20 Decadent Bakers Chocolate Recipes Delicious

Calling all chocolate lovers! If you’re craving rich, indulgent treats that melt in your mouth, you’re in the right place. We’ve rounded up 20 decadent Bakers chocolate recipes that are downright irresistible—from gooey brownies to silky mousse and everything in between. Whether you’re baking for a special occasion or just treating yourself, these easy-to-make delights are sure to satisfy. Ready to dive into chocolate heaven? Let’s get started!

Bakers Chocolate Fudge Brownies

These rich, fudgy brownies are a chocolate lover’s dream—crackly on top, gooey in the middle, and packed with deep cocoa flavor thanks to Bakers chocolate.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 4 oz Bakers unsweetened chocolate, chopped
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a microwave-safe bowl, melt butter and Bakers chocolate in 30-second bursts, stirring between each, until smooth (about 2 minutes total). Let cool slightly.
3. Whisk in 2 cups granulated sugar until combined. Add eggs one at a time, then stir in 1 tsp vanilla extract.
4. Gently fold in flour and 1/4 tsp salt until just combined (don’t overmix). If using, stir in walnuts.
5. Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until the top is crackly and a toothpick inserted 1 inch from the edge comes out clean.
6. Let cool completely in the pan before lifting out and slicing.

The magic here? Bakers chocolate gives these brownies an intense, almost bittersweet depth that balances the sweetness perfectly—no frosting needed.

Tip: For extra fudginess, underbake by 2–3 minutes and chill before slicing.

Bakers Chocolate Mousse

This dreamy chocolate mousse is rich, airy, and just sweet enough—perfect for impressing guests or treating yourself after a long day.

Ingredients:

• 4 oz Bakers chocolate (semi-sweet), finely chopped
• 2 tbsp unsalted butter
• 3 large eggs, separated
• 1/4 cup granulated sugar, divided
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup heavy cream, cold

Instructions:

1. Melt the chocolate and butter in a double boiler over simmering water, stirring until smooth. Remove from heat and let cool slightly.
2. Whisk the egg yolks with 2 tbsp sugar and vanilla in a bowl until pale and thick, about 2 minutes. Fold into the melted chocolate.
3. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2 tbsp sugar and beat until glossy.
4. Gently fold the egg whites into the chocolate mixture in two additions until no streaks remain.
5. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the mousse until fully combined.
6. Divide into serving glasses and chill for at least 2 hours (or up to overnight) until set.

The magic here? Whipping both egg whites and cream gives this mousse an ultra-light texture while keeping it luxuriously rich.

Tip: For extra flair, top with shaved chocolate or a dollop of whipped cream before serving.

Bakers Chocolate Truffles

These rich, velvety truffles are a chocolate lover’s dream—easy to make but decadent enough to impress any crowd.

Ingredients:

• 8 oz Bakers semi-sweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (for rolling)

Instructions:

1. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (about 2–3 minutes).
2. Pour the hot cream over the chocolate and let it sit for 1 minute. Add the butter and vanilla extract, then stir gently until smooth and glossy.
3. Cover the bowl and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
4. Use a small cookie scoop or spoon to portion the mixture into 1-inch balls. Roll quickly between your palms (they melt fast!) and place on a parchment-lined tray.
5. Roll each truffle in cocoa powder until fully coated. Chill for another 15 minutes before serving.

The secret to these truffles? The Bakers chocolate gives them a deep, fudgy center that’s balanced by the bitter cocoa dusting—no fancy tempering required.

Tip: For a festive twist, swap the cocoa powder for crushed nuts, sprinkles, or powdered sugar.

Bakers Chocolate Ganache Tart

This decadent tart is a chocolate lover’s dream—silky ganache fills a crisp, buttery crust for an elegant dessert that’s surprisingly simple to make.

Ingredients

• 1 ½ cups (180g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ½ tsp salt
• ½ cup (1 stick, 113g) cold unsalted butter, cubed
• 1 large egg yolk
• 1 tbsp ice water
• 8 oz (226g) Bakers semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 2 tbsp (28g) unsalted butter, softened
• Flaky sea salt (optional, for garnish)

Instructions

1. Make the crust: In a food processor, pulse 1 ½ cups flour, ¼ cup sugar, and ½ tsp salt until combined. Add ½ cup cold butter and pulse until crumbly. Mix in 1 egg yolk and 1 tbsp ice water until dough forms. Press into a 9-inch tart pan and freeze for 15 minutes.
2. Preheat oven to 375°F (190°C). Bake crust for 20 minutes until golden. Cool completely.
3. Prepare ganache: Place chopped chocolate in a bowl. Heat 1 cup heavy cream until simmering, then pour over chocolate. Let sit 2 minutes, then whisk until smooth. Stir in 2 tbsp butter.
4. Pour ganache into cooled crust. Chill 2 hours until set. Sprinkle with flaky salt before serving.

The magic here? The ganache sets to a velvety, fudge-like texture that slices cleanly—perfect for impressing guests without fuss.

Tip: For extra shine, warm a knife under hot water before slicing.

Bakers Chocolate Cheesecake

This rich, velvety cheesecake is a chocolate lover’s dream—with a fudgy base and a silky-smooth filling that’s impossible to resist.

Ingredients:

• 1 ½ cups chocolate cookie crumbs (like Oreo)
• ¼ cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz Baker’s chocolate, melted and slightly cooled
• ½ cup sour cream
• Pinch of salt

Instructions:

1. Prep the crust: Mix 1 ½ cups chocolate cookie crumbs with ¼ cup melted butter until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Make the filling: Beat softened cream cheese and ¾ cup sugar until smooth. Add 2 eggs, one at a time, then mix in 1 tsp vanilla, melted Baker’s chocolate, ½ cup sour cream, and a pinch of salt until just combined.
3. Bake: Pour filling over the crust. Bake at 325°F for 45–50 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour.
4. Chill: Refrigerate for at least 4 hours (or overnight) before slicing.

The melted Baker’s chocolate gives this cheesecake an intense, almost brownie-like depth—perfect for impressing guests or treating yourself.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Bakers Chocolate Fondue

This rich, velvety chocolate fondue is a crowd-pleaser—perfect for dipping fruit, marshmallows, or even shortbread cookies. It comes together in just 10 minutes with pantry staples!

Ingredients

• 8 oz Baker’s semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a small saucepan over low heat, warm the heavy cream and butter, stirring occasionally, until the butter melts (about 2–3 minutes). Don’t let it boil.
2. Remove from heat and add the chopped chocolate, vanilla extract, and salt. Let sit for 1 minute to soften, then stir until completely smooth.
3. Transfer to a fondue pot or small serving bowl. Serve immediately with dippers like strawberries, pretzels, or pound cake.

The magic here is in the simplicity—just five ingredients create a glossy, decadent dip that stays silky for ages. No fancy techniques required!

Tip: If the fondue thickens as it cools, stir in a splash of warm cream to loosen it up.

Bakers Chocolate Soufflé

Light as air yet rich with deep chocolate flavor, this soufflé is a showstopper that’s surprisingly simple to whip up.

Ingredients:

• 4 oz Baker’s unsweetened chocolate, chopped
• 3 tbsp unsalted butter, plus extra for greasing
• 1/3 cup granulated sugar, plus 2 tbsp for dusting
• 1/8 tsp salt
• 3 large eggs, separated
• 1/2 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Generously butter four 6-oz ramekins and dust with 2 tbsp granulated sugar, tapping out excess.
2. Melt chocolate and 3 tbsp butter in a double boiler over simmering water, stirring until smooth. Remove from heat; whisk in 1/3 cup sugar, salt, egg yolks, and vanilla.
3. In a clean bowl, beat egg whites to stiff peaks. Gently fold 1/3 of the whites into the chocolate mixture, then fold in the rest until just combined.
4. Divide batter among ramekins, smoothing tops. Run your thumb around the edges to create a “collar.” Bake for 16–18 minutes until puffed but slightly jiggly.
5. Dust with powdered sugar and serve immediately. The soufflé’s dramatic rise and molten center make it perfect for impressing guests—just don’t peek during baking!

Tip: For extra height, use room-temperature eggs and avoid overmixing the batter.

Bakers Chocolate Layer Cake

This rich, moist chocolate layer cake is a classic for a reason—decadent but unfussy, it’s perfect for birthdays or anytime you crave a showstopping dessert.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee, cooled
• 1/2 cup vegetable oil
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt.
3. Add eggs, 1 cup buttermilk, 1 cup coffee, 1/2 cup oil, and 2 tsp vanilla. Beat on medium speed for 2 minutes until smooth (batter will be thin).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
5. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

The coffee deepens the chocolate flavor without overpowering it, giving this cake a grown-up richness that’ll have everyone asking for seconds.

Tip: For extra-fluffy layers, swap the oil for melted butter and add 1/2 cup sour cream to the wet ingredients.

Bakers Chocolate Chip Cookies

These buttery, golden cookies are packed with melty chocolate chips and just the right amount of chew—perfect for satisfying any sweet tooth.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tsp vanilla, mixing until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into the wet ingredients.
4. Fold in 2 cups chocolate chips. Drop rounded tablespoons of dough 2 inches apart onto prepared sheets.
5. Bake for 9–11 minutes until edges are golden but centers are still soft. Cool on sheets for 5 minutes before transferring.

The secret? Underbaking slightly for that irresistible soft center. These cookies stay chewy for days—if they last that long!

Tip: For extra flavor, brown the butter before mixing it into the dough (just let it cool slightly first).

Bakers Chocolate Pudding

This rich, velvety chocolate pudding is a nostalgic treat that comes together with pantry staples—no fancy equipment required!

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1/4 tsp salt
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 oz Baker’s semi-sweet chocolate, chopped
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cocoa powder, 3 tbsp cornstarch, and 1/4 tsp salt until no lumps remain.
2. Gradually pour in 2 1/2 cups whole milk and 1/2 cup heavy cream, whisking constantly to combine. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles (about 8–10 minutes).
3. Remove from heat and add 4 oz chopped chocolate and 1 tsp vanilla extract. Stir until the chocolate melts completely and the pudding is smooth.
4. Divide into serving cups and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours until set.

The magic here? Baker’s chocolate melts into a deep, fudgy base, while the cornstarch ensures a silky consistency without eggs.

Tip: For extra indulgence, top with whipped cream and chocolate shavings just before serving.

Bakers Chocolate Eclairs

Bakers Chocolate Eclairs

These classic French pastries get a rich, chocolatey upgrade with a silky homemade filling and glossy ganache—perfect for impressing guests or treating yourself!

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup Bakers semi-sweet chocolate chips
• 1 tbsp powdered sugar (for dusting, optional)

Instructions

1. Make the dough: In a saucepan, combine water, butter, salt, and granulated sugar. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms. Let cool 5 minutes.
2. Add eggs: Beat in eggs one at a time until fully incorporated and dough is glossy.
3. Pipe & bake: Preheat oven to 400°F. Pipe dough into 4-inch logs on a parchment-lined baking sheet. Bake 25 minutes until puffed and golden. Cool completely.
4. Fill & glaze: Whip heavy cream to stiff peaks. Slice eclairs horizontally, pipe cream inside. Melt chocolate chips, drizzle over tops. Dust with powdered sugar if desired.

The magic here? That crisp shell gives way to airy pastry and cloud-like cream—no one will guess how simple they are to make!

Tip: For extra shine, add 1 tsp corn syrup to the melted chocolate.

Bakers Chocolate Tiramisu

This decadent twist on classic tiramisu swaps coffee for rich melted chocolate, making it a dreamy dessert for chocolate lovers.

Ingredients:

• 8 oz Baker’s semi-sweet chocolate, chopped
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 24 ladyfinger cookies
• 1/4 cup unsweetened cocoa powder (for dusting)

Instructions:

1. Melt the chocolate: In a microwave-safe bowl, heat chopped chocolate in 30-second intervals, stirring between each, until smooth (about 1-2 minutes total). Set aside to cool slightly.
2. Whip the cream: In a large bowl, beat heavy cream, 1/2 cup sugar, 1 tsp vanilla, and 1/4 tsp salt with an electric mixer until stiff peaks form.
3. Fold in chocolate: Gently fold melted chocolate into the whipped cream mixture until fully combined.
4. Layer: Dip ladyfingers briefly in warm water (just to soften, about 2 seconds per side) and arrange 12 in a single layer in an 8×8″ dish. Spread half the chocolate cream over top. Repeat with remaining ladyfingers and cream.
5. Chill & serve: Refrigerate for at least 4 hours (or overnight). Dust with 1/4 cup cocoa powder just before serving.

The magic here? The melted chocolate gives the cream an almost mousse-like texture, while the hydrated ladyfingers stay delicately tender without turning soggy.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Bakers Chocolate Macarons

These rich, fudgy macarons are a chocolate lover’s dream—crisp on the outside, chewy in the middle, and packed with deep cocoa flavor.

Ingredients:

• 1 cup powdered sugar
• ¾ cup almond flour
• 2 tbsp unsweetened Bakers cocoa powder
• 2 large egg whites, room temperature
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Pinch of salt
• ½ cup Bakers semi-sweet chocolate chips, melted
• ¼ cup heavy cream

Instructions:

1. Prep: Line a baking sheet with parchment paper. Sift together 1 cup powdered sugar, ¾ cup almond flour, and 2 tbsp cocoa powder; set aside.
2. Whip egg whites: In a bowl, beat 2 egg whites, ¼ tsp cream of tartar, and a pinch of salt until foamy. Gradually add ¼ cup granulated sugar, beating until stiff peaks form.
3. Fold dry ingredients: Gently fold the sifted dry mixture into the egg whites in 3 additions, mixing just until combined (no streaks).
4. Pipe and rest: Transfer batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto the sheet. Tap the pan firmly to release air bubbles. Let sit 30 minutes until dry to the touch.
5. Bake: Preheat oven to 300°F. Bake macarons for 15–17 minutes, then cool completely.
6. Fill: Heat ¼ cup heavy cream until steaming; pour over ½ cup chocolate chips. Let sit 2 minutes, then stir until smooth. Cool slightly, then pipe onto half the shells and sandwich.

The secret? Bakers cocoa and chocolate give these macarons an intense, grown-up chocolate kick—no fancy techniques required.

Tip: For extra shine, brush the cooled macarons with a little melted chocolate before filling.

Bakers Chocolate Bark

This rich, crunchy chocolate bark is studded with toasted nuts and a sprinkle of sea salt for the perfect sweet-and-salty bite. It’s a no-bake treat that comes together in minutes but looks (and tastes) like it took hours!

Ingredients:

• 12 oz high-quality semi-sweet chocolate, chopped
• 1/2 cup roasted almonds, roughly chopped
• 1/4 cup dried cranberries
• 1/2 tsp flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. Set aside.
2. Melt the 12 oz of chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 1.5–2 minutes total).
3. Pour the melted chocolate onto the prepared baking sheet and spread into a thin, even layer (about 1/4-inch thick) with a spatula.
4. Immediately sprinkle the 1/2 cup chopped almonds, 1/4 cup dried cranberries, and 1/2 tsp flaky sea salt evenly over the chocolate, pressing lightly to adhere.
5. Chill in the refrigerator for 30 minutes, or until completely set. Break into rustic pieces.

The magic here is in the contrast: crisp chocolate, chewy fruit, and that salty crunch make every bite irresistible. Plus, it’s endlessly customizable—swap in your favorite nuts or dried fruit!

Tip: For extra shine, temper the chocolate (see our easy guide here), but it’s still delicious without the fuss!

Bakers Chocolate Cupcakes

These rich, fudgy Bakers Chocolate Cupcakes are a chocolate lover’s dream—moist, decadent, and topped with a silky ganache that’ll have everyone reaching for seconds.

• 1 cup all-purpose flour
• 1/2 cup unsweetened Bakers cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup hot brewed coffee (enhances chocolate flavor)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 cup flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with flour. Stir in 1/2 cup hot coffee until just combined (batter will be thin).
5. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.

The coffee deepens the chocolate flavor without tasting like coffee, giving these cupcakes an almost brownie-like richness. Perfect for when you want a dessert that feels indulgent but stays fuss-free.

Tip: For extra-decadent cupcakes, poke warm tops with a fork and drizzle with chocolate ganache—it’ll soak right in!

Bakers Chocolate Ice Cream

This rich, velvety chocolate ice cream is a dreamy homage to classic Baker’s chocolate, with deep cocoa flavor and a scoopable texture that melts just right.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
• 4 oz Baker’s unsweetened chocolate, finely chopped
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions:

1. In a medium saucepan over medium heat, whisk together 1 cup whole milk, 3/4 cup granulated sugar, 1/3 cup cocoa powder, and 1/4 tsp salt until smooth. Heat until steaming (do not boil), about 3 minutes.
2. Remove from heat and add 4 oz chopped Baker’s chocolate, stirring until fully melted. Whisk in 2 cups heavy cream and 1 tsp vanilla extract.
3. Strain mixture through a fine-mesh sieve into a bowl. Cover and chill for at least 4 hours (or overnight) until completely cold.
4. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes), then transfer to a freezer-safe container. Freeze for 4+ hours until firm.

The magic here? Using real Baker’s chocolate gives this ice cream an intense, almost fudgy depth—no ice crystals, just smooth indulgence.

Tip: For extra decadence, fold in chocolate chunks during the last minute of churning.

Bakers Chocolate Crepes

These rich, cocoa-kissed crepes are a chocolate lover’s dream—thin, tender, and just sweet enough to shine with your favorite fillings.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup Baker’s cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for pan)
• 1 tsp vanilla extract

Instructions

1. Whisk together flour, cocoa powder, sugar, and salt in a large bowl. In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
2. Gradually pour wet ingredients into dry, whisking until batter is lump-free. Let rest 10 minutes.
3. Heat a 10-inch nonstick skillet over medium. Lightly butter pan, then pour 1/4 cup batter, swirling to coat thinly. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds more. Repeat with remaining batter.

The deep chocolate flavor and delicate texture make these crepes feel fancy, but they’re simple enough for lazy Sunday mornings. Tip: Stack cooked crepes between parchment paper to keep them warm without sticking.

Bakers Chocolate Bread Pudding

This rich, fudgy bread pudding is a chocolate lover’s dream—comforting, decadent, and perfect for using up stale bread.

Ingredients:

• 6 cups day-old French bread, torn into 1-inch pieces
• 1 cup heavy cream
• 1 cup whole milk
• 4 oz Baker’s chocolate, chopped
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. Place bread pieces in the dish. In a saucepan over medium heat, warm heavy cream, whole milk, and chopped Baker’s chocolate, stirring until melted and smooth (about 5 minutes). Remove from heat.
3. Whisk in 3/4 cup granulated sugar, eggs, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined. Pour mixture evenly over bread, pressing down gently to soak. Sprinkle 1/2 cup chocolate chips on top.
4. Bake for 35–40 minutes until set but slightly jiggly in the center. Let cool 10 minutes before serving.

The melted Baker’s chocolate creates a luxuriously smooth custard, while the chocolate chips add little pockets of gooey goodness.

Tip: For extra indulgence, drizzle with warm caramel sauce or dust with powdered sugar before serving.

Bakers Chocolate Lava Cake

This decadent chocolate lava cake is a showstopper with a molten center that oozes with every bite—perfect for impressing guests or treating yourself!

Ingredients:

• 4 oz Bakers semi-sweet chocolate, chopped
• 1/2 cup unsalted butter (1 stick)
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• Pinch of salt
• Butter and cocoa powder (for ramekins)

Instructions:

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. In a microwave-safe bowl, melt 4 oz Bakers chocolate and 1/2 cup butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in 1 cup powdered sugar, then add 2 eggs, 2 egg yolks, and 1 tsp vanilla extract. Stir until fully combined.
4. Gently fold in 1/4 cup flour and a pinch of salt until just incorporated—don’t overmix!
5. Divide batter evenly into ramekins. Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
6. Let cool 1 minute, then run a knife around edges and invert onto plates. Serve immediately.

The magic here? The high heat sets the cake quickly while leaving the center gloriously molten—like a soufflé and brownie had a love child.

Tip: For extra drama, dust with powdered sugar or add a scoop of vanilla ice cream while the cake is still warm.

Bakers Chocolate S’mores Dip

This gooey, chocolatey dip brings all the campfire nostalgia to your table—no fire pit required! Perfect for dunking graham crackers or fresh fruit.

Ingredients:

• 1 cup (6 oz) Bakers semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup mini marshmallows
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, heat the heavy cream and butter over medium-low heat until steaming (about 3 minutes). Do not boil.
2. Remove from heat and add the chopped chocolate, vanilla extract, and salt. Let sit for 2 minutes, then stir until smooth.
3. Pour the mixture into a small oven-safe dish and top evenly with mini marshmallows.
4. Broil on high for 1–2 minutes, watching closely, until marshmallows are golden and puffed.

The magic here? The chocolate stays luxuriously silky under those toasted marshmallows—like a molten s’more in every scoop.

Tip: For extra crunch, sprinkle crushed graham crackers over the top before serving.

Conclusion

With 20 rich and irresistible ways to bake with Baker’s Chocolate, this roundup is your ticket to dessert heaven! Whether you’re craving fudgy brownies, silky truffles, or a showstopping cake, there’s something here for every chocolate lover. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article for later. Happy baking!