plus baking time (about 1 1/2 hours on high, 3 hours on low) Servings: 8 to 10 Note: This recipe calls for finishing the bread pudding in the oven so the topping is lightly toasted and colored, as with oven-made bread pudding.

Dear SOS: Please, please could you possibly get and publish the chocolate cookie recipe from Massimo’s Delectables in Marina del Rey?

Total time: 20 minutes Servings: Makes about 1 1/2 cups Note: Use good-quality cocoa powder, such as Scharffen Berger. 2 cups raw hazelnuts 1/2 cup unsweetened cocoa powder 1 cup powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 3 tablespoons hazelnut oil, more as needed 1.

Total time: 25 minutes, plus chilling and freezing time Servings: Makes 1 1/2 quarts ice cream Note: Save the egg whites for another use, such as meringues.

Total time: About 1 hour, plus chilling time Servings: 2 1/4 dozen cookies Note: These cookies are also terrific plain or sandwiched with raspberry or other jam.

Total time: 20 minutes Servings: 4 Note: If good strawberries aren’t available, substitute bananas or other seasonal fruit. 1/2 cup heavy cream 1/2 cup whole milk 1 cup rolled oats (not quick-cook) 2 cups water 1/4 teaspoon vanilla Pinch of sugar, unless using store-bought Nutella Pinch of salt 1/3 cup hazelnut-chocolate spread (or Nutella) 1/2 cup hulled, sliced strawberries 1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up 4 teaspoons shaved dark chocolate 1.

Dear SOS: The best cookies I’ve ever had -- ever, anywhere -- are the ooey-gooey double-chocolate cookies at Milk.

Total time: About 1 hour, plus overnight chilling Servings: 12 to 16 Note: You can grate the chocolate with a metal rasp-type zester or use the grating disk on a food processor. 12 ounces pitted prunes 1/4 cup plus 1/3 cup sugar, divided 1/4 teaspoon almond extract 2 cups mascarpone cheese 1 1/2 cups heavy cream 1 cup espresso (or very strong coffee) 1/2 cup amaretto liqueur 1/2 cup brandy 6 ounces bittersweet or semisweet chocolate, finely grated 12 ounces ladyfingers 1.

German chocolate cake as pudding Total time: 25 minutes, plus chilling time Servings: 6 8 ounces Baker’s German’s or semisweet chocolate, broken into squares or coarsely chopped 2/3 cup whole milk 2/3 cup heavy cream 4 large egg yolks, at room temperature 1 teaspoon vanilla Pinch of kosher salt Scant 1/2 cup custard for German chocolate cake (see recipe) 1.

Total time: 1 1/2 hours Servings: 6 Note: From Joachim Splichal of the Patina Group.

Total time: 45 minutes Servings: 6 Cream puffs 6 tablespoons ( 3/4 stick) butter 1/8 teaspoon kosher salt 1 teaspoon sugar 1 cup flour 4 eggs 1.

Total time: 12 minutes, plus 30 minutes steeping Servings: Makes 1 1/2 cups Note: Use a chocolate with between 70% and 75% cacao.

Total time: About 50 minutes, plus cooling time Servings: 16 Note: This is modeled on a recipe by Alice Medrich 1/2 cup (1 stick) butter, divided, plus extra for greasing the baking dish 2 ounces Baker’s German’s or semisweet chocolate, broken into squares or coarsely chopped 1/3 cup sugar 1 large egg 1/2 teaspoon vanilla 1/3 cup plus 1/4 cup flour, divided 3/4 teaspoon kosher salt, divided 1/4 cup packed light brown sugar 1 large egg yolk 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1/2 cup sweetened coconut flakes 1/2 cup coarsely chopped pecans 1.

Total time: About 45 minutes Servings: Makes about 5 dozen cookies 8 ounces Baker’s German’s or semisweet chocolate, broken into squares or coarsely chopped 1 tablespoon butter (plus extra for the baking sheets) 2 large eggs 3/4 cup sugar 1/4 cup flour 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 teaspoon vanilla 1/2 cup plus 2 tablespoons custard for German chocolate cake (see recipe) 1.

Total time: 1 1/2 hours, plus cooling time for the cakes and frosting Servings: 16 Note: Adapted from Baker’s German’s sweet chocolate box. 1 package (4 ounces) Baker’s German’s sweet chocolate 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter 2 cups sugar 4 eggs separated 1 teaspoon vanilla 1 cup buttermilk 1.

Total time: About 45 minutes, plus resting time Servings: 4 4 ounces Baker’s German’s or semisweet chocolate, broken into squares or coarsely chopped, divided 1/2 cup flour 1/2 teaspoon kosher salt 1/4 cup whole milk 2 large eggs 1/4 cup heavy cream Butter for pan Generous 1/2 cup warm custard for German chocolate cake (see recipe) 1.

Total time: 35 minutes, plus cooling and chilling times Servings: 12 to 16 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa.

Total time: 45 minutes, plus cooling time Servings: Makes 12 bouchons Note: Adapted from “Bouchon” by Thomas Keller.

Total time: 50 minutes, plus 2 1/2 hours baking time Servings: About 3 dozen meringues Note: Adapted from “Dessert FourPlay” by Johnny Iuzzini and Roy Finamore. 1/2 cup egg whites (about 4 large), at room temperature 1/8 teaspoon cream of tartar 10 tablespoons sugar, divided 1/4 cup unsweetened cocoa powder 1/4 cup powdered sugar 1 1/2 teaspoons crushed pink peppercorns 2 tablespoons plus 2 teaspoons cacao nibs 1.

Total time: 1 hour, 15 minutes Servings: 8 Note: From Noelle Carter.

Total time: 1 hour, plus overnight chilling time Servings: Makes 5 1/2 dozen cookies Note: From Donna Deane 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) cold butter 1/2 cup chunky peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 cup finely chopped peanuts 1 cup finely chopped bittersweet chocolate 1.

Mom’s Cuisinart chocolate mousse Total time: 20 minutes, plus chilling time Servings: 6 Note: Adapted from Sherry Yard’s “Desserts by the Yard.”

Grilled Nutella and pecan pound cake ‘sandwiches’ Total time: 1 hour, 30 minutes, plus cooling time Servings: 8 Note: The pound cake recipe makes more cake than is needed for the sandwiches.

A luscious syrup and a handful of chocolate chips swirl richness into this classic.

It’s intense but light as air

Total time: 20 minutes, plus freezing time Servings: 6 Note: An easy way to make chocolate shavings is simply to scrape the side of a chocolate bar with a vegetable peeler. 3/4 cup sugar 3 cups warm espresso, or strong brewed coffee with 1 tablespoon instant coffee or espresso powder added 6 ounces white chocolate, finely chopped 1 1/2 cups heavy cream, divided 1/4 cup dark or milk chocolate shavings for garnish 1.

Former Test Kitchen director Donna Deane, who retired this year, was one of the best bakers we’ve ever known.

Total time: 1 1/2 hours, plus overnight macerating time Servings: 16 Note: Adapted from a recipe by Todd Aarons.

Total time: 1 hour, 5 minutes Servings: 6 to 8 Note: Adapted from “The Working Parents Cookbook.” 1 teaspoon plus 1/2 cup (1 stick) unsalted butter 8 ounces semisweet chocolate, coarsely chopped 1/2 teaspoon vanilla extract 3/4 cup granulated sugar, divided 4 eggs, separated 2 tablespoons confectioners’ sugar 1/2 cup whipping cream, whipped 1.

Dear SOS: I would love the recipe for the chocolate banana crepe at French 75 Bistro, now called Savannah, in Burbank.

Total time: 2 hours, 10 minutes plus 1 hour soaking time Servings: 6 Note: From Christian de la Vara Our recipes, your kitchen: If you try any of the L.A.

Total time: 2 hours, 30 minutes Servings: 10 to 12 Note: From Xiomara Ardolina of Café Atlantic 1 ( 1/2-pound) loaf French bread, crust removed, sliced and torn into small pieces 2 cups half-and-half 1/2 cup sugar 1 cup raisins, divided 1 (14-ounce) can sweetened condensed milk 4 teaspoons butter 4 eggs 1/2 cup dry white wine 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 teaspoon almond extract 1/8 teaspoon salt 1.