Chocolate

For extra-fudgy results, make these cakes 1 day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

For the smoothest, glossiest peaks, be careful not to overbeat the egg whites.

With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.

This recipe can be doubled or tripled.

This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

Extra sauce may be refrigerated in an airtight container for up to 2 weeks.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.