Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter

Search this book for Recipes »

Notes about this book

  • lynnkay on February 23, 2010

    Heatter's instructions are impeccable. Everything I've tried has come out just as she says it will--absolutely delicious!

Notes about Recipes in this book

  • Queen Mother's cake

    • robinorig on March 04, 2012

      Have played around with the icing, adding corn syrup if I want a glossier icing. My standby chocolate party cake along with the similar Robert Redford cake (larger ad uses honey instead of sugar).

    • bktravels on April 12, 2020

      We love this cake and make it fairly often. Unfortunately, as with a number of Maida's recipes, the baking time and/or the oven temperature is way off. I feel as though it is an experiment every time I make it. My best guess is 45 to 50 minutes total time in the oven. As Alowishs notes, start checking it early.

    • Alowishs on April 02, 2016

      (on page 30) Seventy minutes baking time is too long. Start checking at 55 minutes. I flubbed up the icing - my fault, not Maida's, of course. I added corn syrup because I had no faith in there being enough sugar in the chocolate. I should try to make this again without the mistakes.

  • All-American brownies

  • Frozen chocolate mousse

    • MollyB on March 25, 2019

      This recipe is fabulous! About as good as a chocolate dessert can be, with the crunch of the chocolate cookie crust and the creamy, frozen chocolate filling with a hint of coffee. It is quite rich, so a little goes a long way. I usually either make half the recipe in a 7-inch springform pan, or make the whole recipe and freeze half (well wrapped) to save for later. The optional chocolate leaf garnish is great if you have time and have the right kind of leaves.

  • The newest cheesecake

    • WendyKinney on July 11, 2011

      We make very few cheesecake recipes twice-since it costs us the opportunity to try something new. This recipe, though, is incredible. Serve with Rose Levy Berenbaum's raspberry puree and sauce (orgasmic) and Maida Heatter's peanut butter sauces, and her French chocolate sauce. Incredible.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0679765336
  • ISBN 13 9780679765332
  • Published Oct 31 1995
  • Format Paperback
  • Page Count 428
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

Chocoholics unite! Maida's back and bringing the world's best chocolate recipes with her. Maida, of course, is Maida Heatter, sorceress supreme of all things chocolate. Now cocoa aficionados, food fiends, and master chefs everywhere can breathe a sigh of relief as Maida Heatter's Book of Great Chocolate Desserts, the classic New York Times best-seller, returns after ten years out of print.


Maida is justifiably famous for her respected series of cookbooks, ranging from Maida Heatter's Book of Great Desserts to Maida Heatter's Brand-New Book of Great Cookies. But it was always her Book of Great Chocolate Desserts that inspired the highest praise, admiration, and following from home and restaurant dessert cooks around the world. Chocolate creators know they can turn to Maida for tantalizing confections, cookies, cakes, pies, puddings, and sauces that transcend the ordinary and make for memorable dining experiences.


This jacketed hardcover includes all the original Maida recipes that have become favorites, along with changes and updates from the dessert doyenne herself. Those who have worn out, shared as a gift, or misplaced their original version-or who want to replace their later paperback edition-will welcome this book, as will anyone who enjoys cooking with and eating chocolate.



Other cookbooks by this author