In a large bowl, combine the flour, granulated sugar, and salt. In a medium saucepan, melt the butter over medium-low heat.

If some chocolate remains solid, zap for 10 more seconds and stir. If you don’t have a microwave or microwave-safe bowl, set the bowl over a saucepan of barely simmering water and stir until smooth.

Don’t have one? Make the cake in a 9-inch tart pan with 2-inch sides or in a 7-inch round cake pan. I stabilized the whipped cream by adding cream cheese to the recipe.

Make the chocolate mousse . Bring 1 inch of water to a simmer in a small saucepan over medium-low. Place a medium-size heatproof bowl over pan; add chopped chocolate and butter.

4 tablespoons (55 grams) unsalted butter; ½ cup (80 grams) unsweetened chocolate, chopped; 1¼ cups (130 grams) walnuts; 1¾ cups (265 grams) lightly packed dates, pitted and chopped ...

7 ounces bittersweet chocolate (see headnote), finely chopped 14 tablespoons salted butter, cut into several chunks 1½ cups all-purpose flour 1 cup white sugar ½ cup Dutch-processed cocoa powder ...

For that, I skipped melted chocolate in favor of cocoa powder. Melted chocolate tends to dry out cake batter, and unless you’re using 100 percent unsweetened chocolate, adding bar chocolate also ...

Place 1 soaked matzo square on a plate; cover with a thin layer of chocolate mixture (about 1/4 cup) and sprinkle evenly with about 1/4 cup of finely chopped hazelnuts.

If you’ve never made the cake before, you’ll second-guess yourself here, wondering if maybe you misread the instructions — ...